|The Perfect Steak|
There are many ways to cook a steak but I have found this particular method perfect every single time and with spectacular flavor. Trust me on this one and you will not be disappointed. I have over and under cooked too many steaks on the barbeque – it is simply impossible to control all the variables. You will not lose any of the spectacular beef flavor if you carefully follow these simple steps. The combination of an excellent sear followed by a brief visit to a hot oven and a rest before serving creates the most consistently GREAT steak…each and every time. I have used this method for New York strip steaks, rib-eyes, filet mignon, top sirloin and porterhouse…anywhere from a 1 ½ ” thickness to 2 ½” thick bone-in porterhouse steaks.
- Steak - cut of your choosing - Rib-eye is featured
- Seasonings per your taste:
- Smoked Salt,
- Penzey's Krakow nights
- Freshly ground pepper
- 2 tsp canola or grapeseed oil
- 1/2 - 1 Tb butter/per steak
To be honest, I have tried numerous rubs and seasonings and love many of them. But when we splurge on a truly superior piece of meat – it really needs very little. The flavor is in the beef. To get the perfect steak, begin cooking after it reaches room temperature. If the outside of the steak is room temp and inside cold – it will not cook evenly. Take them out of the refrigerator about 2 hours prior to cooking!
Pat the steak dry with paper towels – all over. Our favorite seasoning is a bourbon smoked sea salt and Penzey’s Krakow nights blend*. Odds are good you don’t have these sitting around your pantry – but any coarse kosher salt and freshly ground pepper will work. Or, leave me a note in the comment section and I’ll share some of our favorite steak rubs. Generously salt and pepper both sides of each steak.
|Added to a VERY HOT cast-iron pan|
The oil will heat quickly in the hot pan – look carefully, it should shimmer. Now add your rib-eye steaks to the pan. DO NOT MOVE THE STEAK!! Let it create the sear. Regardless of thickness of your steak, it should sear for 2 minutes on each side, flipping only once with tongs. (See, it did not stick!)
|OMG...don't forget the butter!|
Once the “rest” has concluded – it is time to serve! OMG – so, so very good. It truly needs no adornments. Just serve with a wonderful California Zinfandel or Cabernet Sauvignon, some french fries and a green salad (or maybe an iceberg lettuce/bleu cheese dressing/bacon salad). It will be the best meal of the year for the hungry carnivore!