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Perfect steak Recipe

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This recipe for Perfect steak, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

WSJ (Gianni V.)
Added: Monday, May 26, 2008


2 steaks, cut strip steaks or rib-eyes (bone-in) or T-Bone about 1 1/12 inches
thick; filet mignon, 2 1/2 inches thick. Bone-in steaks are best.

Canola or grapeseed oil or high-heat PAM.

Kosher salt

Black pepper, thick crushed

Garlic powder (optional)

Cast-iron skillet

Remove steaks from refrigerator 2 hours before cooking time.
Dry them with a paper towel.

Preheat oven to 400 with a rack set in the middle.

Heat the skillet over medium-high heat until very hot, 3-5 minutes.

Coat the bottom of the pan with 2 tsp. of the oil.

Liberally salt and pepper the steaks (and garlic powder).

Place the steaks in the pan and sear for 2 minutes on each
side, flipping only once with tongs.

Transfer the steaks, still in the pan, to the oven and roast for
roughly 8 to 9 minutes for 1 1/12 inch steaks to achieve
medium-rare (125-130).

Let the stakes rest, under a tent of aluminum foil, for 5
minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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