Perfect steak Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 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
|
|
Directions: |
Directions:Remove steaks from refrigerator 2 hours before cooking time.
Dry them with a paper towel.
Preheat oven to 400º 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 (125-130º). Less time for thinner steaks. Use a meat thermometer.
Let the stakes rest, under a tent of aluminum foil, for 5
minutes before serving. |
|
Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: If you want to do this French style, here is the method.
Once the steak is done, remove and tent. Add a splash of wine to the skillet and scrape up the bits over medium heat. Add a crushed garlic clove, 2-3 tablespoons of butter, a rosemary stem, and a couple of time stems. Stir for a minute or two and pour over the steak, or serve on the side.
|
|
This recipe for Perfect steak is from