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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

WSJ (Gianni V.)


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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