The first order of business when making restaurant quality
steak is to buy... quality steak. Fortunately for us there is a butcher a mile
away where we buy the most beautiful sirloins I have ever seen. Second, bring
the steak to room temp. Don't ask why because I don't have a clue. I believe it
has something to do with the steak steaming instead of searing if you don't.
All I know is it works for me and I am going to keep on keeping on.Just set them on the counter for an hour or so.
Once the meat is room temp, pat dry with a paper towel and
season. I just use salt and pepper...maybe even a bit of garlic powder but
usually not.
Preheat the oven to 375 degrees. As the oven heats up, put
the cast iron skillet on a large burner and heat it up to med high temperature.
Add about 2 tbsp of butter and 1 tbsp of olive oil to your skillet. Once it is
bubbling hot, lay your steak in the skillet and DO NOT MOVE IT. Our steaks are
close to an inch and a half thick and I generally let it cook for about 4
minutes then flip it and let it get another 3-4 minutes.
Using an oven mitt, place the skillet into the oven and cook
for about 3 minutes. Remove from oven and, using tongs, place the steaks on a
plate before covering with foil to let rest.
We always have this with mashed potatoes and brussel sprouts
or maybe sauteed green beans.
You're welcome ;)
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