So Aaron and i have started a new tradition where we cook something completely new to us on New Year's Eve. Last year we tried to make a steak with French pepper cream sauce... and it was a bit of a disaster involving us all trying to wade/ gag through/ manage the fire alarms of the resulting black pepper corn/ mace-like smoke. So we decided to take a step backwards this year and learn how to cook a regular every day steak. Yes, we are beginners, most of you are probably way past this recipe-- but i want to put it in here so i can keep referring back to it/ encourage other unseasoned cooks. We are very happy with the results and felt like Julia Child using ramekins and putting our cast iron skillet both on top of the stove and in the stove for one dish.
I found this recipe on: http://www.thekitchn.com/how-to-cook-a-steak-in-the-ove-108490
Instructions
1. The first, and most important, step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm. The beef should be at least partially grass-fed and humanely butchered. Look for steaks that have been dry-aged to intensify the flavor, too. I buy my steak from a butcher at my local market; they raise the animals on a farm nearby and dry age the beef for at least a couple weeks. (I love Bluescreek Farm Meats, my local butcher! There is always a difference in taste when buying from good folks like them.)
2. Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Again, buy the best you can. No matter how expensive it is, it will still be cheaper than eating out on Valentine's Day! Expect to pay at least $10 to $15 for a pound of steak. If it is less than that, pass it up. I live in the Midwest, so prices aren't too bad here. If you're in the city, you should probably expect to pay at least $20 per pound. 1 pound of steak will easily feed two, and can be stretched to three or even four people.
3. Now that you have your rib eye steak, open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn't already.
4. Turn on your oven and heat it to broil. Put a cast iron skillet in the oven to heat up with the oven.
6. Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl.
7. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.
8. Brush the oil all over the steak, coating it generously on both sides and on the ends.
9. Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.
10. Turn on a stove burner to high heat.
11. Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.
12. Cook the steak for 30 seconds, then flip it over.
13. Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don't forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.
14. Take the steak out of the oven. Turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.
15. Slice the steak against the grain and fan slices out on each plate. Serve immediately.
Additional Notes:
• If you wish, you can also make a pan sauce with the drippings from the steak. To do this, put the skillet over medium heat while the steak is resting. Add about 1/2 cup of beef or chicken broth, and about 1/2 cup of red wine. Bring to a boil, lower the heat, and simmer until it is reduced by at least half. Scrape up any small bits of meat still clinging to the skillet. Pour the reduced sauce over the sliced steak on each plate before serving.
• If you wish, you can also make a pan sauce with the drippings from the steak. To do this, put the skillet over medium heat while the steak is resting. Add about 1/2 cup of beef or chicken broth, and about 1/2 cup of red wine. Bring to a boil, lower the heat, and simmer until it is reduced by at least half. Scrape up any small bits of meat still clinging to the skillet. Pour the reduced sauce over the sliced steak on each plate before serving.
No comments:
Post a Comment