The Perfect Steak

So often we think of a BBQ when we think of cooking steak, but for a truly perfectly done steak try this cooking method instead.

For a steak that tastes like those you get at Ruth’s Chris, Morton’s, Flemings or a high end steakhouse, all you need is a cast-iron skillet and your oven.

Try these simple steps to making a perfectly done steak and then let us know what you think.  A yummy steak will always give you that feeling of living abundantly and, may we say, deliciously 🙂

Perfect Steak

To end up with the perfect steak you must start out with a good quality piece of meat.  Look for a steak that has some marbling of fat throughout and that is red in color.  Ribeye, hanger, or filet mignon are all especially good cuts of steak to be prepared this way.

You will need:

1″ – 1 1/2″ thick steak
Sunflower seed oil (or other vegetable oil)
Salt and Pepper
Butter

Let the steak come to room temperature.  Blot the meat dry with paper towels and then let it come to room temperature.
Heat the skillet in an oven turned to the highest temperature possible (for most ovens this will be 500 degrees or the broiler setting) Allow to heat for 20 minutes.  (This is about the time you need to bring your steak to room temp.) Put a cast iron skillet on the rack in the oven to heat up.

Pour a little oil (about 2 tablespoons) into a small bowl. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.  Brush the steak with oil and sprinkle with salt and pepper: Brush the oil all over the steak, coating it generously on both sides and on the ends. Sprinkle the salt and pepper generously on both sides of the steak, patting it into the steak so it sticks.

Turn on a stove burner to high heat.  Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad and transfer the hot skillet from the oven to the stovetop.   Place it on the stovetop burner.

Using long, sturdy kitchen tongs, place the steak on the hot pan. It should sizzle immediately.  Cook the steak for 1 minute on each side.

Add a pat of butter, about 1 tablespoon, on top of the steak and transfer the skillet with the steak back to the oven.  Roast the steak in the oven for 4-5 minutes.  At this point your steak should be medium-rare. If you prefer your steak closer to medium, add 2 minutes to the oven time.

Rest the steak for a couple of minutes.  Add a couple tablespoons of water to the hot pan to deglaze it then add another tablespoon of butter for each steak you’ve cooked and serve these pan juices and butter over the steak as a sauce or serve with bearnaise sauce.

Serve immediately.  Bon Appetit!