Great Steak Recipe

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Ingredients

Steaks
Butter
Rosemary (sprigs or ground)
Cooking Oil
Olive Oil
Salt

  1. Buy a thick cut of meat like a porterhouse. If its more than 2″ thick it’s usually better. Look for a lot of marbling (little white lines of fat through the meat). The more the better.
  2. Place the meat unwrapped on a rack in the fridge overnight (watch out for cross-contamination! make sure your fridge is clean). This ages the meat and helps dry it out. Then like an hour before you cook take it out of the fridge, pat it down with paper towels, and leave it out until your ready to season.
  3. Start a frying a pan on medium-high heat with a small amount of vegetable oil.
  4. Preheat your oven with an oven safe pan inside (preferably cast iron) to 500F degrees.
  5. Season both sides of the steak with coarse salt and a teaspoon of olive oil.
  6. Sear the steak in the frying pan for 1-2 minutes each side,
  7. Place the steak in the oven, with about three tablespoons of room temperature butter and three sprigs of fresh rosemary, works better directly applied to meat.
  8. After about 3 minutes, open the oven (there will be lots of smoke, run your fan), and flip the steak. 2-3 more minutes, pull it out. If you like it more on the well done side, leave it a little longer. Do not leave it for more than like 5 minutes because you might as well just make hamburgers. 2 minutes = rare.
  9. Remove from oven and use a wooden spoon or large soup spoon tilt the pan and repeatedly spoon the butter and juices onto the steak.
  10. Let the meat rest for about 5 minutes.
  11. Serve with mash potatoes and vegetable.

Notes: Thanks to Reddit for this great recipe. I modified it a little from my experience.

  • A little rosemary goes a long way.
  • Pre-heat frying pan and oven well.
  • This recipe creates a lot of smoke be prepared!
  • The original recipe was all done in one cooking pan.
  • One variation would be to sear the steak on a grill.
  • When flipping the steak use tongs, don’t pierce it with a fork.
  • Letting the steak rest is important, just because it’s out the of the oven doesn’t mean it’s done cooking. Resting allows the steak to finish cooking and re-absorb the moisture released during the high heat phase of cooking.
  • New York Strip = great, Rib-eye = ok.
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