As comfortable as I feel in the kitchen, cooking the perfect steak is an art I have yet to master. I’ve gotten better at it, but I still don’t get it bang on ever time. The one thing that helps me (other than cooking steak more often), is this step by step breakdown. Are you a steak master yet? If not, try this!
This was a simple dinner kind of evening and I had this bad boy with sauteed mushrooms, onions & peppers, and a generous serving of freshly made guacamole.
INGREDIENTS:
- 1 x 8oz Steak (my favourite cut is New York/Striploin or Rib/Eye (aim for meat that is local and grass-fed if possible)
- 2 Tbsp of extra virgin olive oil
- Pink himalayan salt and fresh black pepper
- 1 Tbsp of grass-fed organic butter
INSTRUCTIONS:
- Preheat oven to 400F.
- Place steak in a bowl with olive oil and coat, massaging if needed to allow oil to penetrate the meat. Season generously with salt and pepper.
- First you need a smoking hot cast iron (or heavy duty) skillet. Smoking hot means smoking hot. It also needs to be clean and without any oil (other than what a good cast iron skillet is seasoned with) or cooking spray. All the oil you need is already on the surface of the steak.To test the heat, place a single drop of water on the pan. If it dances for a second before disappearing, the pan is hot enough.
- Place the steak in the center of the hot skillet. It is important that most of the steak is in contact with the metal as possible, so never use a steak bigger than your pan. Leave the steak alone for exactly 2 minutes and flip over.
- Cook for exactly 2 more minutes at this temperature and carefully (with oven mitts) remove from stove top, place butter on top of the steak and transfer to oven.
- At this point the remaining cooking time depends on the thickness of your steak and the amount of fat in it, so best to go by temperature unless you are a steak expert. I would suggest cooking for no more than 5 minutes and then probing with thermometer. The internal temp for Med-Rare should be 125F.
- Remove steak from heat as soon as it has reached desired doneness and cover with foil, allowing it to rest for about 5 minutes. Serve with your favourite sides!
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