Perfect Pan-Roasted Steak

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:

  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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