12.23.08

Steak Perfection

Posted in food, home cooking at 4:08 am by wingerz

steak.jpg

In theory steak should be really easy – salt and pepper, sear on both sides, and you’re done. In reality, it’s tough to get it just right, especially if your steaks don’t have a lot of time to hang out after coming out of the fridge. Made this tonight (for the second time) with Costco ribeyes, and it was awesome. No guesswork, and perfectly cooked steaks. Sure it’s a bit more trouble to put it into a low-heat oven first, but it’s totally worth it to look over at your guests’ plates to see that they turned out just the way you intended.

Served with a red wine mushroom sauce, roasted red potatoes, spinach salad with apple and walnuts, and light wheat bread, with apple turnovers and vanilla ice cream for dessert (the photo is from a previous meal).

Pan-seared thick-cut steaks
from Cook’s Illustrated

2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each)
Kosher salt and ground black pepper
1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.

Leave a Comment