The Cookalong Podcast

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Posted in Food, New Methods
January 26, 2019

Perfectly-Cooked Steak Every Time

Here is perfection, short and simple.

For all good-quality cuts* EXCEPT RIB EYE:

  1. Buy “Choice” (Never “Select”). Get them between 1’ and 2” thick. Avoid the thinner ones!
  2. Preheat your oven to 425°.
  3. Don’t trim off the fat. Sprinkle with salt and pepper, or a good quality steak seasoning.
  4. Heat a tiny bit of cooking oil (pick one with a high smoke point, like canola or avocado—NOT olive) in a cast iron pan.
  5. When the pan is really hot, sear the steak on one side till a nice brown crust forms.
  6. Turn the steak over in the pan, then put the whole pan into your preheated oven.
  7. Leave in the oven 5 minutes for rare, 7 minutes for medium rare, 9 minutes for medium.
  8. Take it out of the oven, remove the steak to a plate, and let it rest 5 minutes before you cut, so that the juices are reabsorbed rather than leaking all over the serving plate.
  • PRO TIP: Before taking the steak out of the pan, throw in a tablespoon of real butter and a couple of fresh rosemary or thyme sprigs. Swirl everything around for about 30 seconds, making sure the herbs are warmed by the pan, then put the steak on a plate and pour the melted butter and herbs over the top.

For RIB EYE:

  1. Buy “Choice” (Never “Select”). Get them between 1”and 2” thick. And again, don’t trim off the fat!
  2. Preheat oven to only 200°.
  3. Season the steak with generous amounts of salt, pepper, and garlic powder.
  4. Put a cooling rack onto and within the edges of a cookie sheet that has raised sides.
  5. Put the seasoned steak onto the rack, put the pan into the preheated oven.
  6. Leave the steak in the oven for 40-50 minutes, till a meat thermometer says 120° for rare, 125° for medium rare, or 130° for medium.
  7. Heat canola oil in a heavy pan on the stove top till slightly smoking.
  8. Sear the steak for about 30 seconds on each side, to get that nice brown crust.
  9. Throw 2-3 tablespoons of real butter and some fresh rosemary or thyme sprigs into the pan. Swirl everything around for about 30 seconds, making sure the herbs are warmed by the pan, then put the steak on a plate and pour the melted butter and herbs over the top.
  10. Let the steak rest for 10 minutes to reabsorb the juices. This is especially important with a Rib Eye!

*New York, Filet Mignon (Tenderloin), Top Sirloin, Strip Steak, T-Bone

[If the steak you’re about to cook is frozen, don’t defrost it! You can cook it perfectly even though it’s hard as a brick. It works even better than the instructions above. Click here to learn how!]

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