A cast iron pan, a touch of olive oil, kosher salt and pepper is all you need to prepare The Perfect Steak!
For those of us who are avid steak eaters/lovers, how can you not like to indulge in a big, juicy steak from steakhouses like, Capital Grill, Flemings, Morton’s, Del Frisco’s or even Ruth’s Chris, to name a few? What if you could make that same juicy steak right in your own kitchen? You can, and I can tell you how.
First, start off with a great cut of meat. Visit your local butcher, or if you are local to Charlotte, go to The Carolina Meat & Fish Co. They carry some of the best cuts of meat you can purchase locally from Meats by Linz and Brasstown Beef. I, myself, am a ribeye lover…bone-in, boneless, tomahawk…I just love the flavor and juiciness. Look for that perfect balance of marbling and thickness. However, this process will work on any cut of meat you prefer.
As you get set to prepare your steak, I highly recommend allowing the steak to come to room temperature. Drizzle with a little bit of olive oil and season both sides with coarse salt and coarsely ground pepper…skip the rubs or other seasonings…you just don’t need it!
Grab a cast iron pan, rub with a little bit of olive or canola oil and allow to heat to medium-high. Place the steak in the pan when it is super hot. Allow the steak to sear on one side for about 4 to 5 minutes…DO NOT TOUCH it! The steak will tell you when it is ready to turn…hint…it will no longer be sticking to the bottom of the pan.
Flip, then allow to sear for a few more minutes on the other side, then cover with a dome lid. Once both sides are seared, you can allow to cook to your temperature liking. I prefer mine at a rare plus to medium-rare. Again, this will all depend on the thickness of the steak. Once both sides are nicely seared, I continue to flip and cover until I have reached my perfect temperature. As a final touch, I add a pat of butter to the finished steak.
Once the steak is prepared to your liking, remove from pan and allow the steak to rest for at least 5 to 8 minutes. This step will ensure that all the juices redistribute evenly. Be prepared to enjoy your restaurant-quality steak that you prepared at home. Do not be discouraged if it takes you a few times to master the perfect steak…you will get it! This preparation can also be done on a grill, however, I highly recommend a cast iron pan. ENJOY!!!
You can also click here to check out my recipe for Sous Vide Steak…you will love this one too!