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. 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!
[…] I really kicked it “old school” and, a bit fancy the other night with this recipe. Not sure why I do not make Fondant Potatoes more often. Love the super crispy edges and tender inside this cooking method gives to an ordinary potato. Traditionally, russet potatoes would be used, however, I love red potatoes, so I used them. I also made life just a bit easier and used “steam-in-bag” potatoes. I microwaved them for just about five minutes. This reduced the roasting time tremendously, and also lent to a super rich and creamy inside. Serve them as a side with a juicy steak! Want a great steak recipe? Check out two of mine, Sous Vide Steak and The Perfect Steak. […]
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[…] As the final batch of fries are working. Remove the hot cast iron pan from the heat. Place two tablespoons of the butter in the pan and allow to melt and become foamy. Place pan back on heat and add the steaks. Sear both sides for about two to three minutes each for the perfect rare plus. Sear a few minutes more per side if you enjoy your steaks at a warmer temperature. When steaks are almost at your preferred temperature. Dot with the remaining tablespoon of butter. Remove from pan and allow to rest for at least five minutes before you slice. Slicing the steaks too soon will cause all of the juice to run out and make for a dry steak! You may want to check out my recipe for The Perfect Steak. […]
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