Friday, June 10, 2016

Best Steak Recipe



THE BEST STEAK RECIPE

I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.

The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.

That being said, You’ll want to make sure you start this recipe with a nice piece of meat. The #1 thing I look at when buying meat is that it is antibiotic free. The second most important is that it is grass fed. I pretty much exclusively buy all the meat we eat from Whole Foods, Bristol Farms, or our neighborhood butcher. If you can’t find antibiotic free, grass-fed beef at your grocery, I highly encourage you to seek out a local butcher.


The Best Steak Recipe

Ingredients:

For The Steak:
1 Tablespoon Butter (or Vegetable Oil)
1 1.5-2lb Ribeye or NY Strip
1/4 teaspoon dried parsley
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1-2 teaspoons Coarse Salt

For The Blue Cheese Steak Butter:
2 tablespoons crumbled blue cheese
1 Scallion (sliced very thin)
4 Tablespoons Butter (room temperature)

Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.

Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.

Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating of coarse salt. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.



Heat your oil or butter in a cast iron skillet over medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.



After cooking each side, transfer the skillet in to your preheated oven. Cook for about 6-12 minutes, until desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat??



While the steak is finishing in the oven, you should being making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.

When steak is at desired temperature, move to a plate. Cover steak in 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.

I found this here...It looks delish and perfect with my Lodge Cast Iron Skillets!!!!  Yep!  I think I would use a garlic butter rather than the bleu cheese butter but both would probably be yum!

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