Posted on 08/28/2012 9:00:45 AM PDT by Pharmboy
Instructions for Steak like a Restaurant
1. o 1 Prepare the steak by rubbing both sides with oil, Kosher salt and pepper. Kosher salt is a large flake salt that can be found next to the table salt.
o 2 Preheat the oven to 500 degrees F. Cooking steak without overcooking it is all about hitting it with a lot of heat very quickly.
o 3 Place the cast iron frying pan onto the stove top on high heat. This will preheat the pan. From now on that you only touch the cast iron frying pan with the pot holder, since it will be very hot.
o 4 Place a drop of water into the skillet. If it evaporates, the frying pan is ready.
o 5 Place the steak into the cast iron frying pan. Do not lubricate the frying pan. The oil on the steak will be enough to prevent sticking.
o 6 Let the steak cook on one side without moving it for 3 minutes until the underside is golden brown.
o 7 Flip the steak with the tongs. Immediately transfer the pan to the oven to complete cooking.
o 8 Let the steak cook in the oven for 2 to 7 minutes. After 2 minutes, it should be medium rare, 3 or 4 minutes for medium, 5 or 6 minutes for medium well and 7 minutes for well done.
o 9 Test the steak by inserting a meat thermometer. The temperature should be 5 to 10 degrees below the final desired temperature, since the steak will continue to rise slightly in temperature while it is resting. The final temperature for a medium rare steak is about 130 degrees F, medium 140 degrees F, medium well 150 degrees F and well at least 160 degrees F.
o 10 Remove the steak from the frying pan and let it rest for 5 to 10 minutes to finish cooking and to let the juices seep back into the steak. Serve after the steak has rested.
mark
I am by no means much of a cook, but the same thing happened to me. I didn’t think it was possible to do a restaurant quality steak at home except on the grill, but sure enough, it is.
BTW, you can cook porkchops this way too, and they are incredible.
Yeah...that was the serious lack in the recipe. For 1” rib eyes, I do 3 minutes in the oven for mine (med. rare) and 4 minutes for Mrs. Pharmboy (med.).
And if you're cooking for yourself, there are a few chicken and veal scallopini recipes on the internet that are easy to make and terrific. And, leftovers keep well in the fridge.
After we put it back in the skillet and back in the oven it was over cooked but it was awesome! And it really does continue to cook. When we put it on the plate after allowing it to rest the center was light pink. By the time we were cutting into the second or third bite it was well done. So, for 1 1/2” steak I’m thinking 4 to 5 minutes in the skillet then 4 to 5 in the oven. We’re going to play with it.
My wife said if we’d known we could cook a great steak like this we wouldn’t have had to spend the money on the new grill we just bought. Guess now we’ll use it to make hamburgers and never get our money back.
Cooked it your way tonight. Tremendous results. I don’t think we’ve ever had such a unanimous verdict in our house. It was the culinary equivalent of Reagan-Mondale.
Many thanks!
It's what's for dinner...
I have a stainless steel “Amway” frying pan. It’s thick and heavy, hopefully it will work as well. Anyone have any suggestions? I start cooking in an hour.
Hmmm...I imagine that should work as well as iron. Let us know...and remember: the thickness of the steak is important. I think their timing works for a 3/4” steak; increase the time by a bit for each 1/4” added in thickness.
Worked fine! The steaks were good 400 gram one inchers. I took them out of the fridge two hours early, removed them from the plastic after one hour, then kept them placed each steak on two sheets of Japanese kitchen paper, covered with the same, then all covered with a towel, so they warmed up slowly.
I used Trader Joe’s “Everyday Seasoning” and olive oil... rubbed the seasoning first, then the oil.
Fry pan hot like discussed, until water flashes away when sprinkled... three minutes on each side and then into the toaster oven to settle.
The last part, I won’t do again. The steaks cooled a bit too much.
But they were awesome. Best steak I ever cooked! Now that I know how, I’ll do even better.
Awesome! Thanks for the follow-up...yep, no question: the best way to do a steak.
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