1. Pre-heat 500 degree F oven.
2. Put cast iron pan in 500 degree F oven for 10 minutes.
3. Put cast iron pan on stove top burner on high for 5-10 minutes.
4. Put ribeye steak (or any boneless piece of cow meat) that has been generously coated in canola oil, kosher salt, and pepper on both sides in cast iron skillet for 30 seconds on each side. This is called the sear. Your house/apartment should smoke up and your smoke alarms should go off if you do it right (so you should disable your smoke alarms).
5. After the 30 second sear on both sides, take the cast iron pan with the steak in it and put it in the 500 degree F oven for 2 minutes on each side (flip steak after 2 minutes on first side).
6. After 4 total minutes is up, take pan out of oven and put steak on a bowl that is upside down on a dinner plate. Put a piece of tin-foil over the steak to keep it warm. Let it sit for 3 minutes (you do this so that the juices do not dissolve the "crust" that you create from the oil/salt).
7. Consume.
8. Best steak you will ever eat if you do it right....steak should be medium rare (you should be using a steak that's roughly an inch thick...if it's thinner....it'll be more medium/well done.
I was supposed to eat leftover putannesca for dinner, then this thread popped up. Just got back from the butcher's.
Happy Father's Day, RCF! Eat some mostly rare red meat!
1. Pre-heat 500 degree F oven.
2. Put cast iron pan in 500 degree F oven for 10 minutes.
3. Put cast iron pan on stove top burner on high for 5-10 minutes.
4. Put ribeye steak (or any boneless piece of cow meat) that has been generously coated in canola oil, kosher salt, and pepper on both sides in cast iron skillet for 30 seconds on each side. This is called the sear. Your house/apartment should smoke up and your smoke alarms should go off if you do it right (so you should disable your smoke alarms).
5. After the 30 second sear on both sides, take the cast iron pan with the steak in it and put it in the 500 degree F oven for 2 minutes on each side (flip steak after 2 minutes on first side).
6. After 4 total minutes is up, take pan out of oven and put steak on a bowl that is upside down on a dinner plate. Put a piece of tin-foil over the steak to keep it warm. Let it sit for 3 minutes (you do this so that the juices do not dissolve the "crust" that you create from the oil/salt).
7. Consume.
8. Best steak you will ever eat if you do it right....steak should be medium rare (you should be using a steak that's roughly an inch thick...if it's thinner....it'll be more medium/well done.
Based on the recs in this thread, I'm def trying this tonight. Can you explain what you mean by step 6 tho? I don't quite get that part.
If you take a steak straight from the heat to your plate, when you cut into it all the juices will flow right out and onto the plate; leaving you with a dry steak. By allowing the steak to rest for 3-5 minutes, covered with tented aluminum foil (tear open the top slightly so it doesn't steam and carry over to medium or worse), you let the juices settle and cool so they're not exploding out of the steak and instead resting inside.
Think of it like this.. Much of those juices, when brought to room temperature, would solidify into a pasty fat. By letting them cool slightly, they'll stay in the meat and make it much more enjoyable to eat.
Also be sure to cut the steak properly, against the grain, for every bite. It makes a tremendous difference in taste, and texture.
If you take a steak straight from the heat to your plate, when you cut into it all the juices will flow right out and onto the plate; leaving you with a dry steak. By allowing the steak to rest for 3-5 minutes, covered with tented aluminum foil (tear open the top slightly so it doesn't steam and carry over to medium or worse), you let the juices settle and cool so they're not exploding out of the steak and instead resting inside.
Think of it like this.. Much of those juices, when brought to room temperature, would solidify into a pasty fat. By letting them cool slightly, they'll stay in the meat and make it much more enjoyable to eat.
Also be sure to cut the steak properly, against the grain, for every bite. It makes a tremendous difference in taste, and texture.
Alright, gotcha. But I was also confused about the actual instruction of "take pan out of oven and put steak on a bowl that is upside down on a dinner plate." Either I'm an idiot (likely) or the wording is off. I cant quite picture wtf this means.
Edit: So I was looking at YouTube videos of searing steak, and this video looks nearly identical to BigMar's method. Good stuff. It also answered my question (that I'm an idiot).
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quick question what if you have a thicker steak (im thinking filet) or prefer a medium (as opposed to medium rare) steak. should I leave the steak covered a little longer on the bowl or just add 30 seconds of cooking time to each side while in the oven?
quick question what if you have a thicker steak (im thinking filet) or prefer a medium (as opposed to medium rare) steak. should I leave the steak covered a little longer on the bowl or just add 30 seconds of cooking time to each side while in the oven?