How many of you out there dont know how to properly cook a steak or at least think you know how, but of course dont. But I mean really know....like Prime NYC Steakhouse know (its okay you dont have to answer publicly)? Thats what I thought. Ive been meaning to make a post on this because I feel people should know how to properly cook a steak (partly because I dont think cows should die in vain in order to be desiccated on a grill). Instead of showing before and after products (like all our Yiddishe maideles love doing on Insta!!) I figured Id post the actual process. I owe a big thanks to Tim Ferris (@tferriss, #4hourchef)) for the education (Thanks Tim!). [Note: I am strictly sticking to methodology of cooking using a cast iron skillet instead of a grill for more even control of cooking as that is more ideal. Im not getting into any recipes or fancy aging processes although its quite worthwhile to know]. What you will need: Rib-steak (ideally 1.25-1.5 thick) Fresh garlic clove (optional) Coarse/Kosher salt Fresh ground black pepper Grapes oil (I use olive oil) Cast Iron skillet (and muscle to handle it) Sturdy Tongs Digital In-Oven Thermometre (this is key! at least in the beginning when starting out....and yes...thats how we Canadians spell it! Polder or Oneida work well) An oven (hopefully that has an overhead fan) An appetite STEP 1: Getting the proper cut. You want to get at least a 1.25-1.5 thick rib steak for this. Most butchers will gladly custom cut it for you (including Sobeys guys!) you just have to ask nicely. Note: if you feel this is too gluttonous then either stop reading or feel free to make it for two people! but something tells me you will easily finish it yourself. [Pics 1 and 2] STEP 2: (Optional: take a fresh garlic clove and rub it all over the steak). Load up some cracked kosher salt and freshly ground pepper over all surfaces of the steak. I mean load it up. And yup...thats pretty much it. Trust me...thats it. Nothing more. STEP 3: Preheat your oven to around 350 F. Preheat the cast iron (I use the Lodge one) on high, and I mean high (if you dont have cast iron, stainless steel will suffice...do NOT use Teflon). Put some oil down onto the skillet and you will see it will start to turn very glossy and shiny when it is nice and hot, I mean really hot....like right before its about-to-burst-into-flames-hot. STEP 4: Things are about to get really smokey so it would be a good time to turn your overhead fan on. SEAR all sides of the steak, which will be accompanied by a satisfying sizzle for 90 seconds each side. [See pics 3 and 4] Note: this is NOT to lock in the juices as commonly thought (it doesnt). Rather, it adds flavor by caramelizing the exterior amino acids via the Maillard reaction...think freshly toasted bread...thanks Tim...4HourChef, p.191) STEP 5: Insert thermometre into the centre of the steak and set the timer for desired temperature (140 F for Rare, 150ish (Medium-Rare), 160 Medium, 170 Well). Insert entire skillet, with steak and thermometre, into preheated oven. When thermometre beeps to set temperature, its done. Consistent every time. No guesswork required. [See pics 5 and 6 for setup.] STEP 6: Remove steak from skillet and resist the urge to dig in just yet (see pic 7). The steak needs to settle and allow the juices to be absorbed back into the steak, approximately 10 minutes. STEP 7: DIG IN!! (see pics 8 and 9). you can thank me when you are finished eating and saved nice coin from not eating at your prime steakhouse. Please feel free to drop comments, compliments, criticism, insults, questions, and/or donations.
Posted on: Fri, 23 Jan 2015 03:19:32 +0000
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