I wondered until today why friends keep visiting me around lunch time. And then I looked at what I was going to cook for lunch! Rib-eye or NY Strip Steak - In Montreal Steak Seasoning. Ingredients 2 1-1 1/2” thick cuts New York Steak, fat trimmed 1 tbsp Worcestershire Sauce 1-2 tsp of Montreal Steak Seasoning 2 sprigs of fresh thyme Olive Oil Optional - 2 tbsp of butter or olive oil Instructions Pat the steaks dry. Add 1 1/2 tsp Worcestershire to the one side. Add half of the seasoning and press down. Flip the steak and add the remaining Worcestershire and seasoning. Allow to sit at room temperature for 30 minutes. Preheat oven to 400°F / 200°C Heat a pan over medium high heat, not a non-stick one. Drizzle the olive oil onto the steak and flip to get all sides coated. Add a few drops of water to the pan and if they dance around and evaporate almost immediately, then add the steaks. Cook on one side for 4-5 minutes or until a good crust forms. Flip over and immediately shut off the heat to the pan. Add the sprigs of thyme and butter or oil on top. Put the pan into the oven roast for: Very Rare 4-5 minutes Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes Well done - Please Dont * Internal temperatures for steak Blue 80-100 F / 26-38 C Rare 120-125 F / 49-51 C Medium Rare 130-135 F / 55-57 C Medium 140-145 F / 60-63 C Medium Well 140-155 F / 65-69 C Well done 160-175 F / 74-79 C Please dont do it. Remember that internal temperatures will increase 5-2 degrees F and C after removing food from the heat. * I dont have access to Montreal Steak Seasoning but heres a pretty good substitute. 2 tbsp paprika 2 tbsp freshly ground black pepper 1 tbsp kosher/coarse salt 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp coriander 1 tbsp dill 1/2 tbsp crushed red pepper flakes Combine all the spices in a small bowl. Use what you need and store the rest in an airtight container and use as needed.
Posted on: Thu, 08 Jan 2015 17:40:41 +0000
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