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Steak, you're doing it wrong...


There’s nothing more satisfying at mealtime than cutting into a perfectly cooked steak.  So why is it then, that you keep torturing this animal after it’s already dead?  Cooking a great steak isn’t some complex science experience, nor is it a form of art…it just requires a little bit of attention to detail. 

You got this…

Steakhouse Quality Steak

Makes 2 servings

• 2 steaks of your choice (about 8 ounces each)

• 2 tablespoons olive oil

• 1 tablespoon Kosher salt

• 1 tablespoon freshly ground black pepper

• 2 tablespoons unsalted butter, divided

Set the steaks out on the counter at least 30 minutes before you plan on cooking them to take the chill off.

Preheat oven to 400 degrees.

Pat the steaks dry with a paper towel and then brush each steak with the oil. Mix the salt and pepper on a plate, then roll each steak in the salt and pepper mixture, liberally covering all sides.

Heat a well-seasoned cast iron skillet over high heat (yes, all the way up — this is key!). Once the skillet is very hot, add the steaks to the pan. Sear them evenly on all sides, getting a nice brown crust all over*. It should take about 2 minutes per side to get a good sear.

Remove the pan from heat, place a pat of butter on top of each steak, and then transfer the skillet to the oven. Cook the steaks until internal temperature reaches your preferred doneness**:

•  120 F for rare

• 125 F for medium rare

• 135 F for medium

Remove the steaks from the skillet steaks and cover tightly with aluminum foil . Allow to rest at room temperature for 10 minutes before serving.

*Searing a steak over high heat is most likely going to create enough smoke in your home to set off your fire alarm. Make sure to do this in a well-ventilated area, and turn on the fan above your stove. I usually crack open a window and a door.

**about 5 minutes in the oven should render the steak medium rare, the thickness of the steak will dictate this.  Don’t be afraid to use a meat thermometer.