March 26, 2011

Simply Steak

Posted in Beef at 9:50 am by Sheila OConnell

This is a nearly fool-proof way to cook steak. Fast, simple, delicious. There are three basic steps: Sear the steak in a pan (about 4 min), bake the steak in a hot oven (8-10 min), then let it rest (10 min).  This gives you plenty of time to saute some mushrooms, or drink some wine and chat with guests.

The recipe works equally well for filet mignon/tenderloin,  rib-eye/delmonicos, or NY Strip. Figure on a 2 in thick steak needing about 10 min in the 400 F oven for medium rare. For a thinner cut (like a rib eye) reduce time to 7-8 minutes. For medium well increase the time by 1-2 minutes.



Steaks.    1-4. Works great with filet mignon/tenderloin, but also with rib eye/delmonicos or strip steak.
Olive oil (1-2 tblsp)
Salt & Pepper


Let the steak warm up for 30 minutes or so.
Preheat oven to 400 F; rack in middle or so.
Just before searing steak, put glass or metal pan in oven to warm.
Put 1 tblsp oil in pan and heat to medium-hot to hot.
Season top side of steak with salt and freshly ground pepper.
Put steak, seasoned side down in fry pan and sear for 2 min
Season other side and turn steak to sear for 2 min.
For a thick steak I usualy then sear sides for 15 sec or so
Transfer steaks to warm pan in 400 F oven
Bake for 8-10 minutes or so for medium rare.
Remove from oven an cover with foil. (Can tranfer to plate to slow further cooking)
Let rest for 10 minutes.
Transfer to cutting board and cut steak(s) into 1/2 in slices.
Serve immediately.

Accompany with:

Baked or mashed potatoes
Brussel Sprouts (see recipe for “Best Brussel Sprouts”)
Sauteed mushrooms.
Red wine: Cabernet/Bordeaux or Pinot Noir.

Posted by Dad


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