Unpopular Opinion: The perfect steak is NOT grilled. Fight Me.
I know. I know…BELIEVE ME, I know. I haven’t had YOUR steak. I haven’t had the steaks from (insert your favorite steakhouse here). Charcoal gives them a better smokier flavor. Sweet lady propane (and propane accessories) make for a more even cooking experience and is faster than charcoal thus searing in the juices.
Fooey. Fooey to ALL of that.
FIRST, LET’S DEFINE THE PERFECT STEAK ITSELF
There are really only two considerations when it comes to a great steak, tenderness and flavor. There is an entire other blog post that I can (and will) do on this part and how the world determines the perfect blend of tenderness and flavor of the meat itself. There is the “muscle to collagen to fat” ratio, what the cattle ate, the aging process…but I think in the short term we can all agree that “ribeye” is about the most tender and flavorful cut of steak out there that is readily available.
Having said that, let’s talk about how WE flavor the steak for a second. One of the most common mistakes these days is in over-flavoring the steak. Special Dry Rubs, Montreal Steak Seasoning, Marinades, yadda, yadda yadda…it’s too much. What happened to letting people taste the meat? When it comes to a great steak, bringing out the flavor of the meat is paramount. Steak is expensive. Ribeye steaks are among the most expensive cuts. So WHY are we trying to hide its flavor all the time? (Honestly, I feel the same way about sauces after it’s cooked. If you cook a steak, you should be OFFENDED if someone puts A1 on it before eating.)
The perfect steak, then, should be a good blend of tenderness, flavor, and using only minimal seasonings to make the flavor of the meat the focus of the dish.
That’s why this recipe is a STAND OUT amongst steak preparation methods. The recipe itself is from Alton Brown of Food Network and “Good Eats” fame. It is INCREDIBLE and CAN be modified, but probably shouldn’t be. The steak comes out PERFECT every time. Simply seasoned. Perfectly done. Practically melts in your mouth when you take a bite.
Before you pass judgment: TRY IT. THEN comment.
PREP TIME: 10 Minutes COOK TIME: 8 Minutes
INGREDIENTS:
- 1 boneless rib eye steak, 1 1/2 inches thick
- Canola oil, to lightly coat
- Kosher salt and ground black pepper
PREPARATION:
Pre-heat oven containing 10-12 inch cast iron skillet to 500 Degrees
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 3 minutes. Serve whole or slice thin and fan onto a plate.
That’s it. Seriously. It will be butter soft. Perfectly cooked. And you will be amazed how you let things get so out of hand with your steaks before.
NOTES: Resting the steak is key. If the juices run out onto your plate in a river like fashion, you didn’t let it sit long enough. Remember you want the juice in your mouth, not on your plate.
PS: If you WANT to get into fat to muscle to collagen and the wet aging and dry aging processes, by all means, go HERE to read an excellent (if dated on the website) breakdown of it.