Have you ever wondered how restaurants can prepare delicious steak every time with that crispy brown crust and juicy middle when your steaks always come out just looking kind of gray? They do have a secret, but it is easy to do and can be easily done in the comfort of your own kitchen – no special oven or equipment needed. Here is the secret.
Choose a good cut of meat. I like New York Strip because of its thickness as well as the right amount of fat to keep it flavorful and juicy. Generously season all sides of the steak (not just top and bottom, but the sides as well) with salt and pepper. Use sea salt or kosher salt and be sure that the pepper is coarsely ground – too fine and it will burn.
Now here is an important part of the “trick.” You will not put the steak in the oven on a broiler pan at all. Pull out a large cast iron skillet. If you need to buy one, be sure you “season” it before use by baking it in a 350 oven with a generous coating of oil inside for at least one hour.
Preheat your oven to 350 and preheat your skillet by placing it on the stove top burner on high long enough that the skillet is very hot. Pour vegetable oil into the hot skillet sufficient to coat the bottom well and place the seasoned steak in, keeping the burner on high. Leave it in place for several minutes until it has formed that perfect brown crust. Then flip it over for a few minutes to crisp up the other side. Take it off the burner.
Next you will add a dollop of butter on top of the steak, several very thin slices of garlic and if you’d like, some fresh rosemary or thyme. Place the steak, still in its skillet, into the preheated oven. The best way to “time” the meat is not by the clock, but rather by feel. The firmer it feels, the more well done it is. If you like your steak rare, you will take it out before it becomes firm.
Chefs tell us to use our thumbs to gauge the firmness. Close your thumb firmly up against your hand and feel the firmness of the flesh in between – this is what the steak will feel like if it is medium rare. Now open up that thumb away from your hand and feel the flesh again. It is softer now, more like a steak done rare. Using this as a guide, check your steak frequently enough to gauge its doneness and remove it when it is ready.
Let the steak rest for 4 – 5 minutes so that the juices are well distributed throughout the piece. Slice the steak against the grain on an angle. The thickness of the slices is up to you, but it is generally better to keep the slices fairly thin. Using this method, you will have prepared a delicious steak worthy of any steak house right in your own kitchen. Your dinner companions will be thrilled with the result. Guaranteed.
Laura Marchiori is the owner of a dynamic online store specializing in unique gourmet gift baskets, spa gift baskets and an adorable line of high quality baby gift baskets.
Article Source: How to Make a Steak House Quality Steak at Home
