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Seared Steak
Posted on 7/25/12 at 9:53 am
Posted on 7/25/12 at 9:53 am
Saw a couple post about steaks since the crappy microwave steak and I have to say I grilled my steak for years, but then I came across the seared steak and I will never grill another steak again. Instructions below.
Ingredients
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Directions
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
When the oven reaches temperature, remove the skillet and place on the range over high heat. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of Kosher 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.)
ETA: removed the part about bringing it to room temp. I never did that.
Ingredients
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Directions
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
When the oven reaches temperature, remove the skillet and place on the range over high heat. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of Kosher 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.)
ETA: removed the part about bringing it to room temp. I never did that.
This post was edited on 7/25/12 at 10:32 am
3
Posted on 7/25/12 at 9:54 am to TheEye
I missed the part where you boiled it?
Posted on 7/25/12 at 10:08 am to TheEye
I think by letting the steak come to room temperature, you're basically doing the same thing as throwing it in the microwave for 45 seconds.
Only difference is that it takes longer.
Only difference is that it takes longer.
Posted on 7/25/12 at 10:18 am to REB BEER
quote:
REB BEER
After you confirmed the microwave steak method with the pictures...this place has been in meltdown mode!
For those who don't believe in the microwaved steak:
Posted on 7/25/12 at 10:27 am to TheEye
Pics or you're full of shite
Posted on 7/25/12 at 10:33 am to REB BEER
quote:
I think by letting the steak come to room temperature, you're basically doing the same thing as throwing it in the microwave for 45 seconds.
Only difference is that it takes longer.
I removed that part. I never did it.
Posted on 7/25/12 at 10:48 am to REB BEER
quote:
I think by letting the steak come to room temperature, you're basically doing the same thing as throwing it in the microwave for 45 seconds.
This is as simply put as all this crap needs to be. If you're in a hurry, zap the damn steak for a few seconds and then sear as normal. Otherwise, work on your sides for an hour and let your steak come up to room temp.
/of all the damn threads
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