You can't tell from the picture, I just got a digital camera, but this is the best steak I've ever had.
It's made steakhouse style. What is steakhouse style? Well, it's the style of cooking that a steakhouse uses.Got it?
Here's the recipe.
Master Recipe
2 steaks; cut strip steaks or rib-eyes about 11/2 inches thick, filet mignon, 21/2 inches
2 teaspoons grapeseed or canola oil
Kosher salt
• Remove steaks from refrigerator 2 hours before cooking time. Dry them with a paper towel.
• Preheat oven to 400 degrees, with a rack set in the middle.
• Heat a heavy, cast-iron skillet over medium-high heat, until a few drops of water sprinkled in the hot pan evaporate within 3 seconds.
• Coat the bottom of the pan with 2 teaspoons of grapeseed or canola oil.
• Liberally salt the steaks with kosher salt, about 3/4 teaspoon for each steak.
• Place steaks in pan and sear for 2 minutes on each side, flipping only once with tongs.
• Transfer the steaks, still in the pan, to the oven and roast for roughly 8 to 9 minutes for 11/2-inch steaks to achieve medium-rare (an instant-read thermometer should register between 125 and 130 degrees).
• Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.
It's easy and the best thing I've ever had.
I highly recommend you use Prime beef.
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