Today is Saturday so for me that means pan seared steak day. I personally love a done to well done steak. The thought of a rare steak disgust me really. Medium done is pushing the limits!
My steaky :)
How I cook my steak.
1. SALT SALT SALT and a lil pepper. (I believe letting a steak sit at room temp is a waste of time).
2. Fill cast iron skillet with just under enough oil to fill the bottom of the skillet. Fun fact: I use Canola Oil preferably as it is not a strong tasting oil and doesn't take away from the flavor of the steak. Also, at this point I turn the oven on to 450 degrees.
3. Heat Canola Oil to fill the bottom in a cast iron skillet until it starts to smoke a little at high temp.
3. Tilt cast iron skillet a bit away from me a slow place the steak in the skillet with tongs.
4. Sear it for 3 minutes on one side, flip it over and sear the other side for 1 1/2 minutes.
5. Slide that juicy girl into the oven for about 12 minutes as I like my steak very done.
6. Extra step for yummy in the tummy. I will wrap the steak in foil for 5 minutes with butter on both sides to add that extra fatty goodness.
I like to use a steak that is about 1 to 1 1/2 inches thick. Usually a Porterhouse or a NY strip.
My steaky :)
How I cook my steak.
1. SALT SALT SALT and a lil pepper. (I believe letting a steak sit at room temp is a waste of time).
2. Fill cast iron skillet with just under enough oil to fill the bottom of the skillet. Fun fact: I use Canola Oil preferably as it is not a strong tasting oil and doesn't take away from the flavor of the steak. Also, at this point I turn the oven on to 450 degrees.
3. Heat Canola Oil to fill the bottom in a cast iron skillet until it starts to smoke a little at high temp.
3. Tilt cast iron skillet a bit away from me a slow place the steak in the skillet with tongs.
4. Sear it for 3 minutes on one side, flip it over and sear the other side for 1 1/2 minutes.
5. Slide that juicy girl into the oven for about 12 minutes as I like my steak very done.
6. Extra step for yummy in the tummy. I will wrap the steak in foil for 5 minutes with butter on both sides to add that extra fatty goodness.
I like to use a steak that is about 1 to 1 1/2 inches thick. Usually a Porterhouse or a NY strip.




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