I have to tell you about steak. Steaks have always been my Achilles Heel. I can cook pretty much anything but I was always stumped by steak, making them invariably wooden and flavorless. Tonight was quite different. I looked up the Good Eats episode on steaks and it featured a technique that makes a perfect steak in about 7 minutes. When I tried it it also produced billows of white smoke that filled my home, but also two delicious steaks that could be cut by a butter knife. Next time I will use the barbecue.
Here is something nice that you can have as your once-a-week red meat splurge.
Have your steak(s) at room temperature when you start. They recommended rib-eye but I used top sirloin and it worked beautifully. Preheat your oven to 500 degrees (not the broiler) and put a cast iron skillet on the burner at almost maximum heat. Season your steaks with a generous sprinkling of kosher salt and freshly ground black pepper on both sides. Lightly drizzle both sides with a little canola oil. Now, turn on your stovetop fan.
Slap the steak(s) into your HOT pan and LEAVE IT ALONE for 30 seconds, flip and wait another 30 seconds. Don't mess with it.
Pop the whole thing into your volcano hot oven for two minutes, flip the steak(s) and bake another two minutes. Remove the pan and now it is time to rest the meat.
Invert a saucer on a dinner plate and put your steak on top, then cover loosely with foil. Do this with each individual piece of meat. Let rest for ten minutes or so while you fan all the smoke out of your doors and windows and worry your neighbors (just kidding).
Remove the saucer and break out the Worcestershire.
Serve with a nice green salad and some brown rice. These steaks are cooked with such high heat that most of the fat is seared away, leaving just a nice juicy steak for you to enjoy.
