Let's Talk About Steak

I love me some steak. I could never be a vegetarian. It's just not for me. We don't have steak very often, though. Mostly because we try not to have too much red meat. Also because I have expensive taste in steak. I'm a filet girl. It's tender, it's beautiful, and it's not fatty. Now, Joseph...give him a ribeye all day long. Not me. If I can't have a filet, I just won't have steak. Spoiled? Perhaps. I just know what I like. 

For years, I thought the only way to cook a steak was on a grill. Well, sometimes grilling is just not an option. It's raining, storming, or it's 25 degrees outside. Not the optimal grilling conditions. Several years ago, I was watching something on Food Network. I can't remember which show, but it was someone's cooking show. They had a really easy technique for cooking awesome steaks. I tried it and have used it ever since. It's never let me down. And it involves no heating or scraping of a grill.

Last night, I cooked us a nice filet dinner and it was delicious. 

And so easy.

I always marinate my steaks in Moore's (or Dale's) seasoning. It's basically just some soy sauce, Worcestershire sauce, some garlic salt, and a few others simple spices. I've actually made my own before when I was out of the real stuff. It flavors them perfectly!

Once they've marinated about 30 min-1 hour, I pour off the marinade, pat them off with a napkin (you don't want to put a wet steak in a skillet), then fire up the stove. 

You can use a nonstick skillet or stainless. It really doesn't matter. I thought it would, but either way, you'll get a nice sear. Drop a little olive oil in the pan and get it heated to about med-high. Pretty hot, but not so hot that the steaks will burn. The good thing about olive oil is that it can go to a pretty hot temp without burning.

I also sprinkle a little of this on each side. It's from Angelo's Steak Pit in PCB. Really good, but you can make your own by combining salt, pepper, some garlic salt, and some other things. It's really not complicated, but gives the steak a little something extra.

Test your skillet by flicking a tiny bit of water into it. If it sizzles, it's ready. Put your steaks in and cook for about 3-4 minutes per side. Preheat your oven to 425. You'll be using it in a few minutes. (Also, make sure your skillet is oven-safe.)

 You might need to turn your exhaust fan on. It may get smoky and be prepared to get spattered with oil. It's just part of it, and you'll have oil on your stove. Nothing a quick wipe-down can't fix.

Beautiful sear!

I didn't get a picture of the next step, but it's simple. Just transfer your skillet to the oven and cook(uncovered) for about 10 minutes, depending on thickness of the steaks and your preferred cooking temp. I did these for about 10 minutes and they came out perfectly medium-rare to medium. Just the way I like it! A little in-between. 3-5 more minutes would probably get you to medium-medium-well.

Carefully take your skillet out and please don't forget it's hot once you've set it down! I've done that before and it's NOT fun!

Take your steaks out and set on plate or cutting board. PLEASE let them rest for at least 5 minutes, preferably closer to 10. This allows the juices to redistribute and settle, so that when you cut into it, you don't lose all that juicy goodness and end up with a dry steak. 

While you're waiting, it's the perfect time to pop in some asparagus. The best way to cook asparagus is to roast it. Drizzle some olive oil, sprinkle some salt & pepper, and pop it the oven (same temp, 425) for about 10 minutes...a little less if they're skinny. Voila! 

Normally I serve my steak with asparagus and homemade mashed potatoes or a baked potato. The hubs requested a box of loaded potatoes au gratin he picked up. Not my favorite thing in the world, but I gave in. I pick my battles. They were OK.

Savor every bite!! Nom nom!

I wish my kitchen had better lighting, but oh well.

If you've never tried cooking steaks this way, I suggest you give it a whirl. You can use any steak you want, and can adjust cooking times to the thickness of your steak and preferred cooking temp. It might take a couple times to figure exactly how long you need to do it to get it where you want it, but once you do, it'll be fool-proof from there on out. Cooking them this way ensures a juicy, tender steak every time. No juice dripping through the grill anymore! If you think you'll miss the flavor a grill gives, throw a little liquid smoke on 'em. Boom.

Have a WONDERFUL weekend, y'all!!!