And finally, the steak.
Ingredients:
- 2 steaks, about 2-3 pounds total (1-1 1/2 pounds of steak per person)
- 2 tablespoons of butter, plus another 2 reserved
- 2 tablespoons of olive oil
- Plenty of salt and pepper
Buy a thick, quality steak, preferably dry-aged, whichever cut you prefer. We got a couple of T-bones. Because dry-aging dries out the meat, making it lighter, and because the process involved cutting off the moldy parts of the meat, dry-aged meat it is much more expensive than regular meat. Buying the right steak is the most crucial element of good steak experience. Preparing it relatively straight forward.
Season your steak liberally with salt and pepper. Let it sit for 15 minutes or so on a plate, and dab off any moisture that’s extracted. In a large pan, heat three tablespoons of butter, and three tablespoons of oil on medium high, closer to high. The butter will help the steak to brown, and the oil will prevent the butter from burning. When the butter is melted, add your steak to the pan slowly. If it doesn’t sizzle immediately, the pan is not hot enough, so wait till it is.
Cook for 4-6 minutes on one side, then flip it, and cook for another couple minutes. Put it in the oven at 350 till done as desired. Apartment Therapy’s Kitchen Blog has a good description of the feel technique to tell when your steak is done. DO NOT CUT INTO THE STEAK TO SEE IF IT IS DONE — THIS IS SACRILEG. Your steak will continue to cook once you take it off the heat, so if you are using a thermometer, remember the temperature will raise 5-10 degrees after being removed from the heat.
Place an extra tablespoon of butter over each steak as they rest. Let the steak rest for at least 10 minutes before serving.
Enjoy!
yum..although isn’t that a lot of steak per person? or is this one of those go big or go home kind of things? (wait…you already are at home – so go big or go big?
)
I like “go big or go big.”
But for cereals, steakhouse steaks are usually between 16 and 32 (sometimes even 48) ounces (e.g. http://www.thecapitalgrille.com/menu/dinnerMainCourses.asp?; http://www.thepalm.com/Our-Menu/Dinner; http://www.theoldhomesteadsteakhouse.com/themes/theme519/images/menu/dinner.menu.102611.pdf).
There is usually a half pound filet for those who don’t go to steakhouses with a serious approach. And by “a serious approach” I mean “the intent of leaving in a meat-induced coma.”
i’ve just started “dry aging” at home and it’s pretty clutch.
liberal crust of kosher salt (you’ll rub most of it off before you sear), wire rack (or MacGuyver style setup of your own … basically anything that lets the liquid drain away from the meat) and 48 hours in the fridge. remember to flip that sucker once or twice a day.
That sounds amazing. Thanks for the tip!