Restaurant Steak

Hello, beauties! πŸ™‚ I have spent my day redoing so many things on my computer because I had to format on a whim the other night. Thank you, pop up ads! But everything is fine and I didn’t lose anything (that I know of…)

So after the chocolate pants cake fiasco the other day, I haven’t tried baking anything. I have been cooking delicious meats! Since my Mama is out of town I’m in charge of feeding the Papa bear so I’ve had a bit of leeway with cooking this week. I don’t mind cooking for myΒ Mom at all, but it is easier to cook for 2 thanΒ 3. You don’t have to double recipes and other things.

Β I have a brine for porkchops that is seriously to die for, I’ll make a post on that soon. This post is about steak πŸ™‚

Last year, Adam of The Amateur Gourmet posted a link about making the perfect steak. I’ve been dying to try it and finally gave it a whirl tonight.

Two things to start off with:

  • I did not use a New York strip steak, those are astronomically priced so I just cut up a sirloin we were going to use.
  • I would probably triple the amount of seasoning I put on as I didn’t get a “crust” on my steak like I was supposed to.

Get your steaks out, your seasonings ready (salt and pepper), a cast iron pan (or any pan but get it very very hot, but preferably cast iron or stainless steel), and preheat your oven to 350 degrees.

Also take out 2-3 tablespoons of butter per steak and 2-3 cloves of garlic per steak. You will also want a few sprigs of fresh thyme, however, I had none!

Once your steak is cut up (or if you bought it pre-cut), time to season!

According to the video, you’re supposed to use pepper that is not finely ground and then top it with salt. This keeps the pepper from burning.

As you can see, I went really light on the spices. Should have been a bit heavier. Primarily cover the large sides and any that has spilled around the steak, roll the sides of the steak in.

Now here is one of my biggest tips I have learned so far in my short jaunt into cooking: cast iron rules. So get yourself one ASAP! I use my pan for so many things, it works so well. Lodge is my favorite since it’s made in good ol’ Tennessee and has been for over 100 years.

Now, Make sure your pan is scorching hot*. You want the crust to happen so everything needs to carmelize and create that very quickly.

*A friend of mine just tried this and says I advise it should not be scorching hot. So make it very hot! I don’t want you burning your house down. πŸ™‚

After your pan is hot enough, add some oil (I used olive and I think I put a bit too much.)

Once your steak has sizzled for a few minutes, check it to make sure the crust is forming. Since mine didn’t really form one because of not enough seasoning + too much oil, I jus waited til my fat started to turn golden brown, then flipped.

This looks more like pork than steak! Woops πŸ˜‰

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While the other side is sizzlin’ make sure you tip your pan and use a spoon to ladle and baste some oil to the top of your steak since it’s about to go into the oven.

Remove from the heat and place your butter, garlic, and thyme into the pan. I felt like there was too much oil so I drained some of it before I put the pan into the oven.

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Also, I love butter. So…I used 3 T for each steak πŸ˜‰ mmmm. Cholestorol!

Check until the meat feels a little firm if you want a medium rare steak. It took me 6-8 minutes to get mine perfect.

Shiny steak is delicious steak πŸ™‚

Not usually. I have never thought that before but hey…I’m sellin ya on this!

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The steak, despite my failure at making a crust, tasted freaking awesome. If I had made a crust and had the thyme in there, it would have been freaking fabulous. I really cannot wait to try it again now that I know what I did wrong.

One of my main problems is that I’m really worried I’m going to over season something. It gets scary sometimes! I don’t want to add too much salt! But on the other hand…I could care less about adding too much butter πŸ˜‰

I really wanted to have time to make another recipe post, Jenna over at Eat, Live, Run just posted a cookie recipe that has 14 tablespoons of butter in it and I swear to God I swooned when I read it. I’m also remaking her chicken and biscuits recipe soon for my Mama once she is back in town. So there’s two things to look forward to! πŸ™‚

As for this weekend, I have 2 VIP Lady Gaga tickets to use! One of my best friends surprised me with them and I had to throw together an impromptu trip to Las Vegas at the end of last week. Two of my best friends here were able to make it work to come with, and it works out because Alex is the biggest Lady Gaga fan I know! πŸ™‚ Huge post on that when I get back (or possibly while I’m there?), and a huge post on the buffets πŸ˜‰

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