First to get the best steak you need to start with the best beef, and that's grass fed beef. Not only is it better for you, it has less calories ounce for ounce.
Next you need to learn a simple technique called pan roasting. Sure you could put the steak on the grill, but you will have more control and a better end product with this simple technique.
Pan Roasting is a sequence of four easy steps, all designed to achieve maximum flavor and texture.
The Sear: Browning on the stove-top creates a flavorful, crusty outside layer
The Flip: Frequently turning the steak to allow it to brown all over.
The Roast: Place the pan in the oven, where it cooks evenly, without over browning.
The butter Baste: The trick to add another flavor layer.
Oven: Preheat 400 degrees
Equipment: Cast Iron Skillet
Coffee Rubbed Rib Eye
Rub
2 T. Aleppo pepper or (mix four parts sweet paprika to one part cayenne)
2T. finely ground coffee beans
2 T. freshly ground black pepper
2 T. (packed dark brown sugar)
2 tsp. smoked paprika or (chipotle powder)
1 1/2 tsp. mustard powder
3/3 tsp chili powder
3/4 tsp ground ginger
Mix all the ingredients in a medium bowl. Put into an airtight container. The rub can be made ahead of time and kept in the cupboard for up to a month.
Prices on herbs and spices from the Co-Op...Pricing
Steak
1 bone in beef rib eye 2 inches thick (about 2-2.5 lb.) at room temperature
2 tsp. kosher salt
4 T. vegetable oil (divided)
3 T. unsalted butter
1 garlic clove, crushed
4 springs thyme
1 sprig rosemary
coarse salt
Steak Directions:
Next you need to learn a simple technique called pan roasting. Sure you could put the steak on the grill, but you will have more control and a better end product with this simple technique.
Pan Roasting is a sequence of four easy steps, all designed to achieve maximum flavor and texture.
The Sear: Browning on the stove-top creates a flavorful, crusty outside layer
The Flip: Frequently turning the steak to allow it to brown all over.
The Roast: Place the pan in the oven, where it cooks evenly, without over browning.
The butter Baste: The trick to add another flavor layer.
Oven: Preheat 400 degrees
Equipment: Cast Iron Skillet
Coffee Rubbed Rib Eye
Rub
2 T. Aleppo pepper or (mix four parts sweet paprika to one part cayenne)
2T. finely ground coffee beans
2 T. freshly ground black pepper
2 T. (packed dark brown sugar)
2 tsp. smoked paprika or (chipotle powder)
1 1/2 tsp. mustard powder
3/3 tsp chili powder
3/4 tsp ground ginger
Mix all the ingredients in a medium bowl. Put into an airtight container. The rub can be made ahead of time and kept in the cupboard for up to a month.
Prices on herbs and spices from the Co-Op...Pricing
Steak
1 bone in beef rib eye 2 inches thick (about 2-2.5 lb.) at room temperature
2 tsp. kosher salt
4 T. vegetable oil (divided)
3 T. unsalted butter
1 garlic clove, crushed
4 springs thyme
1 sprig rosemary
coarse salt
Steak Directions:
- Preheat oven to 400 degrees. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 T. spice rub, pressing onto all sides of the meat and adding more spice rub by the teaspoonful if need to coat the entire surface.
- Heat 2 T. oil in a large cast-iron or ovenproof skillet over high heat.
- When oil begins to shimmer, place steak in skillet. (Turn on the fan the rub will create some smoke). Sear the steak for 1 minute, any more the rub will start to burn.
- Transfer the steak to a plate and drain the fat from the skillet.
- Wipe the skillet clean with a paper towel.
- Heat the remaining 2 T. oil in a the skillet and sear the other side of the steak for 1 minute.
- Add butter, garlic, and herbs to the skillet. Cook until butter is foamy. Carefully tip the skillet and, using a large spoon. bast the steak repeatedly with the butter for 1 minute. Turn the steak over and bast the other side for 1 minute.
- Pile the herbs on top of the steak, transfer the skillet to the preheated oven and roast until an instant read thermometer inserted horizontally into the center of the meat. It will register 125 degrees for medium 15-17 minutes.
- Transfer the steak onto the rack and let it rest for 20 minutes. Cut the steak from the bone, slice and sprinkle with sea salt.
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