I wouldn't call myself a grill master, but I have found a method of cooking steaks that works for me. In the past I've used the bbq, tried to broil, pan fried, but all seem to over cook the outside before the inside is med-rare on these big 1 1/4" thick steaks. Now days, I sear the outside then stick them in the oven to finish cooking.
The quality of steak is crucial. LBCC T-bone will serve well for our case study. First thing to do is get the oven preheating to 400.
I'm just a salt and pepper guy. The longer the s&p have to rest on the meat the better. Even hours ahead of time.
Nothing but cast iron on this ranch. Get it up to a good searing temp and then slap a pad of butter on her to keep things from sticking.
Once hot, sear both sides of the steak for no more than a minute each side. I like to turn it over one more time off the side you just seared before you put it in the oven. That way it doesn't over cook that side. Once the oven is ready, stick the pan and all in at 400 for 11ish minutes.
In the meantime, try a little melted cheese on top of tortilla chips with a CL to hold you over.
I have reached in and turned the steak over mid way through the cook, as I did with this big dude. Real cooks say that you should let the meat rest for five minutes or so once done cooking.
I was pleased though.
I can't believe I ate the whole thing.
What I like about this method is that it takes the guess work out of the equation. I never know when a steak is done or not, when it is rare or medium. There's plenty of tweaking that can be done, but for the most this two step way of cooking a steak is tried and true. Now that we have entered into the great Easter season with warmer weather, eating steak will be more regular. That being the case, we might as well do it right. There are many ways to cook a steak. But with these big guys, I find searing and baking the best bet. Christ has risen! Truly He has risen!
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