OK HERE WE GO
Step 0: You get a good cut of beef. I like NY strip. You may like ribeye. Bad cut of meat = bad steak. Get Prime grade if you can afford it if they even sell it at your store (i usually just stick with Choice)
Wait, back up. Step -1.
Get beef that isn't injected with shit. That includes what they typically sell at Wal-Mart/etc. If it says "contains up to xx% added water/solution" just put it down.
Step 1: Kosher salt and freshly cracked pepper. Be liberal (sorry snake). Let it sit for 5-10 mins.
Step 2: Heat up the pan. You can either rub a bit of olive oil on the steak or just put it in the pan (not too much, just enough to lightly coat it). Yes that's a non-stick pan. I don't feel like spending 30 minutes cleaning a cast-iron skillet and this gets the job just fine. You don't need to go crazy with the heat.
Step 3: Put the steak in the pan and cook on side A. If you see (excessive) smoke your heat is too high. If you like your steak rare, have the heat higher. If you like the steak medium, have the heat a bit lower. If you like the steak well-done, eat some chicken. Controlling the temperature will keep the inside cooking at an appropriate rate compared to the browning of the outside. Most people say to sear both sides quickly and finish it in the oven but I'm not those people.
Step 4: Flip to side B and cook until it's at the desired doneness.
Step 5: Rest the steak for as long as you can resist the urge to cut in. If you cut into it right away you'll lose all the juices to the plate.
Step 6: Serve and eat. No sauce needed. I like to serve mine with a little salad.
Post edited by Clessie Lyle at 1/30/2011 9:08:49 PM
