Thursday, February 5, 2009

Tips on Making the Perfect Steak

The following blog is not censored for your socially-appropriate enjoyment. It may not be suitable for all audiences:

The thing I love about cooking is that you can sit in your own kitchen and scream, "I AM THE SHIT!"

I just made a steakhouse-worthy steak! I just made some kick-ass croutons for my embarrassingly large salad that I will eat by myself! I just concocted a cocktail from heaven! I am bragging up a storm about my own cooking, but I'm ALLOWED! It's MY kitchen! And it's MY food!

medium rare New York strip steak with mushroomsI LOVE TO COOK!!!

Want to make the perfect steak? Here's what I do:

Step 1: Liberally salt a 1-inch thick (or thicker) steak on both sides with kosher salt and let rest at LEAST 30 minutes on the counter (here's when I prep a veggie and salad).

Step 2: Heat a cast iron skillet until super hot. Pat steak dry with paper towels on both sides. Add a tablespoon of butter or olive oil to skillet.

Step 3: Cook steak 4 minutes per side. Remove steak from skillet to your dinner plate and tent with foil to rest for at least 5 minutes.

Optional Step 4: If you feel like sautéing some mushrooms, turn the heat down, melt a tablespoon or two of butter in the same skillet, then toss in several handfuls of sliced mushrooms and cook for 5 minutes, allowing them to get nice and browned.

All steak recipe credit goes to Chef Reiton, who so graciously passed on his secret recipe for the advancement of beef: Cows. They're what's for dinner.

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