A Winter Steak Dinner
There’s nothing like a big, fat and juicy steak to crank up the temperature during these cold winter days. You may argue that steak is not a thrifty food item, but there’s nothing wrong with splurging a little from time to time. That said, there are plenty of economical ways to enjoy a steak dinner. Hanger, skirt and flank steaks are reasonably priced cuts of meat that are highly prized for their flavor. Today, I’m making a bone-in rib eye, which is clearly not the cheapest, but it is delectably juicy, tender and flavorsome. I like to buy mine bone-in because the bone packs some extra flavor, which intensifies the deliciousness. You can buy whichever steak tickles your fancy as long as you buy quality meat. And by that, I mean no prepackaged grocery store meat. Locate the nearest butcher and get fresh meat that has been handled with the proper amount of TLC. Using the best products will yield the best results. Good meat only needs salt and pepper.
PAN SEARED RIB EYE
1 bone-in rib eye steak
1 tbsp oil
Freshly ground black pepper
Salt
The key to making the perfect steak is starting with a piece of meat that has been brought to room temperature. No cold meat please.
Preheat the oven to 500 degrees.
Coat the steak lightly with oil and season both sides with salt and black pepper to taste.
Heat up an empty pan (preferably cast iron) to the smoking point.
Place steak in the middle of the pan and cook for 45 seconds without moving it. Turn the steak and cook for 45 additional seconds.
Continue cooking in the oven for 1-2 minutes. Flip the steak and cook for 1-2 additional minutes. This will get you a medium rare steak. Add an additional minute on each side for medium.
Remove the steak from the pan and rest for 2 minutes. This allows the juices to redistribute.
Slice and serve with a side of green pea puree. There you have it: an easy winter steak dinner.
By Raissa Nebie on January 13, 2010 | 1
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One Response to “A Winter Steak Dinner”
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TasteStopping
January 15th, 2010 @ 10:23 AM
Oh, you make it look sooooo delicious. Especially with the pink of the beef playing against that springtime green of the peas. One more tip that I learned from a butcher: London Broil is basically the same part of the cow as Flank Steak, but it is better quality while being lower cost. Why? Because there is more of it on a cow, (making Flank Steak seem more precious). You can treat them the same and save a little money in the process.
Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
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http://www.tastestopping.com