Tuesday, January 10, 2012

The Perfect Steak

When it comes to steak I like a fresh cut of well marbled meat and I like to eat it medium rare but more on the rare side. The veiny fat from the meat renders upon contact with heat and works to baste your steak in the most luxurious bath of warm, rich, velvety goodness. My husband and I devoured this carving board... was trying to pack his lunch with whatever scraps we had left!

There is a holy trinity that must be respected when pan searing your steaks. You need high heat. You must flip the meat ONCE only. You must end the cooking process with a 3-5 minute rest (depending on its size) and butter. If you get these steps in order you are good to go! Your meat will be perfectly pink in the center and charred on the exterior! It's just divine!

Steak of your choice
Dry seasoning of your choice
Canola oil (about 1 teaspoon)
1 teaspoon of butter per steak

Remove steak from fridge 2 hours before serving as you want it to come down to room temperature. Season with salt and pepper and your favourite dry spice blend. Find a skillet large enough for your steak (not so it just fits, you need a bit of breathing space) and place it on the oven. Put the heat on high and let it get really hot (hot so that the oil lightly smokes when you place it in the pan...about 3 minutes or so depending on the size of your pan). Add the oil and place your steaks down gently. After about 3 minutes flip over. Note: The cooking time depends on the thickness of your steak. Mine were about a pound each and just shy of an inch thick. I cooked them for 3 minutes on each side. If your uncertain, insert a meat thermometer (medium rare is 130).

Remove from the pan and top with room temperature butter. Let it stand for 5 minutes before cutting or serving. I served mine with chimichurri...Agh! So darn good!

Chimichurri Ingredients:
2 cups fresh parsley
1 tablespoon fresh mint
2 cloves garlic
1 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon sambal (spicy chili sauce)
1-1.5 teaspoon salt

In a food processor blend all the ingredients together until it they're all evenly combined and make lightly chunky sauce.. If it's too thick add more extra virgin olive oil.

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