Ok, this is a back to basics kinda thing but something close to my heart. STEAK!!! And though I`m working on cutting down on the amount I eat there`s just something so satisfying about a tender, juicy well seasoned fine cut of beef. Today I have this simple man`s plan to a perfectly seasoned steak. This is really so simple and basic but see beautiful cuts not live up to their potential so often.
All you need are a touch of olive oil, kosher or sea salt (not table salt) some freshly ground black pepper & a very minimum of 40 minutes before you cook. Overnight`s better but I get it, who wants to start a day before & have to make room in the fridge. When you season the meat the salt will draw a bit of moisture out (you can see it bead on top after 10-15 minutes) and the salt will dissolve. At this point the brine will start to work it`s way back into the meat & start breaking down the muscle fibers resulting in a more tender outcome but again please, let it go at least 40 minutes.
Brush with a bit of olive oil.
Season generously with kosher or sea salt.
Add a couple of turns of fresh pepper.
Allow to come to room temp & wait. Prep the rest of dinner, pour a glass of wine, fold a load of laundry, whatever but again, don`t cook for a minimum of 40 minutes.
As you can see I`m pan frying this bad boy but the seasoning & wait time is the same no matter how you are cooking. Heat a heavy bottomed pan or cast iron skillet over high heat. Add a tablespoon butter & a touch of oil to the pan. When the butter stops sizzling add the steak. This was about 1 1/2 inches thick, Cooked about 4 minutes on each side. Perfect medium rare. Remove to a plate, tent with foil and allow to rest 5-10 minutes. This is REALLY important. The juices will redistribute throughout the steak. If you don`t rest it as soon as you slice the juices will flow like a river out to the plate or cutting board. You don`t want this.
Perfectly seasoned, seared & rested!! So simple & so good!!