Matto357's Steak

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STEAK POST OF DOOM

So after reading the thread on steaks last night, I figured I'd take the time to show how I like to cook my steaks for personal consumption.

First off, what you'll need.

http://www.flickr.com/photos/12138809@N08/2176697808/

Here we have an iron pan, a 14oz Ribeye, salt and pepper, Garlic, thyme and unsalted butter.

Next thing to do is to season your steak copiously.

http://www.flickr.com/photos/12138809@N08/2175904411/

That's a lot of salt, plus a side shot to show the thickness of the steak, thick is good.

http://www.flickr.com/photos/12138809@N08/2175904199/in/photostream/

Next thing you are going to do is put your pan over HIGH heat. You will not touch the dial throughout the cooking process, so set it on high and forget it. Once your pan is as hot as it's going to get (at least 5 minutes of pre-heat) Toss your steak in and don't touch it for at least two minutes.

http://www.flickr.com/photos/12138809@N08/2175904005/

After it has gotten a NICE crust on one side, flip the steak. You will then toss in your butter and garlic and thyme. Notice how much butter there is there. It's a lot. Don't worry, you're not going to eat much of it at all.

http://www.flickr.com/photos/12138809@N08/2176697014/

A shot with the thyme and garlic on top of the steak, not really required, but they will end up there as you baste the steak.

http://www.flickr.com/photos/12138809@N08/2176696810/

Notice the spoon. You will use that spoon to constantly baste the steak with the melted butter, tilt the pan towards you so that the fat flows towards the bottom front of the pan. All the time you will keep high heat on the steak. Do this for about two minutes. If the thyme starts to crackle and pop, you are doing it right. If the butter starts to brown and stick to the garlic, you are doing it right. If it smells nutty, you are doing it right.

At this point you have a couple options, if you like your steak over Medium rare you can toss the whole thing in a 350 degree oven until you are happy with the temp (not hotter or your butter will ignite). or pull the steak off and let it rest.

http://www.flickr.com/photos/12138809@N08/2176696612/

See how brown and crunchy that looks? That's because all the milk solids in the butter have browned and stuck to the outside of the steak. Browned milk protiens are delicious.

Money shot. Even though I was in a hurry and cut it after two minutes, waiting five would have yielded more even temps.

http://www.flickr.com/photos/12138809@N08/2176696436/

Hope you all enjoy.

Also, fuck you PRL.