I love beef. I’m beef eater from back way, and I’m not talking about gin. There is nothing like a great piece of steak to bring comfort to my soul. For no particular reason, I thought I’d share a very simple steak recipe. It requires the following:
- Equipment –
- Stainless steel (or cast iron) frying pan (pan should be 10” or 12” size)
- Little whisk brush (or a spoon)
- Meat –
- Good 1 ½” Rib eye (with or without bone) 12 to 16 oz. Can be a strip steak (New York) – room temperature
- The extras –
- Couple of table spoons of good oil
- Little bit of good salt and pepper
- Couple cloves of garlic, minced
- ¼ cup of good, red wine (can be Carlo Rossi grade, if need be)
- Couple of table spoons of A1 sauce or BBQ, whichever you prefer.
So, here’s what you do:
- Preheat oven to 450 degrees.
- Hit both sides of rib eye with some salt and pepper. Don’t need a lot; meat is going to be tender to start with.
- Coat bottom of frying pan with good oil (do not use olive oil), can substitute with butter.
- Put it on stove with high heat (open all windows or turn on vent – there will be smoke).
- When the oil is very, very hot or the butter starts to brown, slap that steak on.
- Do not move it, let it sear.
- After 3 to 4 minutes or so, on high heat, flip it. You should see a nice, brown crusty enough to it – caramelization, yeah!
- After another 3 to 4 minutes or so, flip it once more and put the frying pan into the oven – THIS IS WHY THE PAN MUST BE STAINLESS STEEL OR CAST IRON – sorry for the caps.
- Take it out after 5 or 6 minutes (gets it to medium rare to medium depending on oven).
- Transfer steak to plate and let it rest.
- While steak is resting, put pan on low heat and toss the chopped/minced garlic in it. Use a good spatula to get garlic mixed in with the fat juices and so forth at the bottom of the pan.
- After a minute or two, put the wine in and really scrap all the meat drippings off the plan – fancy term is deglaze.
- Once completely deglazed and wine starts to reduce a bit, add in the steak sauce or bbq sauce. Mix it all together real well.
- Pour your home made, steak sauce over the rested rib eye steak and CONSUME with prejudice.
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