Room temp at least hour before,
Pan preferably oven proof griddle pan stick in highest heat till burning hot, oven on 180c , steak inch thick , descent cut with fat no. Fillet round here!
Season heavy with smoked salt80% normal 20% both sides (no pepper it burns) .
Stick it on for 3 minutes do not touch then flip over other side 3 minutes, depending on size , & thickness & preference then in oven for few minutes & then rest 10minutes on plate that keeps all the juice!
Carve with the correct way each cut has different way with grain. Season once again with salt & now for the pepper.
With good quality beef well aged n seasoned n cooked well there is no need for any sauce to hide the flavour
You're right, Ryan, it didn't need sauce. I put some on the table but no one used it That made me happy because once again I knew I had pleased everyone. Thanks for the detailed instructions. A good night in the kitchen tonight.
My "rules" for good steak (they work for me at least)
Season at least an hour beforehand so the salt can tenderize and flavor the meat. This can be done a day in advance.
Preferably let come to room temperature (ha ha-always taste better but half the time I forget)
Don't fuss with it! Throw it on the cooking surface and let it cook! No flipping and poking!!
Use tongs instead of a fork
Let it rest (and remember the temp will go up a few degrees while resting so pull off the heat early-its easier to cook longer than to try and un-cook, and dry meat is sad)
Cut against the grain
Season with a sprinkle of sea salt and a pat of good butter and serve
I did a bunch of nice steaks on Father's day with this recipe-- inspired from the Four Hour Chef. Simply amazing, and pretty darn easy.
Cool. I just picked up some round eye steaks from Costco, since they were really cheap. How do you think that would work? I'm sure it won't match the previous filet mignon or rib eyes, but...
Originally Posted by AshSimmonds
I made the sauce with Kerrygold butter, garlic, pepper Sally and thyme. The steaks were on a bed of garlic, scallions and rosemary. I also used some Malbec red wine, but burned it when trying to reduce at the end. The steaks were great without the wine sauce. I had some leftover hollandaise sauce from the asparagus that was pretty good with the steaks too.
I'll try your new recipe next time. Although I'm curious about what I missed without the red sauce.
+1. I was going to post that same link. Kenji is a genius. Listen to him!!
Originally Posted by kitoi