Can’t do business on an empty stomach. So let’s make a steak.
Dan’s perfect steak: (this is a slight variation of the Alton Brown method)
– Preheat oven to 500.
– Season steak w/ Kosher salt, ground pepper, and then spread a layer of Safflower oil on each side. (Dan note: I’m not big on marinades or other flavor enhancers – IMHO, salt and pepper is all a steak really needs.)
– Heat a cast iron pan as hot as you can get it. We’re going to sear the steak in it. I use the grill, to cut down on “smoke in the house”. I lay the pan on my grill, start it up, close the lid, and get it to about 500-600.
– Sear the steak 2 min on each side in the pan on the grill (Alton says 30 seconds, but I find that’s not long enough.)
– After searing both sides, move the pan to the oven (be careful – the pan is mad hot). Cook 2 min each side.
– Take out. Let rest for about 5 min.
– Enjoy the best steak you ever cooked.
The method and times above yields a medium rare to medium steak. Adjust times slightly for desired doneness. The great part about this method is you can’t screw it up – it works every time. You can use the stove exclusively and sear it on the burner, but be prepared for a lot of smoke (even with a high heat oil like safflower oil). Better to use a grill if you have one for the searing step.
I went out and bought a cast-iron pan just to cook steaks like this. Worth every penny (and will last forever.)