Quote:
Originally Posted by mojo65
Please share the method ....Thanks!
|
Its actually very easy. This method works best with NY strips and ribeyes, preferably about 1.5 inches thick. Take the steak and let it sit out for about an hour so it gets room temp. Then rub a little extra virgin oliva oil on each side along with any seasoning that you'd like. I use Montreal Steak Seasoning. Be sure there is a thin coat of oil on the whole surface of both sides of the steak.
Turn your oven on 500 degrees, put the rack on the 2nd lowest setting and put the skillet in the oven. Let the oven pre-heat for 15 minutes WITH the skillet inside of it. While it's preheating, turn your biggest stove top burner on high and preheat that. After 15 minutes, remove the skillet from the stove CAREFULLY (it will be very hot, use two oven mitts) and immediately place it on the stove top burner. Immediately put the steak onto the skillet. Sear one side for 35 seconds, flip it, sear the other side for 35 seconds. Immediately take the skillet and put it back in the 500 degree oven for 2 minutes. After 2 minutes, open the oven and flip the steak without removing the skillet using tongs (do not puncture the steak!). Let it cook for another 2 - 2.5 minutes and remove the skillet. Using tongs, place the steak on a piece of tinfoil. Loosely wrap the tinfoil around the steak making a little pouch and let it sit for 2-4 minutes. At that point, pick the steak up with tongs, put it on a plate, pour the juice from the foil back onto it and enjoy! You've just cooked a perfect medium rare steak in roughly 5 minutes.
I suggest using dry aged choice ribeyes or strips at least. If you can get prime steaks, it will be that much better. If you use a basic select cut, you may run the risk of over cooking or drying it out.