I was browsing for a steak recipe and found this easy one from Alton Brown. The only thing I changed was the seasoning. I’m not that confident with my cooking skill, so I opt for more flavorful seasoning (to help mask any wrong doing that I did to the steak). I wonder if this principle is also true for the way people dress. Don’t get me wrong, I’m one of those people who need to dress up to look good. But for some people they seem to need only minimal effort to look good (more power to them). All kidding aside, this is why I can’t just use salt and pepper at this time. Hopefully, as my skills improve I can finally use only salt and pepper (don’t wait for it though).
Ingredients:
- Rib eye steak (room temperature)
- Sweet Mesquite Seasoning
- Oil
Tool:
Directions:
- Place cast-iron skillet in the oven and heat the oven to 500 F.
- When the oven reaches temperature, remove the skillet and place on the stove over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with the mesquite seasoning generously.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 5 minutes.
- Slice and serve with vegetables. (I serve mine with the mashed faux-tato and sautéed green beans)
Tips:
- If you know you’re going to make steak, take your steak out of the fridge ahead of time (thicker steak takes longer to reach room temperature)
- It is better to undercook the steak and put it back in the oven again than to over cook the steak.
- I actually put my steak back in the oven for a little longer after I cut it up. (careful not to overcook it)