the perfect steak
So eating a steak is a treat for me as I don't eat them often. When I do get in the mood, I want it to be perfect. It's taken me some time to look for the perfect way to cook it and as you know if you have been following me from the beginning, I don't do grills. For me, the following recipes is as perfect a way to cook a juicy ribeye as you can get. Again, it is all a personal preference, but to me, this rivals any steakhouse that I have been too!
First and foremost, if you are indulging in an amazing dinner, get the perfect steak. Look for amazing marbling and a good cut from a butcher. While I do love a good filet, nothing beats the fat and flavor of a good ribeye. So that's what I got this time.
Second, let you meat get to room temperature. This will ensure even cooking.
Third, make sure that your meat is dry - pat it with a paper towel to remove any excess liquid from the fridge.
Lastly, make sure to season it well. For me, I think simple kosher salt and freshly ground pepper is all you need. I don't like masking the flavor of the actual meat. Salt and pepper just helps to enhance it's natural flavor.
That's pretty much the basics that you need to prepare to cook the perfect steak.
Now to technique. Again, there are tons of them online but this is what works best for me. Use a cast iron pan. It heats up the most evenly and retains heat perfectly. Get your pan nice and hot. Sometimes this can take as much as 3 minutes or so on a gas stove and probably even more time on an electric stove. The next very important thing - when you first put the steak on the pan, press down to ensure that the steak touches the pan evenly. Then (very important), don't touch it! Don't move it around, don't peek at the bottom, just leave it alone for a few minutes. You really want to get a good sear on it before flipping it over.
For an extra flavor bomb, once you flip the steak, lower the heat to medium low and add butter, garlic cloves and fresh thyme if you have it. Wear an oven mitt and tilt down the pan so that once the butter melts, it pools so that you can spoon the butter over the steak to baste it. This should happen about 10 minutes before your ideal doneness and that should help to finish off the steak until the ideal temperature has been reached.
Let's talk about temperatures. You should really have a food thermometer. Good quality steaks are not cheap and the last thing that you want to do is over or undercook it. Here are the temperatures for reference:
Medium rare (warm red center) – 135 degrees
Medium (warm pink center) – 145 degrees
Medium well (slightly pink center) – 150 degrees
Well (little or no pink) – 160 degrees
Look at that sear! I already ate it but my mouth is watering again! I like keeping the steak the star of the show so my sides are usually simple but can still be delicious. One of my favorite vegetables to serve with a good steak is carrots. A friend of mine had told me about a steakhouse in Texas that serves an unbelievable carrot soufflé and I pinned the recipe but haven't gotten around to making it yet. That will change soon, I promise. For last night's dinner, I simply air roasted some carrots and it was absolutely perfect! Here is what I did:
Air Fried Carmelized Carrots
6 large carrots, peeled and scrubbed well
1 tsp soy sauce, low sodium
1 tsp honey
freshly ground pepper, to taste
flaky sea salt, to garnish and optional
chives, to garnish and optional
Preheat the Air Fryer at 400F for 5 minutes.
Cut carrots in half and then down the middle so that they are all about the same size so that they cook evenly. In a mixing bowl, spray or drizzle the carrots with avocado spray (or any vegetable oil) and sprinkle with freshly ground pepper.
Once pre-heated, put the carrots in the Air Fryer basket and cook at 400F for 8 minutes, shaking the basket halfway.
Take the carrots and put back in the mixing bowl and add the honey and soy sauce. Toss and cook one last time for an additional 4 minutes in the air fryer to caramelize.
Depending on the soy sauce you used, you may need to sprinkle a bit with the sea salt. Serve warm!
So good! All that's left to do is pour yourself a nice large glass of red wine. You deserve it.
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