Best Recipes

Foolproof Steak Every Time

From America's Test Kitchen which is part of my favorite Cook's Illustrated, comes my go-to steak recipe...every time.

• Adjust oven rack to middle position and heat oven to 275 degrees. 
• Pat steak dry with paper towels.
• Season entire surface of steak liberally with kosher salt. 
• Let steak sit for 30-60 minutes to come to room temperature. 
• Pat steak dry again with paper towels. 
• Place steak on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
• Heat oil in 12-inch heavy-bottomed skillet over medium high heat until oil is shimmering.
• Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.)
• Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes.
• Transfer steaks to wire rack or cutting board.
• Let steaks rest for 10 minutes to allow juices to reabsorb. 
• Serve.

I prefer my steak rare....really rare.  I usually sear it quickly on both sides approximately 2-3 minutes depending on the thickness of the cut.  My husband likes his a little more done, so I pull his when the internal temperature is 122 degrees. 

Serve it with a nice baked potato and sauteed mushrooms.  Yes, I know, there's not a lot of color on the plate, but I don't care.  Believe me...most Friday nights, this is what we're having!