Anonymous wrote:1. Buy a good quality steak. Whole Foods butcher counter is reliably good. I’ve also had decent luck with Trader Joe’s steaks (the “fresh” ones).
2. For the cut, I’d suggest a filet (if you don’t like fat on your meat), a NY strip (if you like a little bit of fat), or a ribeye (if you like fat). My favorite is a ribeye but it will need to be cooked a bit more so that the fat can properly melt. A thick but not too think one (3/4”-1”) is best if you’re serving one person. If you are getting a NY strip, make sure there is at least a 1/4 inch fat cap on the end, if a ribeye look for good marbling on the steak. If it’s in your budget, buy prime meat rather than choice.
2. Two options for salting - either salt 2-3 hours in advance, on both sides, or literally just before the steak hits the pan. Kosher salt is best. No pepper.
3. An hour before cooking, take it out of the fridge. We want it to come to room temp.
4. Pull out your heaviest cast iron pan (if you don’t have one, stainless steel will do) and preheat it over medium-high heat until the pan is smoking. This will take about 8-10 minutes. Add a layer of neutral oil (definitely no olive oil) and make sure it is shimmering/smoking before adding the steak.
4. Make sure the steak is dry. You may need to dab it with a paper towel, particularly if you salted in advance.
5. Put the steak in the pan and let it sit for a 3-4 minutes so it develops a crust.
6. Flip the steak and let it sit in the pan for another 2-3 minutes. About 1:30 into this, you can add butter and start basting the steak with the liquid if you want. You can also add unpeeled garlic cloves or thyme/rosemary with the butter if you’d like.
7. At this point I pull it, but you can throw it in the oven to cook a bit more if you prefer your meat more done. You can also use a meat thermometer to check the temperature at any time. I don’t always do this, but I tend to pull it between 120-125F.
8. Let the steak rest for 5-10 minutes. Not optional! And remember that the temperature will continue to rise after it is pulled off heat so it will end up a little more cooked anyway.
9. Slice and serve. Maldon salt is a good addition.
How long in the oven to get to medium and at what temperature?
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