Servs: 2 Prep: Cook:
I stole this from a former Ruth Chris' Chef that craved the flavor at home... You're going to need a cast iron skillet for this one though, the high heat will burn the Teflon off non-stick pans. If you have it, a cast iron skillet with raised grease ridges would be perfect.
- add 1.5 tsp Coarse Salt
- add 1 tsp Coarse Fresh Ground Pepper
- add Lean Beef Steak no less than 1in. thick
- First, take your meat out of the fridge and unwrap it, so that it can approach room temperature before cooking. A 42 degree steak, especially a thick cut or bone in type will not cook evenly - you want the piece to be 65-75 degrees before cooking.
- Preheat your oven to it's highest setting, probably 500 or 525 degrees, and place your cast iron skillet (large enough to comfortably contain your intended steak or steaks). You want the skillet to be VERY hot, so let it sit in there for a bit.
- Next, take your steak and gently pat it dry on both sides with a clean paper towel before rubbing your salt and pepper mixture onto the surfaces of the steak.
- Then, CAREFULLY take the skillet out of the oven and put it over a gas burner on high heat.
- Throw in your steak, cooking 1.5 minutes per inch thickness per side without moving the steak at all in the pan - no checking! Trust the recipe!
- After making the sear, put the pan with the steaks back into the oven at 500 degrees for 3-5 minutes (depending on thickness - 3 minutes for a 1in. steak, 5 minutes for a 2 in. steak). The steak will seem a little underdone, but it will continue to cook during it's important 10 minute rest, so don't keep cooking it or you'll ruin it!
- Remove the skillet from the oven and remove the steak from the pan immediately, onto a cutting board or into a serving platter for at least 10 minutes to let the steak finish cooking and get nice and juicy.