Saturday, February 28, 2009
Maybe 2 months ago I was watching a TV show about steaks, not necessarily expecting to learn anything new from it, but just enjoying a nice host trying to entertain the viewers. As the show went on, she started talking about some beef sirloin and I was just amazed by how fast and easy that looked and I thought it's a "must try" recipe for Jeff. And sure enough, He loved and still does every time I make it. One day he even said he is craving one of my steaks. That sure felt good !
-2 pieces of good quality lean beef
-2 Tbsp olive oil
-2 Tbsp butter
-a cast iron skillet
-10-12 min on the stove top
-10-12 mins in the oven at 400 F.
-Preheat the oven to 400 F
-Put your cast iron skillet on the stove and heat thoroughly on high for 5 to 7 min(the skillet needs to be very hot)
-Pat dry your steaks.....choose 2 pieces of 8 to 10 oz each.
-then lightly coat with the olive oil, using your hands and toss them in a mixture of salt and pepper to coat completely.
-at this point you may grab the kitchen tongs to handle the steaks with
-now the skillet being hot, add the steaks and cook for 2 mins on each side
-when the time is over, your oven shoulod be ready
-if using butter, add one Tbsp on each piece of steak and transfer to the oven
-cook for 10 to 12 mins for a medium-well finish.............or more/less depending on your taste.
-when done, remove from the skillet to a plate, cover with aluminum foil and let rest for 10 mins
-to your cast iron skillet add 2 tbsp of flour, 3 Tbsp heavy cream and whisk until a smooth sauce forms. Now that's your buttery peppercorn sauce. Delicious and EASY !
-This recipe goes well with Onion Rings or Sauteed Mushrooms. Or a Loaded Baked Potato....
*do not use other type of salt than kosher or fleur de sel because this type or salt has the property of drawing out the juices from the steak; besides, bigger flakes of salt are more likely to fall off the steak whereas file salt will stick to the meaat therefore resulting a saltier steak.Same goes for the crushed pepper.
*do not skip the 10 min rest at the end. Its important ! And do not worry, the steak will still be hot as the aluminum foil insulates well.
*don't replace the skillet. Cast iron that is well cured/seasoned works perfect.
*yes, the meat will smoke, but it wont set the house on fire.
Posted by Cat at 10:14 PM