Tuesday, January 31, 2012

The Perfect Steakhouse Steak

Happy Tuesday!


My theory when it comes to food is that moderation is key, especially with red meat.  I have always cooked my steaks a certain way but never this way until I saw it on "The Chew"...then tried it.  Perfection!  It's all about a cast iron skillet, an oven and a great cut of meat (and some other delish additions).  They used a large porterhouse that was at room temperature (to be shared by four people).  (The better cut of meat, the less you need to satiate).  It had nice marbling and rim of fat.




  • Preferred cut of meat.  In this instance, a porterhouse.
  • One thick slab of bacon
  • Salt
  • Pepper
  • A whole head of garlic, halved
  • 1/2-1 stick butter
  • Fresh or dried oregano




1. First, preheat the oven to 400-450 degrees (depending on cut of meat).  
2. Next, put the large slab of bacon in the cold cast iron skillet and turn it on the highest setting (turn that fan on!).  
3. Next, salt an pepper both sides of the meat, generously. 
4. Once the fat has started to come out of the bacon (rendering) and the pan is screaming hot, you carefully add the cut of meat and do not disturb it for at least 3-7, so it can sear.  Check after 3 minutes and leave it on until it is dark and almost charred, but not burnt.  Flip it over and continue cooking on the other side.  
5. In the meantime, slice the entire head of garlic in half horizontally and add to the skillet, along with two tablespoons of butter and a few sprigs of fresh oregano or a couple teaspoons of dried.
6. Once the butter has melted, take the skillet off the heat, tip the pan and spoon the bacon drippings and butter onto the steak a few times.
7. Put in the preheated oven until you have your desired temp. (125 degrees rare-160 degrees well done). Remember once you let meat sit, it will raise in temp by 5-20 degrees.
8. LET IT REST. Cover with foil for at least 10-15 minutes so the juices can redistribute.
9. You can take it one more step if you would like.  Once it has rested, cut it into 4 portions and then add thin slits into the top of each cut.  Put it back in the skillet. Mix the remaining butter with the garlic from the pan (squeeze out of the skins) and slather the meat.  Throw it under the broiler until the butter melts.  YUM!!!


Enjoy!


Make It Delish!


~Sam


Check us out at: Samantha Stone Catering

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