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Anonymous
Best Steak
2015-12-22 00:06:37 Post No. 7191212
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Best Steak
Anonymous
2015-12-22 00:06:37
Post No. 7191212
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Rate my steak recipe, /ck/:
>Prep time: 1 week
>Cook time: 30 min
>Difficulty: Adv
>Supplies
>-Cast iron pan, well-seasoned
>-Digital ext probe thermometer
>-Tongs
>Ingredients
>-1.5-2" thick ribeye or NY Strip steak, prime or well-marbled choice
>-Canola oil
>-Black peppercorns, cracked
>-Kosher salt
>1. Dry Aging - store steak in refrig on paper towels uncovered 3-6 days. Flip + replace towels daily. Expect steak to shrink and red color to darken.
>2. Remove steak from fridge, allow to sit uncovered at room temp for 3 hours.
>3. Heat cast iron skillet on medium heat for 10 minutes. Heat oven to 250 degrees.
>4. Rub steak lightly with canola oil, season both sides heavily with cracked pepper and salt
>5. Turn skillet heat up to high for 1 minute or until just begins smoking.
>6. On high, sear steak 60 sec/side, remove from pan and insert probe thermometer. Set alarm to 116 degrees for medium rare, 112 degrees for rare.
>7. Place steak with probe inside directly on middle rack of oven, with a sheet of tin foil on bottom rack to catch drippings.
>8. When temperature alarm sounds remove steak from oven. Rest uncovered on a wood cutting board 15 minutes or until temp has peaked and fallen to 115. A medium rare steak removed at 116 will peak at 125-30, rare 120-125.
**Optional Mushroom Sauce**
>Ingredients:
>-1 c white button mushrooms
>-1/2 c dry red wine
>-1/2 c homemade beef stock, not broth
>1. After searing steak, remove pan from heat 2-3 min, return to low heat 1 min.
>2. Add wine and deglaze pan 2-3 min on med scraping browned bits, stirring constantly.
>3. Add stock and mushrooms, simmer low, stirring occasionally, 20-30 min or until sauce is reduced to a dark brown syrup that coats back of a spoon.
>4. Serve on/with rested steak.
