Saturday, January 15, 2011

The Best Steaks Ever!

Lately, Dev and I have been making and effort to cut down on the amount of beef we're eating. So once in a while, for a special occasion, we will go for a steak - I will spend a little more and buy the steaks at Whole Foods - go for the DRY AGED!  For Dev: New York, For me: tenderloin.  :-)

I have cooked our steaks this way a few times now and they've come out great... consistently.   Note: this works best with thick-cut steaks, at least 1.5" thick for the NY and 2+ for the tenderloin. **UPDATE. Highly recommend this technique w/ Dry aged steaks only. We tried regular steaks, and for some reason, the end result wasn't as good - tougher/drier texture. MEH.

Preheat oven to 500F
(I usually cook the steaks after baking a potato gratin, so the oven has been on for a good 1.5+ hours!)

Yamadan Steaks
2 steaks, thick cut
(New York 1.5+" thick, Tenderloin, 2+" thick)
Montreal Steak Seasoning
2 pats of unsalted butter

Preheat a heavy cast iron skillet on medium-high - high heat for 20 minutes.
Take steaks out of the fridge and let rest 10 min.  Pat steaks with paper towels - you want them to be dry. Salt the steaks a few minutes just before searing.
Sear steaks in the heated pan for 2 min. (no more) then, put the cast iron pan directly in the oven for 3 min. Flip steaks, top with a pat of butter and cook an additional 4 min. (Cooking time depends upon how thick your steaks are and how well you want your steaks. Dev likes medium rare-plus and I like medium rare.)
Take steaks out of the oven and let the rest on a rack and cover with foil for 5 min.
If you like, spoon the pan drippings of butter onto the steaks!

Pair with a good wine and ENJOY!!!

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