Pan Seared Steak

Ingredients

• 1 boneless rib eye steak, 1½” thick (bone can reduce contact with the pan and, therefore, reduce the amount of caramelization on the outside of the meat)
• Avocado or Canola oil (high smoke point), to coat
• Kosher salt and ground black pepper

Directions

1. Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
2. Sprinkle both sides with a generous pinch of salt. Grind on black pepper. Add Montreal Steak Seasoning.  Let this sit on the steak for a good 15 minutes before cooking so it has time to absorb into the meat.
3. Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500° for 10 minutes after pre-heat is done.
4. Remove the skillet and place on the range over high heat for 5 minutes.
5. Coat the steak lightly with high smoke point (avocado) oil.
6. Immediately place the steak in the middle of the hot, dry skillet.
7. Cook 90 seconds without moving.
8. Turn with tongs and cook another 90 seconds
9. Put the pan straight into the oven for 3 minutes.
10. Flip the steak and cook for another 3 minutes. This time is for medium steak.
    • For medium meat, 125° to 130° is ideal: Steak will continue cooking after being removed from heat.
11. Remove the steak from the skillet and put it on the inverted bottom of a ‘Grammie oatmeal’ bowl placed on a bigger bowl and cover loosely with foil and rest for 2-5 minutes.
12. Serve whole or slice thin and fan onto plate.

Note:

This can generate a good deal of smoke so watch out for smoke alarms.

This technique can also be used on a BBQ grill with hamburger !

Optional: Steak Sauce

The steak is out of the pan, and the drippings in that pan are so good you’d lick it clean if it wasn’t 500°. But don’t discard the drippings—turn them into a delicious sauce.

Throw in to the pan:

• ½ cup shallots diced
• 2+ cloves garlic.
• 1 cup red wine or beef stock
• 1-2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons heavy cream
• ½ cup fresh chopped herbs
  • basil
  • ​1 teaspoon oregano
  • cilantro
  • 2 teaspoons parsley
  • 1 teaspoon thyme
  • 1 teaspoon chives
  • etc.

Directions

1. Sauté shallots and garlic but add 1 tablespoon of butter if necessary
2. Add red wine mustard and fresh herbs
3. Reduce

Alternate Directions

1. Melt unsalted butter in the same skillet over low heat; add diced shallots and garlic.
2. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute.
3. Stir in the deli mustard.
4. Increase the heat to medium-high.
5. Whisk in beef stock or wine and Worcestershire sauce, continuing to scrape up browned bits from the pan.
6. Bring to a boil and cook until slightly reduced, about 5 minutes.
7. Reduce the heat to medium.
8. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes.
9. Stir in the fresh herbs (parsley, chives, thyme, and oregano).
10. Spoon the herb sauce over steaks; serve immediately.

Steak Marinade

Ingredients (for 4 steaks)

• ⅓ cup soy sauce
• ½ cup olive oil avocado oil (high smoke point)
• ⅓ cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 1½ tablespoons garlic powder (or minced garlic)
• 3 tablespoons dried basil
• 1½ tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• ¼ teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed or just throw it into a Ziploc bag & mix.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Mushroom Addition

When it is time to cook take the steaks out of the bag and then throw in 8 ounces of sliced mushrooms in the steak bag until they are well coated. Then drop all of that into a pan. Cook the mushrooms until most of the liquid is cooked out on medium high heat.

Kensington Club Marinade

Ingredients

• ½ cup olive oil avocado oil
• ¼ cup soy sauce
• ½ cup Worcestershire
•  ⅓ cup brown sugar
• ½ tsp red pepper
• 4 fresh garlic segments
• dash salt
• 1 cup pineapple juice
• ½ cup red wine vinegar
• 1 cup cream sherry

Directions

1. Blend ingredients in a blender
2. Bag meat, add marinade, remove excess air and refrigerate for 3 days. Turn 2 times daily.
3. Cook on a blazing hot grill.

References:  Alton Brown – Allrecipes – Steak Marinade