- 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
- 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.
- 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.
- 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.
- Remove the skillet and place on the range over high heat for 5 minutes.
- Coat the steak lightly with high smoke point (avocado) oil.
- Immediately place the steak in the middle of the hot, dry skillet.
- Cook 90 seconds without moving.
- Turn with tongs and cook another 90 seconds
- Put the pan straight into the oven for 3 minutes.
- 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.
- 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.
- Serve whole or slice thin and fan onto plate.
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
- 1 teaspoon oregano
- 2 teaspoons parsley
- 1 teaspoon thyme
- 1 teaspoon chives
- Sauté shallots and garlic but add 1 tablespoon of butter if necessary
- Add red wine mustard and fresh herbs
- Melt unsalted butter in the same skillet over low heat; add diced shallots and garlic.
- Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute.
- Stir in the deli mustard.
- Increase the heat to medium-high.
- Whisk in beef stock or wine and Worcestershire sauce, continuing to scrape up browned bits from the pan.
- Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium.
- Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes.
- Stir in the fresh herbs (parsley, chives, thyme, and oregano).
- Spoon the herb sauce over steaks; serve immediately.
Ingredients (for 4 steaks)
- ⅓ cup soy sauce
- ½ cup
olive oilavocado 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)
- 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.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
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
- ½ cup
olive oilavocado 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
- Blend ingredients in a blender
- Bag meat, add marinade, remove excess air and refrigerate for 3 days. Turn 2 times daily.
- Cook on a blazing hot grill.