a guest May 22nd, 2019 75 Never
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- Beef's Good Good Beef
- - Baking sheet
- - Aluminum foil
- - Oven-safe wire rack
- - Uncoated pan
- - Microplane
- - 1x plastic/HDPE cutting board per steak
- get u:
- - Steak -- I did this with ribeye, steaks should be 1" thick or greater
- - Vegetable Oil
- - Kosher salt
- - Black Pepper
- - Good quality butter
- - Rosemary
- - Garlic
- - Salt the steaks with about half the salt you'd normally use, and let set at room temp for ~40 minutes
- - Preheat oven to 225F
- - Place steak(s) on a wire rack over a foil-covered baking sheet and cook in oven until an internal temp of ~105F*
- - While the steaks are cooking, get as many cutting boards as you have steaks
- - To each cutting board, use a microplane to grate half a clove of garlic and smear it on the center of the board
- - Add salt, rosemary, and black pepper to the board, and mull it around until well incorporated and the rosemary is bruised
- - Add a few thin pats of butter on top
- - Just before you remove the steaks from the oven, add a tablespoon of vegetable oil to a cast iron (or similarly uncoated) pan and get it about as hot as you can manage
- - Sear all sides of the steak, flipping as often as needed to get good crust coverage
- - Remove steaks from heat and place on top of the seasoned cutting boards. Turn the oven off.
- - Wait 3-5 minutes (at least until the butter is melted). Put your serving plates into the oven.
- - Quickly cut the steaks lengthwise, then into half-inch slices. Mix pieces thoroughly on the cutting board.
- - Wait another 3-5 minutes. Remove warmed plates from oven and place on other plates or chargers. Plate steak and cover with remaining juices/seasonings (if any) from the cutting board
- * I find that with the resting and a thorough sear, this produces a rare to medium-rare steak. Adjust to taste.
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