I’m a pretty decent cook. At least that’s what my family and friends tell me, but there’s two things I struggle with…baking and cooking the perfect steak! I understand the whole baking thing….pretty sure that’s what French bakeries are for, but the steak thing really drives me crazy. I mean…I spend all this money on investing in the best beef, but somehow…I manage to overcook it.
I don’t seem to have the same problem when I’m grilling, but sometimes I don’t feel like doing all the prep work to get the grill ready, especially when it’s in the low 30’s. I know…I’m a baby, but being from Los Angeles…grilling is sort of an outside hang-out thing to do. It’s definitely not something you do in a down coat!
I spent some time with Carnivore Market owners, SJ Botha and his wife Virginia a few days ago and I was lamenting my steak situation. I figured since I was at a butcher shop, perhaps SJ could give me his method for cooking the perfect steak. You might be surprised to learn that this butcher does not necessarily agree with all the standard steak cooking advice.
According to SJ Botha of Carnivore Market, here’s how you cook the perfect steak. He recommended a New York strip. My favorite steak is a Rib-eye, but SJ says it’s too fatty for indoor cooking. You need good marbling, but be careful about too much if you’re indoors.
Begin with New York Strip Steak (preferably one that has been raised with hormones, antibiotics and steroids). The steak should be cut 1 – 1 1/4 inches thick.
Bring the steak to room temperature and dry it off with paper towels. You want a good sear on your steak and it won’t happen if the steak is wet.
Brush a small amount of olive oil on both sides of steak,
Season with a rub or just freshly ground pepper. DO NOT USE SALT! Salt pulls moisture out of the steak, which is the exact thing you are trying to avoid.
Heat a dry cast iron skillet or grill pan and get it very, very hot! (Never put a steak in a non-heated pan.) You want to sear this meat.
When the skillet is sizzling add the meat and let it cook untouched for about 3 minutes. (You only want to turn it once. )
Flip the steak and cook it until moisture begins to come out of the steak. SJ says, “Watch for the moisture and remove from pan. If you leave the steak in the pan, it will continue cooking even if you’ve turned off the heat.”
Total time for a steak that is 1 – 1/14 inches thick should be about 6-7 minutes for medium rare.
I asked how long I should let a steak rest and received a very surprising answer. “Eat it as quickly as possible. When you let it rest, the moisture ends up in the pan. I say get it on the plate and eat it.”
I followed these directions to the letter and as you can see…my steak turned out perfectly! This may be the BEST lunch I’ve prepared in a very long time.
I sat down with the latest issue of Southern Living Magazine and enjoyed every single bite of my perfectly cooked steak…oh…and Sassy enjoyed a couple of bites, too!
Want to know where I got my steak plates? I found them on Napa Style. I love that store for all things unique for my home and kitchen. Yep…I’m finding joy in simpler things.
Try this and let me know how it works for you.
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