Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, February 16, 2013

Steakhouse Steaks


So, it is Saturday evening and you'd love a steakhouse steak.  But - the long wait and expense of your favorite steakhouse keep you away except on special occasions.  What if I told you that you could have your steak at home?  At a fraction of the cost?  Would you make it?



Steakhouse Steaks

Ingredients:
  • 1 tablespoon cornstarch
  • 2 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons freshly ground black pepper
  • Four 8-ounce rib eye steaks (each about 1-inch thick)
  • Vegetable oil, for brushing


Directions:

In a small bowl, stir the cornstarch, salt and pepper to blend evenly.




Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat.


Arrange the steaks on a baking sheet and freeze for 30 minutes.


Preheat a cast iron grill pan (preferably ridged... which I don't have) over high heat for 4 to 5 minutes. Brush the pan with oil.




Cook the steaks until the bottom is crusty, about 5 minutes.



Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.


Use a thermometer to test for proper doneness.  Medium rare is 120F, but take them off about 105F.  They will continue to cook while they are resting.


Transfer the steaks to a platter or individual plates. Let stand 5 minutes.

Then serve!  Beautiful, crunchy coating with perfectly cooked interior.  Just like you'd get at a steakhouse - without the cost and hassle!












Zentmrs
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4 comments:

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  2. Susan, I never heard of the crust for the steak. That sounds like a great idea. It's almost time to be grilling outside, but I have a black cast iron skillet to use in the mean time.

    We're having a party at Tumbleweed Contessa. I'd love it if your would bring this steak over.
    http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-3/#

    Have a wonderful week,
    Linda

    ReplyDelete
  3. Looks delicious!! Pinned ;) Thanks for sharing!

    Have a terrific week :)
    Brenda
    ChattingOverChocolate.blogspot.com

    ReplyDelete
  4. {1 1/4 teaspoons freshly ground black pepper} Fresh pepper is important because ground pepper can be keep only 3 months.. for fragrance. But its also important to choose an aromatic pepper, its change a lot compare pepper from supermarket. Me I finally adopted Kampot pepper for its exotic fragrance.

    ReplyDelete