Susan Maria Leach
Steak is hard to cook unless you give it some thought and then do it the same way every time. Its common to hear 'Restaurant Steak is so much better!', because it usually is.
There are two things that come into play here.
1. Cooking technique - restaurant meat is juicy and tender because they sear it on super high temps to seal in juices, but never overcook it, plus they let it rest.
2. Serving technique - in a restaurant, the most expensive cut of beef, the Porterhouse, is carved for two with fanned out slices of meat on the platter and a lovely sauce or condiment, both making for a perfect Bariatric bite. Many post ops who say they cannot eat meat are able to do so once they follow this way of cooking and serving a steak.
- 6 ounces of Sirloin or Filet Mignon, per person - sirloin is usually cut 1 1/2 inches thick, filets 2 inches
- Olive oil
- Sea salt and freshly ground black pepper
- OR Montreal Steak Seasoning
- The secret is to get a nice crust on the outside with direct heat (meaning the steak is touching the heat) and finish in the oven with indirect heat.
- Bring the steaks to room temperature, I set the package on the countertop for 30 minutes before cooking. If your steak is cold in the middle it will stay raw in the center.
- Preheat oven to 400 F.
- Heat an ovenproof frying pan or skillet using high heat on the stovetop until the pan smokes slightly.
- Dry steaks with a paper towel, rub with olive oil and season with sea salt and freshly ground pepper. I also love a blend called Montreal Steak Seasoning and often use it in place of salt and pepper.
- Place the steak on the hot pan and sear the steaks for 2 minutes, UNDISTURBED, until nicely brown with a good crust. Turn it over using TONGS as you don't want to pierce the meat and let the juices run out, until a nice forms on this side. Do not move them around (that would be undisturbed)
- Then, flip the steak again with the tongs and pop the whole skillet into the oven and set the timer for 8 minutes.
- For a 1 1/2 inch sirloin or 2 inch thick filet Mignon at MEDIUM RARE, 8 minutes in the oven finishes them perfectly.
- Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving as the juices will reabsorb into the meat.
- Use the roasting and resting time to make a salad or sear some baby spinach with olive oil and garlic.
- I serve steak in my house by putting the meat, after it has rested, on a cutting board and using a sharp kitchen knife I slice the steak across the grain into VERY THIN slices.