How to Cook a Steak

Probably one of the biggest changes in my cooking recently has been how I cook thicker steaks. As much a fan as I am of big red wines, they are often best paired with a perfectly-cooked filet. Seared on the outside, warm and rare on the inside, it’s an elusive ideal.

Past Attempts

I had tried searing the steaks, and bringing them immediately to table. This resulted in a steak that was outwardly attractive, however, cold on the inside and not particularly flavorful.
I subsequently started experimenting with putting the seared steak into the oven at a low temperature. This approach seemed to make the steak appear as if it was steamed, reheated, or leftover.

A New Way

Recently, my boss at Strategic Domain, Rick Robinson, gave me a suggestion that has worked absolute magic, and completely revolutionized my approach to cooking meat.
Featured prominently in my earlier post on cooking shoulder lamb chops, the approach makes similar use of a warm oven and hot skillet, however, it’s the order of their use, and the timing, that makes all of the difference between a memorable dining experience, and just another uninteresting steak.

How It’s Done

1. Preheat the oven to 250 degrees
2. Take your steak, washed, and patted dry, and place it in a baking dish. Put a small amount of salt and pepper, and brush with extra virgin olive oil. Leave in the oven for 20 minutes
3. After 15 minutes, with 5 minutes left to go, heat up your heavy cast skillet (or barbecue grill)
4. Once it’s nice and hot, and after the 20 minutes are complete, place the steaks on the skillet
5. Sear them properly for just 3-4 minutes a side, and then serve immediately

Basta! Tutto fatto

This extremely simple technique yields a perfectly-cooked steak that has that sought-after seared crust on the outside, inside is pink, supple and tender, and yet is completely warmed through. Sheer magic.
Serve with your favorite big Cab, Zinfandel, Brunello, Amarone, or Barolo, and enjoy!
Try this, and let me know your success. Buon Appetito!

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