BEST STEAK
In the realm of gastronomic delights, few experiences rival the sheer indulgence of savoring the perfect steak. Elevating the art of grilling to a symphony of flavors, the quest for the best steak is an odyssey that spans expertise, quality, and an unwavering commitment to culinary perfection.
Imagine a moment of anticipation as a beautifully marbled cut is expertly seasoned, seared to perfection, and delivered to your plate with an aroma that instantly captivates. The best steak is not merely a dish; it’s a celebration of craftsmanship and a dedication to the finer details. Each tender slice is a testament to the meticulous selection of prime cuts, the precision of cooking techniques, and the marriage of premium beef with the finest seasonings.
INGREDIENTS
- 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
- 1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
- 1 1/2 tsp sea salt
- 1 tsp black pepper freshly ground
- 2 Tbsp unsalted butter
- 2 cloves garlic peeled and quartered
- 1 sprig of fresh rosemary
DIRECTIONS
- Remove your steaks from the fridge and allow them to come to room temp before cooking (30 min for thin steaks about an hour for thick steaks)
- Use a good heavy pan… preferably a Cast Iron skillet or ST grill
- Oil your pan well AFTER it is heated! (med-high heat)
- Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them in your local grocery stores.
- Once you place your steak in the pan DO NOT touch/turn them for at least 3-4 minutes until a nice sear is formed.
- When you flip the steaks over allow them to cook 3-4 minutes on the other side.
- If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a med to med good steak.
