What I’m Eating: STEAK!

My son swears to God he could be a vegetarian. When we watch Survivor and they eat rice for 500 days he’s all “I could do that! I don’t even like meat!” This is despite the fact that he eats chicken, beef jerky, pot stickers, sushi, tacos, ham & cheese, salami, and a plethora of other meat-related items. 

And that’s not the only reason.

If you ask him what he wants for dinner his response is always the same. Steak.

He wants steak.

And really- I think most of us would like steak for dinner. But let’s be real. A steak diner involves a restaurant and about $50. This is not reasonable as an “everyday” expense.

Luckily, in this house we know how to do restaurant-style steak for every day. Not ACTUALLY everyday- but like, restaurant-style without the tipping, and the bread, and the waiting for a table, and the $50.

But make not mistake. THIS IS RESTAURANT QUALITY STEAK.  I have no doubt that my mother has put herself on a plane and flown halfway across the country just because of this steak. Also to see the grandkids. But if the grandkids smell like steak than she probably considers that a bonus.

Restaurant-style steak is restaurant-style steak because of how you cook it. It starts on the stove, and ends in the oven. Both for very short periods of time. This method works so well that even in the summer when the grill is going, the steak may end up in restaurant-style status.

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Here are the tips.

You need a cast iron skillet.  Don’t even step to me with your copper pan. I have a copper pan too. And if I wanted to make restaurant-style salmon I would start with a copper pan. If you don’t have a cast iron skillet-go get one and then come back here.

You need to season it. Don’t just go sprinkling some salt and pepper on it while it sits in the pan. We let that thing bathe for 3 to 24 hours before making it. Pro Tip: garlic, soy sauce, honey, olive oil, and Italian dressing.

You need high high heat (hence the reason for the cast iron). You want to get a nice browning on the outside  without sucking all the life force out of the inside. High heat in the skillet, and high heat in the oven.

You need to pull the steak out of the fridge at least 30-40 minutes prior. First to take the chill off and the other to salt it.

You need butter. Lots and lots and lots of butter. What?  I can assure you they are not skimping on the butter at  Texas Roadhouse. So add butter and then when you’re like “I cannot possibly need more butter!” Add more butter.

With that in mind, you’re ready to cook.

• Preheat the oven to 400 degrees
• Preheat olive oil in the skillet on medium high
• Put the steaks on the skillet. Add pepper and butter to the top. Sear for 1-2 minutes. Flip and repeat
• Get your super powered oven mit-the one you can also use to weld metal- and put that simmering buttery meat into the oven.
• Let it cook for 6-10 minutes. You have to check it. And don’t over cook it.
• Take it out. Give it a coat of pan drippings. Let it rest.

In other reasons this is better than a restaurant——

These hooligans of ours actually eat it. No chicken tenders and fries. No cereal. No quesadillas.

It’s just demands for “more steak!” “more steak!” from the kid’s section. 

~This Girl Here

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