|
STEAK
Recipes > By Meal > Dinner OR
Recipes > By Ingredient > Beef OR
Recipes > By Occasion > Dinner Party OR
Recipes > By Wine Pairing > Reds (Shiraz)
Steak is a
staple in our home. I don't mean to say that we enjoy it every
day, but when it comes down to it, a great steak dinner (which
is somewhat of a redundant term) beats any other meal
possibility every time.
There are a
number of steak cuts to choose from and as many ways to prepare
it as there are people who enjoy it. However, in our kitchen, we
like to keep it simple. Start with a good sirloin or tenderloin,
cut 1 1/2 - 2 inches thick, about 6-8 oz. per
portion. Ensure that the meat has been brought to room
temperature before cooking, to ensure dependable, even heating
throughout.
Rather than
using a store-bought marinade or rub, which can contain a lot of
sodium as well as numerous
non-essential or downright non-tasty ingredients, you can easily
prepare a dry rub at home with a few common items from your
pantry. I have played around with various flavors and have
developed what I believe is a pretty unbeatable rub for
perfectly seasoned, extremely flavorful steaks.
For the
recipe, go to
LAURIE'S DRY STEAK RUB.
No need to
marinate ahead of time. If you have a good cut of meat at room
temperature, you've already got the foundation for a delectable
dinner. Simply apply a generous amount of dry rub to each side
of the meat and get ready for the sizzle.
A cast-iron
skillet works best for maximum juiciness. Pre-heat the skillet
for 10 minutes in a 400oF oven and then transfer it
to the stove top over high heat. Add the steaks and sear for one
minute per side, and then transfer back into the oven to
finish cooking, flipping half way through the cooking time to
ensure even cooking. Cook for approximately 10 minutes total for rare, 15 for medium rare, and
for those of you who like to ruin your steak (well-done) about
20 minutes or so should do the job nicely.
Back To Top
Question
about this recipe?
info@stratfordscooking.com |
