Steak Seared to Perfection

The other day we were channel surfing and stopped on The show “America’s Test Kitchen“. I had not only never seen it before, but had never heard of it either. I only watched that one show, though I will most definitely be watching a lot more in the future, but I found it very informative. The show we just happened to catch was about searing the perfect steak. It showed how you could make a steak at home just like they do in the expensive steakhouses like Morton’s or Ruth Chris. We love steak so we thought we would give it a try. They were absolutely right. The steak was seared to perfection.

For once, I actually followed their instructions to the “T”, and they actually worked just like they said they would too. This is the part that is the most remarkable to me. Usually when I follow instructions to the “T”, things don’t come out as I expect or hope them to. This time, however, I was very pleasantly surprised.

Start by putting a cast iron skillet a very hot oven set at 500* F or about 260*C and keep the skillet in the oven for 30 minutes. The key is to start with a VERY HOT skillet.

While the skillet is heating in the oven, season the steak with salt and pepper and let it rest .

Pat the steak dry with a paper towel.

Once you remove the skillet, put in about 1-2 TBSP of oil then add your seasoned meat and sear for 9 minutes, flipping it every 2 minutes. Use a timer. Timing is everything for this one. For the first few minutes, the heat is high, then reduce the heat to a medium heat for the last few minutes to ensure the meat cooks perfectly without getting to much of a crust.

The result you are looking for is a nice thick crust without having it too thick. Medium rare is ALWAYS the perfect way to eat a good juicy steak for me, which means you want the internal temperature to be about 120* F or about 70* C.

While the steak is cooking, make a garlic butter with garlic, chopped chives and parsley to top your steak once it is done cooking.

When the steak is done, remove it from the heat and top it with the garlic butter. Then add a loose tent of aluminum foil on top of the steak to allow it to “sweat ” a bit. “America’s Test Kitchen” recommended to keep the steak tented for about 10 minutes. This is the ONLY part I disagreed with. After trying it, their way, I felt my steak cooked too much after, and it was a little to done for my tastes. So play with it when you do this. Next time, I think I will only tent it for about 5 minutes instead of the recommended 10. Other than that though, the steak was absolute perfection. The steak literally just melted in our mouths.

Not to brag or anything, but I have to say, this was probably one of THE BEST steaks I’ve ever eaten, and I have eaten at Morton’s (I really wasn’t that impressed with it either to tell you the truth).

There is ALWAYS something new to learn. No matter how much we know, there is always something new to learn.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

4 thoughts on “Steak Seared to Perfection”

  1. I love the America’s Test Kitchen show and Cook’s Country. I have watched Julia and Bridget for years. The two shows are put on by the same team. Cook’s Country is more down home cooking with a bit about the history of the food. America’s Test Kitchen is more about more how recipes work. The cookbooks are great as well.

    Liked by 3 people

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