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Ripsaw · 07-11-2005, 09:52 AM

Butcher shop. No supermarket will cut a piece of meat quite as thick as what this recipe calls for.

edit: forgot the 'What is it question'. BEEF.
Ask for a 1 and 1/2 inch thick ribeye.
No bone, no marination. A good amount of fat, or marbling is required.

Steaks should be at room temperature.
Preheat oven to 425. Use an oven thermometer, and never trust your dial.
Heat an oven safe frying pan on high heat for about 3 minutes. Add vegetable oil and swirl. Season your steaks with salt and pepper and sear on one side for 5 minutes. You are looking for a nice brown crust on that side. Don't move it around, at all.
Flip the steak and toss it in the oven for another five minutes for medium rare.

Rest the steaks on a warmed platter for five minutes, and serve.

07-11-2005, 09:52 AM	#1 (permalink)
Ripsaw Chef in Training	Steak how-to Butcher shop. No supermarket will cut a piece of meat quite as thick as what this recipe calls for. edit: forgot the 'What is it question'. BEEF. Ask for a 1 and 1/2 inch thick ribeye. No bone, no marination. A good amount of fat, or marbling is required. Steaks should be at room temperature. Preheat oven to 425. Use an oven thermometer, and never trust your dial. Heat an oven safe frying pan on high heat for about 3 minutes. Add vegetable oil and swirl. Season your steaks with salt and pepper and sear on one side for 5 minutes. You are looking for a nice brown crust on that side. Don't move it around, at all. Flip the steak and toss it in the oven for another five minutes for medium rare. Rest the steaks on a warmed platter for five minutes, and serve. __________________ "We are supposed to be masters of space, but we cant even line up our shoes?" One life, one chance, one opportunity.