Saturday, July 11, 2009

Skillet Steak

Although my hubby is like "Mikey" - he'll eat anything - he does have favorites and steak is at the top. This new york strip cut steak was marinated overnight, seered in the skillet, and placed in a hot oven for barely 8 minutes. The meat was super tender and delectable. A new favorite for my family.

Steak Marinade
Compliments of LuuvBunny @
  • 1 TBS olive oil
  • 1 garlic clove
  • 1 TBS worcestershire sauce
  • 1 TBS balsamic vinegar or white vinegar
  • 1 tsp yellow mustard
  • 1 TBS soy sauce
  • pepper
1. Mix all ingredients together and place steaks (up to 4 lbs) into freezer freezer bag with marinade preferably overnight.
2. Here are a couple of tips for cooking a steak in the oven instead of on the grill. The grill is preferable for me but we don't have one right now. First and foremost the meat should be removed from the refrigerator early enough to allow it to come to room temperature before cooking. Heat the oven to 500 degrees with the cast iron skillet inside. When the pan is fully heated remove it from the oven and place it on a stove burner that is on. Place a TBS of oil in the pan and then place the meat(that is now at room temp) in the pan and seer for 90 seconds. USING TONGS (never use a fork on meat when releases the juices and will dry the meat out) flip the steak and seer on this side for 90 seconds. *Optional - at this point you can pour some of the remaining marinade over or not...your preference. Place steak and pan in your preheated oven and allow to cook for 5-6 mins for medium rare, 7-8 min for medium, 9-10 for medium well ( these times are based on a 1 1/2 inch thick cut of meat). Remove pan from oven and using tongs place steak on plate and allow to rest for at least 90 seconds DO NOT CUT until after it as rested. Repeat this process for each steak that you have. Depending on the size of your steaks you may be able to cook more than one at a time.

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