03.06.08
Mark Bittman’s Quick & Easy Steak
I long ago posted a recipe for a quick and easy way to cook a steak, and now here’s Bittman’s version:
Seared Steak
Yield 4 servings, Time 20 minutes
Timing here is imprecise, as it always is, but if your steaks are at room temperature, about eight minutes per inch for medium rare will get you pretty close. Skirt steaks cook much faster — maybe five minutes total — and thicker steaks longer. With practice, you can judge doneness by look and feel, but until then, cut into the steak or use an instant read thermometer; medium-rare is about 125 degrees.
- 2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
- Coarse salt and freshly ground black pepper to taste
Heat the oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold the steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put the steaks in. Smoke will billow up; immediately transfer skillet to oven.
Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.
Zach said,
7 March 2008 at 7:43 am
I do this outside on the BBQ with the cast iron skillet, because I love it so. I promised the local volunteer fire department I would not do this inside the house again. FYI, ADT will call the fire department FIRST, then call you, if your smoke alarm goes off. And once called, the volunteers will show up on a Sunday afternoon, leaving their own BBQ at home, even if you call the fire house and tell them the story!