Later On

A blog written for those whose interests more or less match mine.

Quick & easy steak

with 6 comments

Another classic: I’m indebted to my son for this technique: Take the steak out of the fridge at least an hour before cooking—you want it to be at room temperature.

Put a cast-iron skillet in the oven and turn the oven on to 500ºF [formerly 450ºF—the additional 50 degrees makes a significant improvement – LG] and leave it for 20 minutes.

Dry the steak and rub a little avocado oil over each side. (You can use olive oil, but avocado oil is better because of its higher smoke point.)

Remove the skillet from the oven (and it’s a good idea to use an oven mitt or hotpad for that) and drop in the room-temperature steak. Let it sizzle for 30 seconds, then turn it over and return the skillet to the oven. Let the steak cook for 4 minutes, the remove the skillet from the oven, turn the steak over, and put the skillet back into the oven for another 3-4-5 minutes, depending on the thickness of the steak.

Remove the skillet from the oven and plate the steak. Spread a dab of soft butter over the steak, then sprinkle it with:

Hickory smoked salt
Freshly ground pepper
Dry ground mustard
Garlic powder or granulated garlic
Worcestershire sauce

The effect of the above is to make a very nice sauce directly on the steak. You can also go a simpler route: Salt (with either hickory-smoked salt or Maldon sea salt) and add freshly ground  pepper. That particular hickory-smoked salt is the best I’ve found, though the Maldon is also very good on a steak.

My favorite steak is the rib-eye, but a chuck cross-rib steak can be excellent at less than half the cost. I had a particularly good chuck cross-rib steak from Trader Joe’s, one by Aaron’s Kosher Beef.

To clean the skillet: once it’s cooled, run hot water in it while scrubbing with the Ringer, a chain-mail scrubber for cast iron.. Then dry it and put it into an oven and turn the oven to 300º . Leave it for 10 minutes, then turn the oven off and let the skillet cool in the oven. If you want, you can brush the skillet with some lard or beef suet or the like and then let it cool. In time, the skillet will be fully seasoned and pretty much non-stick.

UPDATE: See also this method.

UPDATE 2: Mark Bittman’s approach.

Written by LeisureGuy

9 June 2006 at 3:05 pm

Posted in Beef, Recipes

6 Responses

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  1. LeisureGuy:

    Sounds delicious.


    10 June 2006 at 9:31 am

  2. I had one tonight, and it was very tasty. This is about the only way to get enough heat to really sear a steak on a home range. The Eldest gave me a small tin of this, so I tried sprinkling a pinch on the steak. Delicious! Give it a go.


    10 June 2006 at 6:08 pm

  3. I’m about to use this method for the second time. My first try was so good, I’m almost afraid to try it again and mess it up…


    12 June 2006 at 7:17 pm

  4. For a really great smoked salt, check out Danish Viking-Smoked Salt. This is the best I’ve had so far.


    24 June 2006 at 8:03 am

  5. We were pleasantly surprised by this recipe. Thanks, and I’m also enjoying the website.


    6 May 2007 at 8:43 pm

  6. […] in point: A couple of years ago I started using Leisureguy’s method for dry-grilling steak. You heat a thick cast iron pan for some 20 minutes at 450° in the oven. Then you throw on the […]

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