The Perfect Steak; and a few reasons I hope my kitchen renovation takes a little bit longer!
May 20, 2008 by michael
With the kitchen about 1/3 of the way renovated, I’m beginning to enjoy our dinner options: Eat out or grill. Last night we rewarded ourselves for getting the tile in this past weekend with a nice surf and turf on the grill. Here’s my recipe for the perfect steak, and a recap of our night:
The Perfect Steak:
1 1/2 - 2″ thick dry-aged ribeye steak (brought to room temperature)
- Rub steak with olive oil, salt and pepper.
- Place on very hot part of grill to sear each side, approximately 4 minutes total.
- Move steak to indirect heat location of grill and maintain interior temperature of the grill at 300 degrees. Cook for an additional 6 minutes per side.
- Remove from grill, top with 1 Tbsp butter and add salt to taste.
It’s that easy! Enjoy.
Bacon-wrapped scallops (2005 Bravante Trio in the background!):
1996 Grans Fassian Riesling Auslese:
All a reward for my finishing the kitchen tile (200 sq. ft of slate) this weekend:
The kitchen tile looks beautiful! Good work!
Mike -
Congrats on the kitchen tiling - looks both rustic & classy.
I also like your take on the steak. Only thing is, out here in NYC, I don’t have a barbecue to cook out on, so I have to rely on in/above the stove techniques.
The spread you put together looks might tasty, and I’m sure the beautiful steak went nicely with the Bravante Trio.
Cheers!
M.
Thanks Aubrey! When it’s all done expect some good wine and food in the new kitchen
Mike: Thanks! I still need to try your recipe for a steak from a couple weeks back!
For those interested: http://blogeatdrink.com/2008/05/11/how-to-cook-a-steak/
Mike,
Looks delicious. Found an interesting recipe on Americas Test Kitchen for a rapid dry aging technique.
Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Doing it out on the grill is also acceptable.
They had a scientist on the show who explained how the enzymes that break down meat fibers to make it more tender flourish at this low temperature. These are the same enzymes that allow dry aging of steaks to happen so you get the tenderizing benefits without all the loss. These enzymes are active up to 120 degrees Fahrenheit at which point they die off. The dry heat has the added benefit of drying off the surface to allow for a better sear.
I have not personally tried this, but plan to in the very near future. Just some food for thought.
Dae: Pretty interesting. Sounds like we have a fun project for when the kitchen is done. You and the Mrs. come over, we throw some steaks in the oven, and open a few bottles of wines and wait patiently!
Mike the kitchen has come a long way since this picture. You should update. More importantly we should get the sink and countertops in for some real cooking. I’ll be your sous chef.
the kitchen should be taken care of
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