Local Edibles: 1 1/2 inch thick Ribeye Steaks from Everett's Meats
(additional ingredients: olive oil, cracked pepper, Maldon sea salt, butter)
In honor of my 60th AE blog entry, I've decided to post a straightforward yet AWESOME entry on one of my very favorite things to eat: a well-marbled, delicious, hearty steak from Everett's Meats in Minneapolis. Since moving to the twin cities late last year, this old-school butcher shop has quickly become one of our favorite local stores and go-to shop for steak, chops, sausages, and a ton of other delicious meat products. Everything is fresh and delicious. The staff is incredible friendly. And the ribeye steak...oh my. It is. The. BEST.
While family was in town visiting, we decided to splurge on some super-thick ribeyes for dinner one night. The weather outside was horribly depressing and rainy, so I didn't make these steaks on the grill. That is okay, though--I have a fool-proof method for cooking steaks in the kitchen that is just as delicious as the grilled variety. Here is a picture of our ribeyes in all their naked glory:
Check out that marbling. No, seriously--LOOK at that!
Okay, moving on to the cooking portion...there is a simple step-by-step process for creating the perfect medium-rare steak in the kitchen. I swear to you, this will not disappoint:
1) Purchase a good steak! This step is the most important step. A nice well-marbled piece of beef from a reputable, local butcher is always preferred. With steak, you have to spend a little more money for the good cuts--but it is worth it, in my humble opinion. Red meat should be a 'treat' (we only eat it about twice a month at our house), so why not splurge?
2) 30 minutes or so before cooking, take your steaks out of the fridge and set them on the counter to bring them up to room temperature. Now, some people say this step isn't necessary; I am not one of them. The colder a steak is before it hits the pan or grill, the longer it takes to cook...and the longer it takes to cook, chances are, the tougher it will be. Also, I find that my steaks are less juicy if I bypass this step...which is never a good thing.
3) 20 minutes or so before cooking, season your steak with freshly ground black pepper and Maldon sea salt flakes. I hate to be a snobby stickler on the salt thing, but it really makes a difference here that you use Maldon in this particular case, for two main reason: crust (which forms on the outside of the steak) and flavor (it really is distinctive). Table salt just don't really cut it here. Also: don't be afraid to generously season your steaks!
4) 3 minutes before cooking, heat your cast iron pan with a tablespoon or so of olive oil...and let it heat up. Don't be impatient and put your steaks on too early! You want to make sure your pan is HOT before you slap those babies on. You want that sizzle, that sear, that meaty burning desire. Ohhhhh yeah! (also during this time, preheat your oven to about 400-450 degrees)
5) Sear your steaks on high heat, until a crust forms--usually about 2-3 minutes per side (note: this time varies, depending on cut and thickness of steak). Some people advocate for flipping steaks often during this step (to each his own, I suppose), but personally, I prefer to set it and forget it--i.e., only flip the steak once to ensure the exterior is seared and armed with a hearty crust.
6) Once your steaks are seared, place them on a shallow baking dish or baking sheet and set them on a high rack in the oven for anywhere from 5-12 minutes. The length of time really depends on the thickness of the steak. Your goal is to have the steak register at 130 degrees on the meat thermometer--so be sure to monitor this step carefully. I cry at the thought of overcooked steak!
7) When your steak is at 130 degrees, take it out of the oven, brush a bit of butter over the top, and let it rest. LET IT REST. We're talking...oh, about five minutes, maybe a few more. This is the most agonizing part, but trust me, you don't want to cut into it too early--all the juices disappear!
If you follow these magical seven steps to a tee, this is what you end up with:
Now, how beautiful is that? A perfect medium-rare, with a delicious crust on the outside. Juicy, fatty, meaty...glorious.
The Verdict
Okay folks, this ribeye was delicious. Not to toot my own horn or anything (what a weird expression), but...damn. I sure do love a good steak. However, one thing should be noted here: the timed examples given in the seven steps (30 minutes, 20 minutes, 3 minutes, etc.) are very much relative to the weight and thickness of the steak that is being cooked--in this case, I was cooking 16oz boneless ribeyes that were nearly 2 inches thick; if, say, you are cooking 10oz T-bones that are 1 inch think, your times should be adjusted accordingly.
Taste: 10
Appearance: 9
Creativity: 1
Improvements for next time: awwww, man, really? IMPOSSIBLE. A perfectly cooked piece of high-quality, well-marbled red meat needs nothing else. No A-1, no ketchup (sorry mom), no pan sauce, nothing, nada. Just a fork and a knife...and maybe a glass of red wine. Bon appetit!
