Pull up steaks

Clas­sic din­ner for meat lovers just got bet­ter ... and the best thing? It only takes 30 min­utes to make

The Province - - LIVE IT! - KATIE WORK­MAN THE AS­SO­CI­ATED PRESS

This is a classy take on a restau­rant-qual­ity steak din­ner, and other than re­mem­ber­ing to salt the steak ahead of time, it’s only 30 min­utes from start to fin­ish.

These in­struc­tions are for a thick steak, at least 1 1/2-inches. Thin­ner steaks don’t need the ad­di­tional oven-roast­ing time, and will be over­done if they go into the oven af­ter be­ing seared on both sides.

Here are four things that make a good steak great, and a great steak mar­vel­lous:

1) Salt­ing meat a day be­fore cook­ing it draws out ex­cess liq­uid, con­cen­trat­ing and de­vel­op­ing the flavour, and al­lows the meat to form a nice caramelized ex­te­rior. Salt­ing an hour ahead is OK, but the longer time al­lows the sea­son­ing to get past the sur­face.

2) Let meat come to room tem­per­a­ture be­fore cook­ing, or the in­side will take longer to warm up and cook, and by then the out­side of the steak will be over­cooked.

3) Pat meat dry be­fore putting it in the pan for sear­ing pur­poses. 4) Use an oil with a high smok­ing point, like canola or veg­etable, to cook steaks on the stove. But­ter is a lovely thought, but add it at the end and just al­low it to melt in the hot pan.

Roast pota­toes, add a lit­tle sautéed spinach (cooked while the steak is in the oven), or a green salad, and you’ve got that per­fect steak din­ner.

Rib Eye Steaks With Thyme-Gar­lic But­ter

Start to fin­ish: 30 min­utes Serves: 4, gen­er­ously

2 rib-eye steaks, about 11/2 inches thick, and 1 to 11/4 pounds each

Kosher salt and freshly ground pep­per to taste

2 tbsp (30 mL) canola or veg­etable oil

4 tbsp (60 mL/1/2 stick) un­salted but­ter

1 tsp (5 mL) finely minced gar­lic

1 tbsp (15 mL) fresh thyme leaves

The night be­fore cook­ing steaks, salt and pep­per lib­er­ally, and put on a plate.

Re­frig­er­ate un­cov­ered overnight.

One hour be­fore cook­ing, take out of the fridge and al­low to come to room tem­per­a­ture.

Pre­heat oven to 400 de­grees F (205 C). Heat oil in a large skil­let over high heat.

Pat meat dry and add steaks to pan. Sear for 4 to 5 min­utes, un­til bot­tom is nicely browned, flip steaks and brown for an­other 3 min­utes.

Trans­fer pan to oven and roast for an­other 5 to 10 min­utes un­til in­ter­nal tem­per­a­ture reaches 120 to 125 F (48 to 52 C), for rare, 125 to 130 F 52 C to 54 C), for medium rare.

Re­move steak from pan to cut­ting board, pour off fat, and place pan over medium low heat. Add but­ter, gar­lic and thyme, and stir un­til but­ter has melted and you can smell gar­lic (about 30 sec­onds).

Brush half of sea­soned but­ter over rest­ing steak and pour rest of but­ter into small bowl. Let steak sit for 10 min­utes.

Slice steak with a large, sharp knife, and fan out slices on serving plat­ter.

Brush slices of meat with re­main­ing melted but­ter.

— THE AS­SO­CI­ATED PRESS

For some peo­ple, a great steak din­ner is the con­sum­mate eat­ing ex­pe­ri­ence. This rib­eye steak with thyme-gar­lic but­ter qual­i­fies as a clas­sic restau­rant-style meal at home.

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