24 June 2009

A Brilliant Piece of Meat Cookery

About a year ago our friends Brian and Ann gave us a life-changing gift, ribeyes from Fresh Market.

The first time we ate these steaks--and every time after--we were in awe. If God was going to eat a steak, these are the ones he'd choose. This has become the meal we cook for every special occasion. And since yesterday was our anniversary, it was Fresh Market steak time!

Per the recommendation from friends, we've also learned a great steak-cooking method. We've stolen this from our friends, who stole it from The Week, who stole it from Men's Journal. You might want to steal it from us.

First: buy some good steaks. That crap from Kroger isn't going to cut it. These are 14-oz. ribeyes from Fresh Market.

PREPARE IT. Preheat oven to 450 degrees. Salt and pepper the meat all over, preferably with kosher salt and cracked pepper.

Heat a cast iron skillet on a burner and "let it get scary hot." Pour a thin layer of olive oil on the skillet.
SEAR IT. Wait until the oil's "so hot it's shimmering and sort of waving a little, maybe even giving off a first wisp of smoke." At this point, lay down steak and sear for a minute or two.

Flip over and let it brown on the other side.

ROAST IT. Pick up entire skillet and put into the oven for 6-10 minutes, depending on the degree of doneness you want. While the steak is cooking, we like to cook up some garlic and onions on the grill. Mmmmmm.

Remove your steak from the oven, and check the temperature with an instant read meat thermometer. Be sure to remove the steak from the skillet since the skillet will continue to cook the meat. Here's a link to a steak doneness chart from Food Network. You may want to cook your steak more or less than we did. We do ours medium rare.

LET IT REST. Remove the steak from the skillet and let is sit for at least five minutes, "so the muscle relaxes and the juices can spread around again."

Enjoy your meal!

Now I'm salivating, and I may need to go back to Fresh Market while I'm running errands today.

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