This has absolutely nothing to do with jobs, finding jobs, resumes, covers, networking and whatever else I said this website was going to be about.
For no particular reason than itâ€™s the weekend, I want to talk about pan-fried steak and why it beats the heck out of grilling.Â So, if you plan on grilling a hefty piece of â€œcowmeatâ€ this weekend, put down those prongs and listen to me.
I love beef.Â Iâ€™m a beef eater from back way, and Iâ€™m not talking about gin.Â There is nothing like a great steak to bring comfort to my soul.Â After a hard week of pounding the pavement, thereâ€™s nothing more satisfying than a beautiful rib eye, with all due respect to my non meat eating friends.Â Â So, I thought Iâ€™d share a very simple steak recipe.Â It requires the following:
- Equipment â€“
- Stainless steel (or cast iron) frying pan (pan should be 10â€ or 12â€ size)
- Little whisk brush (or a spoon)Â
- Meat â€“
- Good 1 Â½â€ Rib eye (with or without bone) 12 to 16 oz.Â Can be a strip steak (New York), but prefer rib eye â€“ room temperatureÂ
- The extras â€“
- Couple of table spoons of good oil
- Little bit of good salt and pepper
- Couple cloves of garlic, minced
- Â¼ cup of good, red wine (can be Carlo Rossi grade, if need be)
- Couple of table spoons of A1 sauce or BBQ, whichever you prefer.
So, hereâ€™s what you do for the steak:
- Preheat oven to 450 degrees
- Hit both sides of rib eye with some salt and pepper.Â Donâ€™t need a lot; meat is going to be very flavorful to start with.
- Coat bottom of frying pan with good oil (do not use olive oil), can substitute with butter.
- Put it on stoveÂ with high heat (open all windows or turn on vent â€“ there will be smoke)
- When the oil is very, very hot or the butter starts to brown, slap that steak on
- Do not move it, let it sear
- After 3 to 4 minutes or so, on high heat, flip it (by the way, separate from pan carefully).Â You should see a nice, brown crusty surface to it â€“ caramelization, yeah!
- After another 3 to 4 minutes or so, flip it once more and put the frying pan into the oven â€“ THIS IS WHY THE PAN MUST BE STAINLESS STEEL OR CAST IRON â€“ sorry for the caps
- Take it out after 5 or 6 minutes (gets it to medium rare to medium depending on oven).
- Transfer steak to plate and let it rest.
While the steak is resting, make the sauce â€“ thatâ€™s right, make the sauce, try that on a grill!
- While steak is resting, put pan on low heat and toss the chopped/minced garlic in it.Â Use a good spatula to get garlic mixed in with the fat juices, bits of meat, and so forth at the bottom of the pan.
- After a minute or two, put the wine in and really scrap all the meat drippings off the plan â€“ fancy term is deglaze.
- Once completely deglaze and wine starts to reduce a bit, add in the steak sauce or bbq sauce.Â Mix it all together real well.
- Pour your home made, steak sauce over the rib eye steak and CONSUME with prejudice.
So, take a break from networking and job hunting.Â Great steak, a bottle of vino, and quality time with your significant other will recharge you like nothing else (almost).