Best Ever Steak (Indoors)

For the past two weeks, those of us living in Chicago have woken up to temperatures below zero; and don’t even get me started on the wind chill factor.  The weathermen have taken to referring to the city as “Chiberia.”  As a result, you can count me as one of the many members of the Can’t-Wait-‘til-Spring Club.

My husband Roger is the griller of the household, and he has been reluctant to go out onto the patio to use the grill for good reason.

He’s told me that he’s afraid if he goes out to grill certain body parts are going to freeze and fall off.  In an effort to keep him intact and still enjoy our weekly steak, I set about to find an indoor cooking technique that would do justice to a good piece of beef.

I am happy to report that I was successful, and this technique produced a steak that was as good as any I’ve had in some very nice restaurants.

So, mission accomplished.  Now if only the snowmen would leave town.

One year ago:  Quinoa Pilaf

Two years ago:  Potato and Sausage Mini Frittatas

Best Ever Steak (Indoors)

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Ingredients

• Steak, ideally at least an inch thick (I cooked beef tenderloin, approx. 2” thick)
• Olive oil
• Salt and pepper to taste

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Tools

• Cast iron skillet
• Tongs
• Oven mitts

Directions

Place the cast iron skillet in the oven and heat it to 500F.  While the skillet heats, brush your steak on both sides with some olive oil and sprinkle with salt and pepper.

After allowing your cast iron skillet heat up in the oven (approx. 15 minutes), remove it from the oven and place over high heat on the stove top.  Place the steak in the hot pan and sear each side for 30 seconds.

Put the skillet with the steak in it back in the oven.  Cook for 2 to 4 minutes on each side, flipping with tongs.  Time per side will depend on the thickness of your steak and how you like it cooked.  Use a meat thermometer to achieve your preferred temperature.  My steaks were almost 2 inches thick, and I cooked them 4 minutes per side to get them medium.

Remove the skillet and the steak from the oven and put the steak on a plate, covered with foil to rest for about 5 minutes before serving.

The view from our front door after a rare day of sunshine melted some of the snow from the roof.

Source:   A recipe from What’s On My Plate