The Perfect Steak - Cartmann Style
Being a Steak conniseaur, I always wondered how Ruth Cris, Mortans, or Hanks made their steak so dam good. After a little research I finally was able to make the perfect steak just like them. A neighbor sampled it and he told me this is easily a $40 Steak.
1) Start with USDA Choice Ribeye
It has to be Choice or Top-Choice (Top Choice only available at butcher shops). For my personal taste, I have found that there is not much different between Choice and Top Choice if you cook it right. Even Walmart Choice Ribeye is pretty dang good if it is cooked right.
2) Seasoning
Salt and Pepper is enough, but it's ok to add other spices such as rosemary. You can't really over season, because the seasoning is on the outside, and if it's too salty or peppery, you can always scrape the seasoning off the steak with each bite.
3) Room Temperarture before cooking
Do not put the steak on the skillet till it's at room temperature througout. Steak should sit outside the fridge for a good 2 hours or more before it hits the grill. If you take it straight from fridge to grill, the steak will not be as juicy and the flavor will not be as intense.
4) Use A Cast Iron Skillet.
BBQ Grilling is pretty good, but cast iron skillet is the best! The thing about a cast iron skillet is the steak can cook in the oils and oils help char the steak, and you can use the oil to dress the steak after it is off the skillet. The flavor of the steak actually gets enhanced by the cast iron skillet, DO NOT use any other type of skillet, such as a non-stick Teflon Skillet.
5) Extra Virgin Olive Oil and Butter
The 2 charred together in a Cast Iron Skillet is like 2 Honeymooners on a Tropical Island Paradise.
6) Get the Skillet Hot!
Heat should be on as high as possible. Heat the skillet for a goood 3 minutes, at this point the EVOO and butter should be a nice light brown color before you throw the steak on the Grill.
7) Do not over cook!
A good steak should be eaten rare or "blue". This brings out the best flavor, and the best tecture too (which enhances the taste). For a 1" steak, about 1.5 minutes per side is all that is needed. Flip it ONCE and only once! An additional benefit of eating a steak rare is the extra nutrients you get. A rare steak by itself is a complete meal with all the necessary nutrients and vitamins.
Here we are following steps 1, 2, and 3 above. The seasoning I used here is "Monterrey Steak Seasoning" and black pepper. I only use a little of the Monterrey seasoning, but a lot of black pepper.
Here I am following steps 4, 5, and 6
Step 7 and the Final Product! So good, and just as good as Ruth Kris, Mortan's, and Hank's. Notice the perfect color, and how I used a little bit of the oils from the skillet to lightly dress the steak with.
Being a Steak conniseaur, I always wondered how Ruth Cris, Mortans, or Hanks made their steak so dam good. After a little research I finally was able to make the perfect steak just like them. A neighbor sampled it and he told me this is easily a $40 Steak.
1) Start with USDA Choice Ribeye
It has to be Choice or Top-Choice (Top Choice only available at butcher shops). For my personal taste, I have found that there is not much different between Choice and Top Choice if you cook it right. Even Walmart Choice Ribeye is pretty dang good if it is cooked right.
2) Seasoning
Salt and Pepper is enough, but it's ok to add other spices such as rosemary. You can't really over season, because the seasoning is on the outside, and if it's too salty or peppery, you can always scrape the seasoning off the steak with each bite.
3) Room Temperarture before cooking
Do not put the steak on the skillet till it's at room temperature througout. Steak should sit outside the fridge for a good 2 hours or more before it hits the grill. If you take it straight from fridge to grill, the steak will not be as juicy and the flavor will not be as intense.
4) Use A Cast Iron Skillet.
BBQ Grilling is pretty good, but cast iron skillet is the best! The thing about a cast iron skillet is the steak can cook in the oils and oils help char the steak, and you can use the oil to dress the steak after it is off the skillet. The flavor of the steak actually gets enhanced by the cast iron skillet, DO NOT use any other type of skillet, such as a non-stick Teflon Skillet.
5) Extra Virgin Olive Oil and Butter
The 2 charred together in a Cast Iron Skillet is like 2 Honeymooners on a Tropical Island Paradise.
6) Get the Skillet Hot!
Heat should be on as high as possible. Heat the skillet for a goood 3 minutes, at this point the EVOO and butter should be a nice light brown color before you throw the steak on the Grill.
7) Do not over cook!
A good steak should be eaten rare or "blue". This brings out the best flavor, and the best tecture too (which enhances the taste). For a 1" steak, about 1.5 minutes per side is all that is needed. Flip it ONCE and only once! An additional benefit of eating a steak rare is the extra nutrients you get. A rare steak by itself is a complete meal with all the necessary nutrients and vitamins.
Here we are following steps 1, 2, and 3 above. The seasoning I used here is "Monterrey Steak Seasoning" and black pepper. I only use a little of the Monterrey seasoning, but a lot of black pepper.
Here I am following steps 4, 5, and 6
Step 7 and the Final Product! So good, and just as good as Ruth Kris, Mortan's, and Hank's. Notice the perfect color, and how I used a little bit of the oils from the skillet to lightly dress the steak with.
