The dish in this episode was a Pan Seared Rib Eye. This is the first of many meat dishes that Len will be consuming 🙂 It required a cast iron skillet that I didn’t have, but has been on my wish list for a while, so it was finally an excuse to buy one!I learned how to properly cure the cast iron skillet before use with vegetable oil in a 350 degree pan for an hour, in addition to a short lesson on salts (Kosher seems to be the winner). I can’t wait to get one of those salt boats, I love those! You also need to make sure you’re using the proper oil when cooking with these high temperatures. Every fat has a different temperature at which it burns (aka: Smoke Point). Canola, Peanut or Safflower would be your best bet here as they have high smoke points of 435-450 degrees.Depending on how you like your steak, the internal temperatures are as follows: 120-130 degrees is rare, 135-145 degrees is medium rare, 145-155 degrees is medium, and 155-up is toast. Elevate the meat while resting so the crust that you created isn’t ruined by the juices draining out of the meat.Cleaning the pan is a cinch. Add fat (if you don’t have any left from cooking) to your pan, add about a tablespoon of kosher salt and scrub with a wad of paper towels. Dump out the salt, wipe out the pan and you’re done!
* 1 boneless rib eye steak, 1 1/2-inch thick
* Canola oil to coat
* Kosher salt and ground black pepper
Place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak to room temperature.When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving (don’t cave it, leave it alone). Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)Remove steak from pan, cover loosely with foil, and rest for 3 minutes. Serve whole or slice thin and fan onto plate.
Recipe courtesy of FoodNetwork.com
Not being a big steak eater I was curious what Len would think about it. I made sure to get him a good piece of meat from a local butcher. It was an organic, vegetarian fed, free-range, no hormones, no antibiotics piece of meat (what a mouth full). I really wanted it to be top quality for my honey! According to him it was the best at home, non-filet he’s ever had! I would say that’s pretty good for our first post. He said it was very tender, juicy, nice meaty flavor, with a crisp crust on the outside. He finished every non-fatty bite!
All in all the recipe was pretty simple and went as planned. The only thing I would change next time would be to use peanut or safflower oil because of their slightly higher smoke points, since the canola oil did smoke a bit in the intense heat (which seemed to be the case in most of the comments left on the food network recipe page).
So the verdict is, it was Good Eats…as it is all gone 🙂