Recipe: Skillet Steaks

April 28, 2008

This recipe is for Skillet Steaks, which can be made in the oven or in a broiler. The steaks are easy to create without much preparation, and are best if the beef is of a good cut. I recommend that you find the highest cut of beef, preferably dry-aged and unfrozen. It is important that the cut of steak was never frozen as that destroys the quality of the meat.

– Cast-iron skillet
– Steak: preferably a soft cut such as a rib eye
– Sea Salt
– Maury’s/Lawry’s Seasoning Salt
– McCormick’s Montreal Seasoning
– Butter

1. Take a unfrozen, high quality cut of beef.

2. Season the steak first with Seasoning Salt. Let the steak sit for about 15 minutes.
Then season with Montreal Seasoning and begin to tenderize. The steak will grow in size and flatten as you tenderize, but keep tenderizing until the meat becomes soft. Flip over and repeat until the meat is soft. Place in a plastic bag in the refridgerator and let it sit overnight.

3. Remove steaks from bag. Tenderize steak, let steak sit out (covered) for about an hour, until the meat begins to reach a little above room temperature.

4. Heat the oven to the highest temperature. I prefer to cook this method with a oven, as the heat is in direct contact with the skillet, allowing for greater searing and cooking.

5. Place skillet in the oven, until the skillet becomes very hot.

6. Place steak in skillet

7. You dont have to cook the steak on both sides, as the heat is very direct. One side is very well seared, while the other is not, however, the steak is thoroughly cooked on both sides.

8. Place a pat of butter on top of the steak and serve! Best enjoyed with Duck Fat French Fries