I am a steak girl. I love steak meat. Maybe because I’m from the midwest, maybe because it’s so juicy. Whatever the reason if you want to make me happy feed me a steak.
I had a few New York strips in the freezer, thawed them, marinated them and ate steak for three days. Breakfast: steak and eggs, lunch steak sandwich, dinner steak and garlic couscous.
Here’s how to cook the perfect steak indoors.
- 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- Steak rub
- Kosher salt and freshly ground black pepper, to taste
- Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelize the meat, essential for a delicious crust.
- Heat your griddle or frying pan over a high heat, until smoking hot.
- Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.
- Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side
- You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
Viola that’s how to cook the perfect steak indoors!