The Perfect Steak Made Easy

*Let me preface things by saying that there will be a sort of archival string of postings for dishes that preceded the birth of this blog.

That being said...

The perfect steak is easier than you think.

All you need is:
- A nice steak (I prefer a nicely marbled ribeye)
- Good Olive Oil
- Basic spices: Salt, Pepper, Garlic Powder, and Onion Powder
- Skillet (Cast Iron is best)





First, take out your steaks and let them come to room temperature ( just leave them in the butcher paper).  Take the steaks and give them a light drizzle of olive oil, making sure to rub it in and coat meat evenly.  Then take the spices and apply desired amounts to each side of steak, once again rubbing in the spices to make sure they stick well to the meat.

Next, heat skillet on high until it just starts to smoke.  Then add a tablespoon or two of olive oil onto heated skillet and make to coat evenly.  Now drop those steaks and watch them sizzle.  Turn heat to medium high and be patient. This part is important:  DON'T F-ING TOUCH THEM.  Just let them cook.  For medium rare on a steak that's about 1 inch thick I would let it go for about 3-4 minutes a side.  That way you are getting a nice crispy sear on the meat, and keeping it nice and moist inside.

Once you've reached your desired temperature, pull those babies off and let them rest.  Now, when I say let your steaks rest, I mean don't even look at them or speak their name.  Rest time of 5 minutes is fair, but I would let it go 10.  I know it's hard, but it is worth every agonizing minute.

My preferred way to serve for a group is to slice the steaks on the bias and liberally cover with crumbled bleu cheese (Maytag is my all time favorite).  Then your diners can just heap slices of steak onto their plates along side all the other entries for the evening.  Now sit back and watch everyone as they take their first bites and their eyes roll into the back of their heads.

*My final plate consisted of the sliced ribeye, sauteed asparagus with fresh garlic, red bliss potato salad, and baguette with shredded romano, asiago, and fontina.