It’s been awhile. I keep making dinners I’ve already posted about. No need to bore you. You really don’t want to hear about another quiche!
Yesterday, I walked my very first race, the Long Branch Half Marathon. When I got home with some very tired muscles, I wanted to make a celebratory dinner.
What better than a steak! This was my opportunity to try the Nathan Myhrvold modernist cuisine recipe for cooking steak created for Melissa Clark at the NY Times. Seared frozen steak
(I tried the salmon submerged in warm water technique a few months ago, and was thrilled with the results.)
This procedure is easy and doesn’t resemble any other way you’ve made a steak before.
Start by putting your steak on a cookie sheet and put in the freezer for an hour. You do this, in part to get a totally flat surface for searing.
Pre-heat the oven to 200 degrees.
Heat a cast iron skillet till very hot…10 minutes. Salt and pepper the meat. Put oil in pan, heat and sear only one side of the steak and the edges. You want a crispy, browned crust.
Put the steak on a baking pan and put into the 200 degree oven. Ready for the oven.
The recipe called for the steak to reach an internal temp of 122 degrees if you wanted rare meat. My steak was about 1” thick while the recipe is based on a 1 ½” steak.
After 30 minutes, I took the temperature and it was way beyond 122 degrees on my thermometer. Thermometer misplacement perhaps.
I let the steak sit for 10 minutes.
Then I sliced into it. No running juices, maybe because I was patient enough.
It was perfectly rare, from top to bottom.
The steak was delicious. A porterhouse. This technique is wonderful. With this technique, I don’t think you could overcook steak if you check it often enough. It can’t run away from you.
My half marathon celebration dinner…fresh asparagus and leftover risotto. All prepared and eaten in less time than it took me to walk the 13.1 miles!