Skip navigation

Ever since I discovered that it was possible for me to make a delicious steak in less than 10 minutes with a tiny amount of effort on a simple stove, I’ve been going steak crazy. Steak is surprisingly easy to perfect. Here’s my steak recipe:

Stuff you need:

  • A couple of steaks, roughly 1 inch in thickness. I’ve used sirloin and ribeyes, but this should work well with any relatively fatty cut.
  • Salt and pepper
  • Dried garlic, garlic powder
  • (Optional) Dry mustard
  • Olive oil
How to do it:
  • Make sure your steaks are at around room temperature. Leave ’em outside for an hour or so if they’re not and come back later.
  • Cover both sides of your steaks with olive oil
  • Generously rub pepper all over so it sticks to the oil. I have a mini pepper grinder, and I use about 6 twists per side
  • Coat steaks in salt. Probably much more salt than you would imagine. You want a thin layer of salt all over the steak. Imagine what your leg looks like after going to the beach, standing in water, walking through the sand, and drying off after a couple hour — you want that much salt all over your steak.
  • Smear a teaspoon or so of dry mustard on both sides.
  • Turn up your stove to high. You want as much heat as possible, so really crank it up to the highest of high settings. You should heat a pan this step too — I’ve gotten the best results with cast iron, but it’s worked out pretty well with a simple nonstick aluminum pan as well.
  • Open some of your windows, turn on your stove fan, take the batteries out of your smoke detectors, etc
  • Toss your steaks on the pan. There should be a lot of hissing and brouhaha, but try not to poke or prod your steak too much, just leave it there.
  • You’ll want to leave it on the pan for somewhere between 2-3 minutes per side. Play around a little — this is probably the hardest part, where literally 10-20 seconds can transform your steak from medium rare to nuked, so just try different things and look at the coloring on the side of the steak to develop intuition on when to take ’em off the stove.
  • Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: