I’ve always viewed steak as an outdoor meal. For me, steak is something that someone else throws on the grill and you eat it once or twice in your garden and then you don’t think about it for eleven months.
Recently, however, I’ve been rethinking my position. Maybe I need to check my iron levels. All I know is that until recently I had never cooked a steak in my life and suddenly one day a piece of meat seemed to be exactly what I wanted most in the world.
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Unlike ramen noodles, for example, steak is undoubtedly a more expensive option. It is a Investment piece which is why I can imagine so many people (me) being intimidated into cooking it. I am someone whose first question when approaching a new dish is: How bad will I cry if I ruin this? Steak just seems like it was made for waterworks. But it’s actually as easy to care for as it gets. It cooks super fast, is practically foolproof and doesn’t ask for individual servings.
RELATED: How to Make a ridiculously delicious steak dinner at home (and still feel that restaurant magic)
There are many different techniques for making steak on the stove, many of which include let the pan get hot in the oven first, but I prefer this one because it’s easier. And when you compare the cost of a steak dinner at home to a visit to a restaurant or even the most mediocre delivery experience, it becomes an incredibly special dinner that is still budget friendly. It’s even more of a bargain when served with a cheap side dish.
Steak on a summer grill is fine, but on a wintry weekday, when it’s dark for hours by the time dinner is on the table, it’s the next level and more than a little nostalgic. If wood paneling and velvet flocking were a meal, it would be this. I would keep it old school authentic and pleasantly cheap with baked potatoes and spinach, and would like to follow with cheesecake or chocolate mousse and Frank Sinatra, who sings on Spotify.
Recipe: old school rib eye
Inspired by The speckled palate
Makes 4 servings
- 1 1/4 pound rib eye pieces about 2 inches thick and preferably brought to room temperature
- salt and pepper
- 2 tablespoons of butter
- A shot of wine if you want
- Heat a large non-stick pan over medium heat. The pan must be very hot before you add the meat.
- In the meantime, pat your steak dry with a paper towel and rub salt and pepper on both sides.
- Sear the steak for a total of 9-10 minutes, turning once or twice to get an even crust. If you have a meat thermometer, look for a medium rare temperature between 130 ° F – 140 ° F.
- Take out of the pan and cover loosely with aluminum foil, let rest for at least 5 minutes and keep warm.
- Reduce the heat and add the butter to the pan, scrape up the juice. If you like, add a splash of the wine you’re already drinking and let it simmer for a minute.
- Arrange the steak and pour the butter over it. Cut and serve for everyone at the table.
Note: your steak has a different thickness? Has omaha steaks a helpful guide at cooking times.
Other simple dinners during the week: