Steak

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

How to cook a big steak better than your favorite steakhouse: Start by generously salting the steak on all sides. This can be done anywhere from 1-48 hours in advance (what we call a dry brine). Bake in the oven at 250 degrees. This is going to take awhile if your steak is big (probably 1-2 hours). Use a baking rack so it the heat comes from all sides. Cooking it this low will ensure that the steak cooks evenly. If you don’t have as much time, you can bump the oven up to 275-300, but I’ve found that 250 works best if you have the time. We are going to remove this from the oven when it is 10 degrees under your desired internal temp. For example, I wanted mine to end up at 127-130 degrees internally, so I removed it from the oven at 117-120. Next, get a stainless steel or cast iron skillet ripping hot to sear your steak (you can also do this on a grill). Add some ghee or tallow (the best 2 fats to sear IMO), and sear your steak. Press down to get it flat on the pan. If your pan is hot enough, this should really only take a minute on each side. When the first side gets a nice crust, flip it. Add a huge knob of butter, herbs of your choice, and some smashed garlic cloves and baste your steak while the 2nd side is searing. When the crust develops on the 2nd side, remove and cover, and let it rest for at least 10 minutes before slicing. Slice and enjoy! This method is great for thick steaks, like a big ribeye or even filet. I would not use this for a thin steak.