Juicy seared steak!

This is my latest attempt at making steak and it turned out so well that I had to write it down. It’s really just for me, but if others see this, enjoy! I didn’t put quantities of the ingredients because it really depends on how much steak you are cooking. Amounts are explained in the steps.

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Step 1

First make a marinade with about a 50/50 ratio of the soy sauce and Worcestershire sauce. It should be enough to cover the steak.

Step 2

Coat the steak with the marinade. I did this by putting the steak and marinade in a gallon baggie, pushing a lot of the air out, sealing it, then folding the bag on itself so that the marinade covers the steak. Leave this in the fridge for about an hour or a little longer.

Step 3

Before heating up the skillet in the next step, you’ll want to make your seasoning if you don’t have it already. If you don’t have a steak seasoning, there are many recipes online. I used St. Elmo’s steak seasoning from the grocery.

Step 4

When the steak has finished marinating, set the skillet to a medium-low. A flat cast-iron skillet will give the best sear.

Step 5

Let the skillet heat up. While it heats up, take the steaks out of the marinade, letting the marinade drip off the steak back into the back, and lay them out on a plate or other surface. Discard the marinade. Add a good amount of your steak seasoning on both sides of your steak.

Step 6

Insert the temperature probe lengthwise into the steak. Most of the probe should be in the steak so that it doesn’t move when you flip it. Furthermore, it’s important that the tip of the probe be as much in the center of the steak, both vertically and horizontally. The meat might pull apart in parts, so make sure the tip of the probe is covered by the meat.

Step 7

Melt some butter in a bowl in the microwave. The bowl will be hot! I used about a tablespoon per steak.

Step 8

Test the heat of the skillet by pressing the edge of a steak onto it with tongs. You should almost immediately hear a sizzle and see it cooking if you lift it. If you don’t, the skillet is not yet hot enough. Wait longer for it to heat or adjust heat as needed, then test it again.

Step 9

Place the steak in the skillet.

Step 10

With the steak in the skillet, spread half of the melted butter onto the top of it. Once it is cooked half way to the desired doneness, per the temperature probe you put in, flip the steak into the skillet to cook the other side. For example, it you want a medium-rare finish, flip it when the probe reads 75 degrees Fahrenheit, with the intent to remove the steak from the skillet at 130 F.

Step 11

Now that you are cooking the other side of the steak, spread the remaining melted butter on the top of the steak. Cook until desired doneness. Serve immediately.