4 - 2" thick steaks: use either strip, ribeye, t-bone or tenderloin steaks weighing about 8 oz. each
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons smoked olive wood EVOO
Generously season the steaks with salt and pepper. Place 1/4 cup smoked olive oil, shallots, rosemary, garlic, and the steaks in a large sealable bag. Let marinate for 1-2 hours, and bring to room temperature.
If you are grilling, remove the steaks and prepare your grill. Grill to desired doneness.
For cooking inside, we recommend using a seasoned cast iron skillet.Preheat the oven to 450 degrees. While the oven heats up, put the cast iron skillet on a large burner and heat it up to high temperature.
Once your skillet is nice and hot, use the tongs to place the steak in the skillet, and sear each side for 30-40 seconds. Then, using your oven mitt, place the pan and the steak in the 450-degree oven. For a medium rare stake, let the steak cook in the oven, 2 ½ minutes per side, that is, 5 minutes total. At the 2 ½ minute mark, you will pull the pan out of the oven, turn the steak over, put pan and steak back into the oven, and cook for 2 ½ more minutes. If your taste tends towards medium, you will want to go for a bit over three minutes per side, six or seven minutes total. Thicker steaks may take longer.
Once it has cooked on both sides for the allotted time, take the pan out of the oven and let the steak rest for a few minutes. If you have aluminum foil, loosely cover the steak with the foil while it rests.
While you wait, you can plate your other side dishes. Once your few minutes have passed, take the tongs and put the steak on the plate, and enjoy.
Comments will be approved before showing up.
Sign up for our newsletter to receive the freshest news!