It’s taken me awhile, but I’m learning to enjoy meat. I’m not a vegetarian, I just have trouble with cow. If you live in the Pacific NW, you have so many seafood options, you have no reason to love cow. However, if you have access to a Costco, you have probably tried their Tri-tip steaks. I can actually eat them medium rare, a major feat for me. When I was younger, I used to put baggies on my hands to make hamburger patties. Yeah, I’m that girl. So, what made the difference…..cast iron!
I fry my steaks. I know that’s blasphemy to many of you, but the end result of frying is the perfect steak. I have signed affidavits to prove it. Well, one from the hunka-hunka anyway. I start with a dry cast iron pan. I do not add oil or butter. I heat the pan until it’s smoking. This could take 5 to 10 minutes. In the mean time, I’ve taken the steaks out of the refrigerator to bring them up to room temperature. I salt and pepper them vigorously.
Place the steaks in the pan. Check the cooking side and turn them when they look browned and crispy. Repeat on the other side/sides if it’s very thick. I just bought myself a new thermometer. I’m way impressed. When the temperature hits 115 to 125 degrees, I remove them from the pan to a plate and cover them with foil to let the juices settle. Last night I had someone here who freaked at the idea of pink, so I took hers out at 140 degrees. Let them sit for 5 or 10 minutes; they will continue to cook.
This chart was pulled from the Internet. Cooking temperatures are relatively the same across all cuts of beef. But cooking times can vary based on the type, thickness and size of the steak. I’m cooking a steak approximately 1 to 1 1/2 inches thick.
Rare: 120°-125°F
Medium Rare: 130°-135°F
Medium: 140°-145°F
Medium Well: 150°-155°F
Well Done: 160°-175°F
While the meat is resting, you can make a balsamic reduction sauce. You’ll be glad you did. I deglaze the pan with balsamic vinegar. Add a couple tablespoons of butter and 1/3 to 1/2 cup of whip cream. Let it simmer for a few minutes. The house will smell like heaven and your steak will be ever so happy to be bathed in the sauce.
and remember: Do whatever you want and if it’s something you’re going to regret in the morning, sleep late. Big kiss, Lynn
From the Recipe Box 