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 This is how I made it. |
Add a photoThis is a basic recipe for a juicy steak.
The best way to cook a steak, so that it is tender and juicy is to sear it on a cast iron skillet over medium-high heat, then transferring it in an oven set at 325-350 degrees Fahrenheit. Cast iron pans conduct heat better than pans made with other materials, and can be transferred directly in an oven. To achieve the best results use a cut of beef that has marbling (chuck, t-bone, porter house). Chuck is fairly inexpensive but pack allot of flavor. Sirloin is lean, and tough after being cooked, it is best served stewed.
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Ingredients
- Steak
- Sea salt
- fresh ground black pepper
- powdered garlic
- paprika
- olive oil
- shallots or a sweet onion
- Cast iron pan
- sweet vermouth or any red wine
Directions
- Preheat oven and pan on the stove
- With a fresh or thawed steak:
- - sprinkle salt on both sides sparingly
- - rub olive olive oil on both sides
- - place on a hot pan, searing one side until blood leaches out and the steak is browned, then flip the steak, repeating on the other side
- - once browned on both sides, transfer the steak on a plate or cutting board, keeping juices in the pan.
- - remove the pan from direct heat
- - add red wine to remove particles from hot pan, about 1 or 2 shots worth
- - thinly slice an onion into rings, or sliver a few shallots and add in the pan, cooking till semi-translucent
- - add a black pepper on both sides of steak.
- - add a dusting of paprika and granulated garlic on top of one side of the steak.
- - place steak in pan on top of onions and place it in the heated oven.
- - In about 10 minutes, check the steak, once juices have created itself into its own gravy on top of steak, the steak should be medium-rare to medium
- - Remove the pan from the oven and place at room temp with the meat in place for an additional 10 minutes,
- -Serve
- Alternate:
- - For a more thoroughly cooked piece of meat, instead of placing the steak in room temperature to rest, keep the steak in oven, turned off, checking every 5-10 minutes until desired doneness is achieved.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 32g | |
| Calories 51 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 38mg | 1% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.32g | 2% |
| Protein 0.22g | 0% |
Reviews
November 20, 2009
The steak was very good, I suggest to take fresh and tender beef part for it.I've cooked/tasted this recipe!
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