2 - 8 OUNCE STEAKS

SALT AND PEPPER

3 TO 4 TABLESPOONS OF MELTED BUTTER

COOKING A STEAK TERRIFIES MOST PEOPLE.  IT IS A VERY EXPENSIVE PIECE OF MEAT AND PEOPLE WANT TO GET IT RIGHT, NOT ONLY FOR THEMSELVES BUT FOR THEIR GUESTS.

WHETHER YOU ARE COOKING A PORTERHOUSE, A NEW YORK STRIP, A RIB EYE OR A FILET MIGNON THE PROCESS IS THE SAME.

1.  FIRST PAT THE STEAK DRY WITH A PAPER TOWEL SO IT CAN GET A GOOD CRUST.

2.  SECOND HEAT A CAST IRON SKILLET ON MEDIUM TO HIGH HEAT OR IF YOU PREFER ON AN OUTDOOR GRILL.

3.  SEASON THE STEAK LIBERALLY WITH SALT ON BOTH SIDES.  I PREFER TO ADD PEPPER AT THE LAST MOMENT BECAUSE PEPPER CAN BURN AND TURN BITTER.

4.  PUT A SMALL AMOUNT OF CANOLA OIL IN THE SKILLET OR CLEAN THE GRILL WITH A SMALL CLOTH OILED WITH CANOLA OIL.  PUT THE STEAK ON THE SKILLET OR GRILL AND LEAVE IT ALONE!  THIS IS ONE OF THE BIGGEST MISTAKES PEOPLE MAKE.  YOU MUST GIVE THE STEAK TIME TO GET A NICE SEAR AND CRUST.  AFTER ABOUT 2 TO 3 MINUTES ON AN 8 OUNCE STEAK YOU CAN TURN IT.

5.  DEPENDING ON HOW YOU WANT YOUR STEAK COOKED PLEASE USE THE FOLLOWING GUIDE. OPEN YOUR HAND PALM SIDE DOWN. IF YOU PUT YOUR FINGER BETWEEN YOUR THUMB AND INDEX FINGER THAT SOFTNESS ROUGHLY IS WHAT THE MEAT SHOULD FEEL LIKE IF YOU TOUCH IT WITH YOUR THUMB FOR RARE. FOR MEDIUM RARE STRETCH YOUR HAND FULLY AND TOUCH THE SPOT BETWEEN YOUR THUMB AND INDEX FINGER. THAT IS MEDIUM RARE. IF YOU LIKE YOUR STEAK WELL DONE COOK IT FOR ANOTHER 2 MINUTES OR SO. A MEDIUM RARE STEAK THAT IS 8 OUNCES WILL TAKE ROUGHLY 4 MINUTES OVER HIGH HEAT.

6.  GRATE SOME PEPPER OVER THE STEAK ABOUT A MINUTE BEFORE YOU TAKE IT OFF AND POUR SOME BUTTER OVER THE TOP OF THE STEAK. ONCE REMOVED LEAVE IT ALONE FOR 10 MINUTES.  ANOTHER BIG MISTAKE IS  PEOPLE OFTEN DO NOT LET THE MEAT REST. IF YOU CUT INTO IT RIGHT AWAY ALL OF THE JUICES WILL DRAIN AWAY AND YOU WILL HAVE A TERRIBLE STEAK.

I HOPE THIS TECHNIQUE HELPS YOU, IT HAS HELPED ME!