Tuesday, February 21, 2012

Butch Cookin' Ribeye Steak

First you gotta get a nice grass-fed, grass-finished ribeye steak. Newport Market's got 'em.

You'll also need a cast-iron skillet, and a 30-lb weight.

You pre-heat your oven to 200 degrees Fahrenheit. Yes, that's 200.

Unwrap the steak and season it with some fine salt, all sides, then wrap it in plastic wrap and stick it in the freezer for at least an hour.  You are freezing the meat.

Place a cast-iron skillet on the stovetop and set the gas to "high." You want the pan to be insanely hot. You better hope to have a good oven hood with a strong fan, which I don't.

When the pan is hot -- about ten minutes -- pull the steak out of the freezer and unwrap it, then spread a tablespoon of oil in the insanely-hot skillet.

(NB: The type of oil you use has to have a very high "smoke point" or you'll set of great clouds of hot smoke. I use Refined Avocado Oil which, as far as I can tell, has the highest smoke point of any cooking oil. No one in town carries it: I tried Nature's, Whole Foods, and the Newport Market. Had to order the stuff online. Spectrum makes it. Even so, you'll be kicking off a lot of smoke.) 

Anyway, slap the steak into the oiled skillet, then mash it against the hot iron with something like this:

A power transformer taken from a high end audio power amplifier is used to mash the steak against the very hot skillet. This lump of copper, iron, and epoxy weighs nearly 30 lbs. 

Sear the meat for a minute or so until the down side is browned.

Because the meat was frozen, only the outer layer which rested against the skillet has been cooked, which promotes good flavor. The inside will be cooked slowly and evenly which promotes tenderness and juiciosity.

So transfer the seared steak onto a small, buttered baking sheet, browned side up, and place in oven.
The steak is placed on the baking sheet with its browned side up. 

Cook until the inside of the steak reads 135F for rare, 145F for med., 165F for well-done; 30 minutes to an hour. The slow-cooking at low temperature assures even cooking throughout the steak.

Remove from oven, tent with aluminum foil for 10 minutes.

Slice thinly, season to taste, and serve with a manly, primitive, red wine.

Evenly cooked, tender, and juicy.

4 comments:

  1. Looks pretty darn rare to me. I like my meat a little more cooked. How come you didn't share a bite with me?

    ReplyDelete
  2. Because you always think I cook meat too rare for you, and turn up your nose when I offer a taste.

    ReplyDelete
  3. Doesn't look too rare to me, Jack! Next time you cook one I'll gladly help you eat it.

    ReplyDelete

 
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