Best Steak Ever?

This is how this steak prep was described in the cook book. Whether or not you think this is the best steak ever is totally up to what fulfills that criteria for you.

What you’ll need:


2 thick cut steaks (I used strip loins, rib eyes would also be great if you got baseball money)
1 Garlic Clove
1 Onion
Grapeseed Oil
Preferred Steak Spice

Cast Iron Skillet
Oven safe digital thermometer

If you want to go hardcore with this, dry brine your steaks the night before you want to cook them. Pour a thick layer of salt on one side and let them sit in the fridge overnight.

Ninety minutes before you want to cook your steak, rinse them off under cold water and then remove all surface moisture with paper towels.


Rub a garlic clove over both sides of the steak and then apply pepper and your preferred steak seasoning. Place your stakes on a cake rack and put them in the freezer (you read that right) for 30-45 minutes. Your freezer is as dry as it gets and will remove as much moisture as possible. This makes for tasty steaks.


While the steaks are drying out in the freezer, cut up an onion and one clove of garlic. Put the skillet on the element and set it to high. Let it heat up for 5 minutes. Pre-heat the oven to 200F. Set your thermometer to go off at 57C. Coat the skillet with a layer of grapeseed oil. Turn your fan on because its about to get smokey.


Sear your steaks for one minute each side. If you really want to go all out, sear the edges too. Embrace the smoke and let the glorious smell of seared beef fill your kitchen.


Once all surfaces are seared, add the onions and garlic to the skillet and make a bed for the steaks. Lay them flat and insert the thermometer to the thickest part of steak. Let the steaks cook until the thermometer goes off.

*NOTE- 57C gives you a nice rare steak. If you like abusing beef and need to cook it longer, set your thermometer to 59C. Any higher and you might as well order chicken fingers.*


When your steaks reach the internal cooking temperature pull them out of the oven. If you’re like me and used to steaks coming off the grill, you’ll notice that this is a very different cooking method.

As far as the proclamation that this will produce the best steak ever, I’d say that’s subjective. I’ve been cooking steaks since I was 14 and am quite proficient at making people salivate with my results. So to say this is the best steak ever is pretty bold. But I will go as far as saying this is the tastiest, most tender steak I’ve ever cooked that doesn’t involve a custom sauce or open flames.


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