Happy beautiful day in Chicago!
I have been cooking more and more steak since we can’t go out to eat (insert crying face.) I always go the filet mignon route but I love flank steak as well!
I think most people get intimidated by cooking steak at home because it’s tricky to get the right temperature. I have a few foolproof tricks to get that perfect medium-rare steak every time. The thickness is really where you got to pay attention to. If it’s over a 1/2 inch thick, sear on the stove and finish off in the oven. If it’s less than a 1/2 inch thick, you can get away with cooking on the stovetop. I prefer the sear a cast iron gives a steak. Cast iron skillets get super evenly hot which is what we need for that sear.
I like to season my steak with good ol’ Montreal Spicy Steak seasoning. It’s something my Dad used when I was young and it gives the meat a really nice spice. I also add in a generous amount of sea salt and ground pepper. Make sure the steak has adjusted to room temperature and patted down dry before seasoning so there’s little moisture inside.
For a thinner steak – heat up your skillet (about 2 minutes) on high heat. Right before you add in the steaks, add in some good quality butter. Hit the pan with those steaks and do not touch them for 3 minutes. Set your timer! At that 3 min mark, flip and add in a few cloves of garlic and another pat of butter and with a spoon the melted butter on top of that steak tossing the garlic around in the pan. Set that timer for another 2-3 minutes. Remove from the heat and place on a cutting board and rest for at least 4 minutes before serving. Spoon over that butter and garlic.
For a thicker steak use the above method – sear on both sides for 2-3 minutes. Don’t add in the pad of butter and whole garlic clove until the end of the second flip and then transfer into the oven on broil for another 6-8 minutes and then take out and let it rest for 4 minutes.
If you feel like your steak isn’t done enough, broil for another 2 minutes or until desired doneness!
xx
Taylor
foodierunion.com 