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Steak

Bone-in rib eye medium rare sliced steak
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There is nothing quite as satisfying as a steak. Some purists might say you just need salt and pepper. But I beg to differ. I always marinate my steaks with a drizzle of soy sauce. The soy sauce doesn’t flavor the steak, it brings out the flavor of the steak. It gives the meat more umami taste.

Ingredients

Scale
  • Steak
  • 1 tablespoon of soy sauce per steak
  • 1 teaspoon salt per steak
  • 1 teaspoon garlic granules per steak
  • 1 teaspoon onion granules per steak
  • If pan searing: 1 tablespoon of beef tallow or other high smoke point oil
  • 2 tablespoons of butter
  • 2 cloves of garlic, smashed
  • 1 sprig of thyme

Instructions

  1. Remove steaks from the fridge 1 hour before cooking. Pat the steak completely dry with a paper towel.
  2. Drizzle soy sauce on both sides of the steak. Make sure there is a light coating and rub it in. This acts as a binder for the dry spices.
  3. Season each steak with salt, garlic granules and onion granules using 1/2 teaspoon on each side.
  4. If using a cast iron pan, add some beef tallow or another high smoke point oil and preheat your pan on medium high to high for at least 5 minutes or until you see the oil shimmering. Place the steak directly on the hot pan. Lay it away from you to avoid oil splashes. For a 1 1/2 inch steak, cook for about 3 1/2  to 4 minutes on each side for medium rare. Do not move the steak to allow it to develop a deep brown crust.
  5. After cooking the first side, flip the steak and sear for 3 to 4 minutes. Lower the heat and add butter, garlic and thyme on the side of the pan (not on top of the steaks). Let the butter coat the garlic and herbs. Spoon this butter over the steaks and keep basting the steak to infuse the butter onto the steak.
  6. Remove from pan and let the steak rest for 10 minutes before cutting.

Equipment

Notes

  • Rare: 120–125°F (49–52°C) – Cool red center.
  • Medium Rare: 130–135°F (54–57°C) – Warm red center (ideal for most steaks).
  • Medium: 140–145°F (60–63°C) – Warm pink center
  • Medium Well: 150–155°F (66–68°C) – Slightly pink center.
  • Well Done: 160°F+ (71°C+) – Little to no pink, firm. Don’t do this unless you like eating rocks. 

Find it online: https://moderateposh.com/steak/