So, I wanted steak tonight. Specifically, I wanted steak on the grill tonight. Easy enough since we have a grill on our back deck and currently have a freezer FULL of meat. The reason for that is when I recently went to our local health food store, there was a TON of local, grass-fed beef on sale (35% off, to be exact, as it had all reached the last day for sale…I win). Needless to say, I stocked up.
I set a beautiful ribeye out to thaw earlier today. Once thawed, I seasoned it and was bringing it to room temperature. I asked hubby if a salad sounded good for dinner (some more greens from our own garden…Red Romaine, Bronze Beauty, and a mix of Chinese greens). He said that would be great. Awesome. Things were coming along great.
I asked hubby to please start up the grill. He gave me a blank stare. You know, that deer in the headlights kind-of stare? I asked (obviously), “What’s wrong?” His response, “We don’t have any propane left. I need to get it refilled.” Ugh.
This beauty was ready to go, so I had to cook her. Enter my cast iron skillet, stove, and oven. I’d done this before so I’d do it again.
You wanna learn how to cook the most unbelievably flavorful steak inside of your home, too? It’s easy. Keep reading.
STEP 1- Seasonings
I think that seasonings make or break a steak. Here is the concoction I use most often for steaks…
So simple, yet incredibly tasty! You can get the steak seasoning HERE, the white pepper (which is waaaay better than that other stuff) HERE, and the Ume Plum Vinegar HERE.
Drizzle about a 1t of the vinegar on both sides of the steak. This stuff helps penetrate the fibers of the meat so your seasonings really get in there. It’s so effective that you only have to do this about 15 minutes before you are ready to grill. Crazy, but true.
Then, sprinkle on some of the pepper and chophouse steak seasoning…as much or as little as you like (I like a lot).
Let it set for a few minutes, or longer…whatever works with your timetable will work with this seasoning mix (it’s the vinegar, I’m telling ya).
Bring meat close to room temperature before you are ready cook it.
Preheat your oven to 500 degrees (yes…that hot).
STEP 2- Skillet
Now, grab a healthy fat so you can sear your steak over medium high heat (I typically use virgin coconut oil). Once it is good and hot (you’ll know it’s hot when a drop of water bounces off of the oil), sear for 1-2 minutes on each side.
STEP 3- Oven
Very carefully take your skillet from the stove and place it in the oven. Don’t forget to remove your mit before you put it in!
I like my steak rare to medium rare, so for me it only takes about 5 minutes or so until it is done (tonight it took 7 minutes because I kept opening the oven to get pictures, like the one above).
STEP 4- Eat
From what I understand, cooking steak (and some other meats, too) at high temperatures, like 500 degrees, helps hold the juices in the meat. There is not enough time for them to really cook out, so you get to experience more of them. Lucky you, right!?
So, while we did not have a steak to split from the grill, we did have a lovely oven steak from the best cast iron skillet ever (I believe it was my grandmother’s skillet…I’ll have to double check with my Momma).
OH! I almost forgot. The salad!
- Organic Apple Cider Vinegar (like THIS)
- Organic Olive Oil (like THIS)
- Himalayan sea salt (like THIS)
- White pepper (like THIS)
Ready to make a steak and salad? Don’t let me keep you! Until next time…
xoxo,
Jess, aka Scratch Mommy
PS I had an absolutely incredible response to my skincare shop sale. I want to say THANK YOU for your support! I love helping us all to live a little more healthy everyday. We share a lot with each other and it makes me happy…everyday. 🙂
This post was shared at- Eat Fat Friday.