steak

Simple Steak

Ingredients

Steaks 

Kosher salt

Freshly ground pepper

2 pads of butter

Equipment

Cast iron skillet

Tongs

Insta-read thermometer

Directions

Remove steaks from the fridge and let them come up  in temperature for 10-20 minutes.

Salt and pepper both sides of the steak. Don't puncture them with a fork when turning them over, or you'll lose moisture when you cook them. Flip them with tongs. Allow to sit for 5 minutes.

With 2-3 minutes remaining in the wait time for the steaks, place the cast iron skillet over medium heat. 

Test the skillets temperature by touching butter to the skillet. If it immediately sizzles, it's ready. Melt one pad of butter, and place the steaks in the skillet. It's important not to move the steaks around, so they can develop a nice crust.

After 4 minutes (adjust based on the thickness of your steaks, more minutes for thicker, less for thinner) place the second pad of butter in the skillet. Make sure to get butter where the steaks were positioned for the first side to prevent sticking.

Cook on the second side for 3 minutes, or until the internal temperature of your steak is where you like it. Temperature chart here.

Remove the steak from the skillet and let them rest for at least 5 minutes. The temperature will continue to rise in this time, so if you were 5 degrees shy in the pan, it should reach your desired temperature in this time. 

Slice and enjoy!

Active Time: 7 minutes          Inactive Time: 15-30 minutes          Total Time: 22-37 minutes

See What I Did There?

I put the recipe first. It drives me crazy when I have to scroll through 30 feet of pictures and personal anecdotes to reach the recipe. I'm sure that's a tactic to get people to read said anecdotes, but it doesn't really work on me. I don't read them; I just scroll. So I saved you some scrolling. Now on to the personal anecdotes.

Personal Anecdotes

I learned about myself today. It was mostly uncomfortable things. So of course I'm going to point them out to you.  

1. I do not like filming myself. It feels weird. I don't know how people do it on a regular basis. 

2. I'm bad at filming myself. One camera may not be enough for this. It's quite hard to get all the necessary shots with one phone camera. And it's hard to get enough of me or the food on the screen. I'm going to have to do some research. 

3. Video editing takes more creativity than expected. This will be an interesting growing process.

4. Steak and tomato soup go really well together. Here's the soup recipe if you'd like to try it yourself!

Hopefully the videos that follow this one will get better and better. That's what I'm aiming for, at least. If you have any questions, want me to try out a recipe, want to yell at me for filming vertically for a bit, or anything else, leave a comment for me! I'd love to hear from you.