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rare steak | by justydrink
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rare steak

I didn't actually cook this, my husband did. But he knows how I like it. Bloody.


To cook:

Let meat sit on the counter and reach room temp. Rinse, pat as dry as you can with paper towels, salt on one side.


Heat the grill. We have a gas grill with three burners, so we turn them all on and let the whole thing get very hot. Lightly oil surface of the grill, turn off middle burner, and throw the steak on, salted side down. Sear 1min-3 mins, hood closed, depending on how thick the steak is and how burnt you like it. Salt raw side, turn off a different burner, and flip onto that side. Turn on the burner in the center again. Close hood, let it go 3-7 mins, again depending on how thick the steak is. Cook longer for medium and well done steaks, but in my humble opinion, you're just ruining good meat if you're not licking bloody juices off your plate by the end of it all.


Very important: LET THE STEAK REST FOR AT LEAST FIVE MINUTES AFTER TAKING IT OFF THE HEAT. Why ruin that perfectly cooked meat by cutting into it prematurely? Let the juices settle. I know you want to dig right in, but it will be worth it, I promise.


By the way, when we cook this inside, we do it this way:


Put cast iron skillet in oven. Heat oven to 500 degrees F. When it gets there, turn a range burner on full blast, take the skillet out of the oven (please use oven mitts) and onto the burner. If it's not smoking, heat the sucker til it is. Prep the meat as above, and sear both sides similarly. Timing may differ, and I've found it actually depends on your stove and equipment, so it takes some practice to nail it. After you've flipped the steak and the 2nd side is seared, stick the whole thing back into the oven for maybe four minutes (again, depends on how you like it). Again, let it rest before eating.


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Taken on November 7, 2007