Let’s be serious. Whether you are a vegetarian, pescatarian or carnivore, we are all looking for that perfectly-shaped and girthed piece of meat. I have been on the hunt on how to salvage such a piece long and hard without paying for it. Isn’t everyone’s New Year’s resolution to save more?
Paying for it always made me feel guilty. I would spend so much for the perfect meat, and then it would be done instantly. After learning, I decided to take my time, yet it wouldn’t be as delicious as it was in the beginning. At that point, I am working through it to finish. Add drinks with it, forget it! Elongates the process without the fun benefits, the shame and hangover are lingering with every sip.
Practice makes perfect. That’s for sure! In the beginning, I would watch videos, you know for tips, the right moves, the right setting, the right temp to make it sizzle, the right amount of juice to keep it going, etc. After much research, it was time to attempt it myself.
I’ve experimented with all different types, but this trick will work for any. I like mine closer to raw than anything, but everyone has their own preference. Below is a great way to cook your steak on stovetop + oven any way you want. Restaurant quality!
Tip: A stainless steel pan will work the best because you will have to pop it in the oven.
Steak of your choice
2 tbsp Smart Choice butter (of your choice)
Fresh peeled garlic (3 cloves)
- Start by preheating your oven to 425. On a medium heat, add butter. Remember that beef already has it’s own oil that comes out when it is cooked, so be cautious with how much you use. While waiting for the butter to melt, take the cloves of garlic and crush them by placing it under the flat side of the knife and adding pressure. Add the garlic.
- As the garlic starts to cook with the butter, start marinading both sides of the steak with salt and pepper to taste. A little goes a long way. Once the garlic pieces brown, bring the temperature to high.
- After 15 seconds of high heat, add the steak. That delicious sizzling sound will be playing. Once the one side is nice and brown, flip. About 30 seconds into cooking the other side, tilt your pan and baste your meat with a spoon.
- Once the other side is browned and still sizzling, take off the heat and pop it in the oven. 3 mins for rare, 5 minutes for medium rare, 7 minutes for medium well, and anything after that means you shouldn’t be into meat.
On aside:: Never was an Ed Sheeran fan, but this is one great jam!