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Originally posted by: jatki99
Oh man,i just saw that good eats episode and thought "what a great new way to try fixin' a steak",especially in the winter, non-grilling time. I might have to try it sooner rather than later,i have that tenderloin aging about ready to come out. Do you follow his recipe exactly, or change it in anyway?
JOHN
Originally posted by: jatki99
Oh man,i just saw that good eats episode and thought "what a great new way to try fixin' a steak",especially in the winter, non-grilling time. I might have to try it sooner rather than later,i have that tenderloin aging about ready to come out. Do you follow his recipe exactly, or change it in anyway?
JOHN
John: I do follow the recipe pretty closely. It sounded so easy the first time I looked at it that I was skeptical that it would work, but it does. We usually put our cast iron skillet in the oven with the potatoes while they're baking. When the potatoes are done, we take them out, crank up the heat to 500 to get the pan nice and hot. Then we just transfer the hot pan to a hot burner on the range to get a nice sear. I use oil to coat the steak with and sprinkle it with kosher salt. The high heat can make the kitchen a little smokey, so we run our range hood fan. I LOVE this recipe. Here's the link with a video...
https://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
