Who doesn’t love a nice piece of meat?
If you’ve ever been to our house, you might have been lucky enough to have MG’s fricken awesome steak. After having this for dinner, I honestly don’t care to go to steakhouses. We’ve been to a few restaurants for steak since, but I still compare it to the one we eat at home.
I’m finally willing to share the recipe with you! If you follow these steps, your steak will turn out amazing every time.
First off, get a nice piece of meat. I love bone-in ribeye – it has a good texture and enough fat for a flavorful steak. If you’re willing to splurge, get the Prime cut at Costco. If you’re really willing to put some money down, find a butcher for a dry-aged piece of meat. Whole Foods sells their dry-age ribeye for ~$22/lb. Five Dot Ranch has mind-blowing cuts of meat, you can find them at the Oxbow market in Napa Valley, ~$25/lb for dry-aged, but totally worth the cost.
Let’s get started! Preheat the oven to 500° F.
As you’re pre-heating the oven, sprinkle McCormick’s Grill Mates Montreal Steak seasoning onto the steak, not too much because you want to still taste the meat flavor. I also love Gibson’s Seasoning Salt (a steakhouse located in Chicago), but for this recipe, we’ll stick to McCormick’s.
^^^ My two favorite seasonings
Once the oven hits 450° F, heat up your cast iron skillet on high. Get it as hot as you can (if this is a used skillet, the previous oil residue will start to steam, which is a good indicator that it’s hot).
Once the skillet is hot, hot, hot, add a slice of butter onto the pan. When the butter is melted, place the steak onto the skillet. Sear each side for only 30 seconds. Searing helps to keep all the juices in.
The oven should be at 500° F at this point. Place the entire skillet into the oven. Bake the steak 2 minutes on each side (this is for 1 inch steaks only). If the steak is thicker than 1 inch, place the steak in the oven for 3 minutes on each side.
Last step, after taking the steak out of the oven, let it rest for 5 minutes. Basically this lets the steak soak up all the juice. And yes, a juicy steak is where it’s at! This is the hardest step since your house probably is filled with mouth-watering smells of steak.
Now savor every bite of steak because it’s probably amazing, and juicy, and flavorful, and all kinds of goodness. As I’m typing this, I feel like I can smell the deliciousness.
Dinner is served!
- A cast iron skillet is best because it allows you to sear the steak with some char, which adds some crispiness to the texture.
- This is a little trick I learned from an outdoors man that I used to work with. Poke at your thumb nugget to gauge how well done the meat is.
- Wine? Pshhh… I love eating steak with milk. The milk is so sweet, and steak is the perfect match. Anyone else like to do this?
- To clean your cast iron skillet, soak up the oil with a paper towel. Simply use hot/warm water and scrub off residue. Add some salt and scrub to get stubborn food remains. Do NOT use soap. You want your cast iron to become “well-seasoned” to prevent rust.
What do you think? Is this something you will try?
Are you hungry now? Cause I am!
I have the Le Creuset Cast Iron Skillet in Caribbean from Macy’s