This simple steak cooking tutorial will teach you how to easily prepare restaurant quality steaks at home!
My love for
my husband steak knows no bounds. I know, I know. It should be the other way around, right? Not to worry, it's *thisclose* - and he totally understands. I mean, meat. Amiright?
So this Valentine's Day, I'm proving my love for him by skipping the sitter and the restaurant. (There's not much he loathes more than paying for someone to watch the kids and then waiting and eating at an overpriced-overcrowded restaurant. Give him the early bird special any day!) So, seriously. This is his love language. (I love you, Wesley!)
When we met fifteen (!!!) years ago, Wesley maybe wanted to get married and possibly have 2 kids when he was 40ish. But, meh. Maybe he'd just be a bachelor. On the other hand, I wanted to be hitched in the next couple years and have like 42 kids. Or more. Clearly we were a match made in heaven.
We crossed paths in Spanish class senior year of college when I was about to leave the state for law school. He was into tall track running girls and beer. I liked older guys, am barely tall enough to see over a steering wheel, and only run if chased. Sometimes not even then. After a few months of inexplicable flirting (I mean seriously, could we be any more wrong for each other?), we finally went out.
And here we are fifteen years later about to celebrate our twelfth wedding anniversary with 5 kids.
What we've learned in this time is that intimacy evolves over the course of a marriage. When you're dating it's raw and exciting and all.the.time. When you're newly married it's playful and exploratory. And when you're deep into the relationship, drowning in kids and mortgages, it's quiet, late, stolen moments. They're all wonderful, but our time now means so much more than it did five, ten, and fifteen years ago.
I'll take an evening date on the patio with a great meal and new movie while keeping a strained ear for the baby over the crowded trendy bar from our 20's any day. We're in this together now. Like, really. We don't NEED each other any more, but we still WANT each other. And that's all I can ask of my marriage.
Well, that and steak.
Shop for (awesome) related items with our Amazon affiliate links:
- Outdoor propane and charcoal grills
- Lodge Pre-Seasoned Cast-Iron Skillet
- Lodge Cast-Iron Reversible Grill/Griddle
- Chefs Basics 18-Piece Stainless-Steel Barbecue Set
How to Sear the Perfect Steak, Ingredients:
- Steak, thick cut at least 1 1/2" (The better the quality, the better the results. But you can totally do this with cheap cuts too. I promise, we don't always eat rib-eye!)
- Rock salt (also called ice cream salt)
- Rendered bacon fat (or other fat/oil)
- Seasoned salt (or a mix of salt, pepper, and garlic powder)
- Fresh parsley
How to Sear the Perfect Steak, Directions:
- Pour a layer of rock salt onto a plate and place the steak over top. Cover the steak with rock salt. Let it sit (not refrigerated!) for at least 20 minutes. Forty-five minutes is better.
- Bring a cast-iron skillet to screaming hot on the stove-top. No, fer realz. Like so hot you wonder if maybe you should keep the fire department on the line just in case.
- Drop some rendered bacon fat into the pan, just enough to cover the bottom of the pan. It will smoke a lot. Now is probably a good time to disconnect the smoke detector. And open your windows.
- Heavily season one side of the steak and lay it gently into the pan, seasoned side down. Let it sit for 2 minutes. Really, really. Two full minutes. Set your timer.
- Season the second side of the steak and, using tongs, gently flip it over. Let it sit another two minutes.
- Turn the heat off and throw a big ol' blob of butter into the pan next to the steak. (The cast iron will be plenty hot enough to continue cooking the steak). When the butter's melted, toss a handful of parsley in too.
- Lift the steak up and let some butter and parsley underneath. Spoon some over top as well.
- If you like your steak rare (like me!), you're about finished. If you like it done more (sigh), flip it every thirty seconds or so until you reach desired doneness.
- Remove steak to a clean plate and allow it to rest a few minutes while you put on your good yoga pants and a swipe of cherry lip balm.
- Slice (against the grain) with a very sharp knife.
You may also enjoy:
This 'How to Cook the PERFECT Steak and Skip the Restaurant this Valentine's Day!' tutorial and article was originaly developed for Collective Bias, and K-Y®. Mama Loves Food was compensated for the work. All opinions and recipes are mine alone. #YoursandMine #CollectiveBias