Thursday, May 7, 2009

Marinated Pan-Roasted Steak

steak sliced on cutting board

I know my blog has been pretty much 99% desserts so far, so I just wanted to change it up a bit with a big steak ;) Seriously, unless you don't eat red meat, you should find an excuse to make this steak ASAP. It is amazing! (So amazing that I didn't get a chance to do a real photo shoot... we gobbled it up too fast:) )

[skip to recipe]

steak sliced on cutting board

I'd just like to state that I had never cooked a steak before attempting this, and it still came out beautifully. The salting and marination do most of the work, so if you do those properly, you can cook it however you like and I'm sure it will be great. Since I live in an apartment with no outside to grill, I pan-seared the steak and then roasted it in the oven. It doesn't have to be a wonderful cut to turn out great — I used a bottom sirloin, and it was like butter.

Here is the glorious bottom sirloin:

raw steak

I don't know all that much about cuts of meat, but according to Wikipedia, this cut is more tough than top sirloin (and a heck of a lot less expensive).

After buying your steak and all necessary supplies for the marinade, start to whip up the marinade. You can use your favorite marinade recipe; I went with a garlic, ginger and scallion marinade from Cooks Illustrated.

You don't have to go too crazy chopping all of this up, because it's going to go into the food processor after this :)

garlic - wholegarlic - minced
scallions - cut upscallions - minced
ginger - wholeginger - minced

Dump into food processor, add sesame oil & olive oil, and process.

garlic, ginger, scallions in food processor

sesame oilolive oil

finished marinade


Marinade complete :)

Now, take your steak, and salt it LIBERALLY on both sides.

salted steak

Then smear all of the marinade on top of the salt on both sides. Wrap well in plastic wrap and let sit for at least an hour, and up to 24 hours.

marinated steak

When you're ready to start cooking, preheat the oven to 450° F. Take the steak out of the plastic and wipe off most of the salt/marinade paste. Heat some vegetable oil in a skillet (the skillet should be ovenproof, preferably cast iron) until it smokes, and then place the steak into the hot skillet.

steak in skillet

SIZZLE! Did I mention you need to turn on the exhaust fan? Yea, do that :)

Sear 3-4 minutes on the first side. Turn the steak over with tongs and sear 3-4 minutes on the other side.

steak in skillet

Place the entire skillet into the hot oven and roast — 4-5 minutes will get you to medium-rare. I used a probe thermometer stuck into the thickest part of the meat to be really sure. You should cook until it is slightly less done than desired, because it will continue cooking a bit after it's out of the oven.

Next is the hardest part. You need to let the steak REST under an aluminum foil tent for 5-10 minutes after it's out of the oven. I know, I know. Just do it! In the words of Alton Brown, your patience will be rewarded.

cooked steak on cutting board


Marinated Pan-Roasted Steak
Adapted from Cooks Illustrated (link is members-only)

Ingredients:
Marinade:
4 tablespoons toasted sesame oil
2 tablespoons extra virgin olive oil
3 medium cloves of garlic, minced or pressed through a garlic press (about 1 tablespoon)
2 medium scallions, minced (about 3 tablespoons)
3" piece fresh ginger, peeled and minced (about 3 tablespoons)

Steak:
1 steak, 2 pounds (almost 1kg), patted dry with paper towels
enough kosher salt to crust the meat
2 teaspoons vegetable oil
1/4 teaspoon freshly ground black pepper (optional)

To make the marinade:
Put all ingredients into food processor and process until smooth. You can make this ahead and refrigerate until you're ready to use it.

To prepare the steak:
Poke the steak with a fork about 20 times per side. Liberally salt both sides of the steak to create a crust. Then coat both sides of the steak with marinade. Wrap well in plastic wrap and refrigerate for at least an hour, or up to 24 hours.

To cook the steak:
Heat the oven to 450° F (230° C, gas mark 8). Heat the vegetable oil in a 12" ovenproof skillet until the oil smokes. Wipe the marinade and salt off of the steak, and if you like, season with the black pepper. Put the steak into the hot skillet (stand back a bit in case the oil splatters).

Sear the steak until browned, 3-4 minutes. Flip with tongs and sear for another 3-4 minutes on the other side. If you have a probe thermometer, stick it into the thickest part of the meat. Place the entire skillet into the oven and roast until slightly less done than you like it. A final result of medium rare will require 4-5 minutes in the oven.

Remove the hot skillet from the oven and transfer the steak to a cutting board. Place a tent of aluminum foil over the steak and let it rest for 5 to 10 minutes before slicing and serving.

Nutrition Facts from NutritionData.com:
per 1/4 of steak (1/2 pound raw)
[click to show or hide]


I heartily recommend this marinade and pan-roasting method! It's also endorsed by my husband A., who was originally scared that I would ruin a good steak ;) Wrong! We loved it. Let me know if you've ever cooked a steak this way, or if you have any marinade recommendations! :)

14 comments:

Debra Snider said...

Delightful to see meat here for a nice change! And your top photo has sealed the deal for me - it's steak for dinner tonight.

I have a simple flank steak recipe that creates a similar result without the marinating or roasting, but with the resting. I'll email it to you.

vibi said...

OhhhooOOHhhh!
I'm not sure if what some scientists say about humans not being made to be carnivorous, for their teeth are ones to chew and not tear, for their instinct doesn't push them to hunger a squirl, a cow of a fish they see... but mannn, Kim! there is no doubt in my mind (at least) that, that first picture confirms very much so there IS, a big part of me that is just that... carnivorous!!! FOR SURE! lol
Totaly mouthwatering!

natalia said...

Ciao ! It looks so good I'm surprised you could take such a beautifil photo before eating it !

Amanda said...

That looks so mouth watering! Thanks for the marinade recipe, always looking for good marinades!

twoskinnyjenkins said...

truly BEAUTIFUL steak. I don't make red meat very often, but you have inspired me!

Sara said...

Looks awesome. Sometimes there is no substitute for a simply cooked steak. We just ate some great rib eye's last night - yum!

Banjo said...

Hey Kim! I nominated you for a blogging award. Check out my blog. :)

Jinphotography said...

It look so delicious. Steak is one of my favorite. you making me hungry again. :D

Shari@Whisk: a food blog said...

Beautiful. And cooked to perfection! Looks like a super method! Thanks for sharing!

Kentucky Wedding Photographer said...

I think you outta give Top Chef a shot!!

Truffle Salt said...

did you rest long enough? that's a whole lot of juice leakin'!

kimberly salem said...

Hey Truffle Salt - I rested it for 10 mins until my husband couldn't take it any longer ;) A lot of juices ran out, but it was still really juicy when we ate it!

Anonymous said...

Just found this blog...was looking for a way to cook some steak that I found in the freezer, and with the fierce onslaught of winter, we couldn't cook on the BBQ. Let me just say....wow! Thanks for a great recipe! I almost don't ever want to use the BBQ ever again.

heather said...

Tried this recipient.tonight my husband, boys and i LOVED LOVED LOVED it....THANK YOU!

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