Cooked steak tonight, along with roast potatoes to which I added crushed garlic cloves to the pan while cooking. The end result there was like “hint of garlic” roast potatoes so I need to find a way to make it stronger!
Anyway, for posterity this is the method I used to cook the steaks. They were bacon-wrapped tenderloin from Costco, about $15 I think for 6 steaks, and we’ve cooked them in two batches of three at a time (serving two people each time). Each steak is around 6oz I’d guess so they’re not too big, an inch and a half thick or so.
First, defrost them overnight in the fridge, then get them out about 30-45 minutes before cooking to allow them to warm up to room temperature. About 15 minutes before cooking, I added some sea salt to each side. Start an iron skillet heating on the highest heat on a burner, and preheat the oven to 500F.
When the pan is unbelievably hot, after about 4 minutes for me, drizzle a tiny bit of olive oil on each steak and drop into the pan. Sear for 30 seconds, then flip over with tongs and sear for another 30 seconds. This bit is slightly more involved than it sounds due to the INCREDIBLE amount of smoke produced… it’s like something out of Backdraft, I literally could not see the steaks in the pan to flip them. Don’t worry, I battled through it.
Then flip the meat back to the original side, take the skillet and put the whole thing in the oven for 2 minutes. When the timer goes off, take the pan out, flip them again and put back in for another 2 minutes. When you take the steaks out at the end, let them sit for a minute or two and serve.
This should give you a perfect medium-rare steak. That’s exactly how we like them. If you like them cooked any higher than medium then you are a bad person and your opinion is wrong!
