Foolproof Steaks

Statistically, most people prefer a medium-rare steak, which you can accomplish if you cook it to an internal temp of 125F-130F and then let it rest for at least 5-minutes, tented. The resting period is critical here, because it accomplishes 2 things for you. First, it allows the proteins in your steak to relax and redistribute the juices in the steak. If you cut into the steak too soon the tense proteins will push all of the liquid out onto your plate and you’ll have a very dry steak. Second, the resting allows your steak to finish cooking and become safe. A single second at 160F kills off any of the bacteria you need to worry about in a steak, but it also makes for a very dry and tough steak. 3+minutes at 130F will accomplish the same level of safety while still giving you a delicious steak!

      Ingredients:

• 1 6-8oz. steak
• Salt & Pepper
• 2 Tbsp. Butter, unsalted 

       Equipment:

• Heavy bottomed skillet which can go in the oven
• Probe thermometer which can go in the oven
• Aluminum foil 

      Directions:

1. Preheat oven to 275F, bring butter and bleu cheese to room temperature, and pat steak(s) dry with paper towel
2. See timing chart below for which steps to take next

• < 15-minutes before serving
  • Season (step 3) and cook right away (step 4)
• > 15-minutes and less than 1-2hrs before serving
  • Season (step 3) and place steak(s) on a cooling rack over a pan or plate and set aside at room temperature. After 1-2hrs (minimum of 45-minutes!), cook (step 4)
• > 1-2hrs before serving
  • Season (step 3) and place steak(s) on a cooling rack over a pan or plate and set in your fridge, uncovered, for 1-3 days. Cook (step 4)

3. Liberally season all sides of your steak with salt and pepper, massaging it in so it really sticks. Follow the timings from above for the next steps   
4. Add a high smoke point oil (avocado works well here) to the heaviest skillet you have (cast iron, heavy stainless steel, enameled cast iron, …) and heat on high until it is screaming hot. Add your steak. If cooking more than one steak, make sure there is enough room for a 1-in clearance around all sides of each steak (less than that and your crowding the pan, which will cause it to never get hot enough). Let rest in the pan until a crust has formed on the bottom of your steak and it freely releases from the pan (about 3- minutes).
5. Flip steak, insert an instant-read probe thermometer, and place the entire skillet into your oven. Roast until the internal temperature reads between 125-130F. Then remove from the oven and set on a separate plate, tented with foil, for 5-minutes to rest before eating. Enjoy!