A Simple Steak

[Timothy]

Been meaning to try this for a while...

2 lb rib eye.....about 3" thick, well marbled (aged if possible)

Room temperature, liberal seasoning with sea salt, I use grey and some EVOO, let sit to let the salt permiate the beef.

Make a rub of salt, cracked pepper and sesonings of your choice (I use Old Bay, hell I'd put that stuff on ice cream) and rub it in liberally.

In a smoking hot cast iron griddle pan, sear both sides about three minutes each and then toss the whole griddle pan and steak into a 375 degree oven and set the timer for about 12-15 minutes.  Check internal temperature and remove steak when it reaches 135-140 degrees for medium rare.  Let the steak rest loosely covered with foil for 10 minutes.

Slice 1/2"-3/4" pieces and serve....good for three generous servings.

Like "Butta"......

[DonWorsham]

I'll have to give this a try. Not sure about the Old Bay however.

[Timothy]

I'll have to give this a try. Not sure about the Old Bay however.

Whatever you like Don....

I know OB is a seafood seasoning but google the recipe and it's not that far off of some steak rubs with a little extra herbs thrown in for good measure.  I use it on everything depending on my mood.

It's fine with nothing but salt and pepper too, it's about the steak and how you like it...

[shooter32]

That's the way I do it up, nothing better!! 

Also anyone that uses "steak sauce" is doing something way wrong. Done right there's no need to f'up a great steak.

[Timothy]

That's the way I do it up, nothing better!!  

Also anyone that uses "steak sauce" is doing something way wrong. Done right there's no need to f'up a great steak.

GOD FORBID!

It's not allowed in my house, even my wife won't touch it.

 

[Sponsor]

[shooter32]

GOD FORBID!

It's not allowed in my house, even my wife won't touch it.

 

I believe it was the 11th commandment! 

[2HOW]

sounds good, Its about 19 degrees and blowing snow here now. I have a porterhouse Im gonna grill out later. I like the sprinkle on herbs and spices, have a new blend Ill try later. And a baked potatoe of course. 

[Timothy]

Been meaning to try this for a while...

2 lb rib eye.....about 3" thick, well marbled (aged if possible)

Room temperature, liberal seasoning with sea salt, I use grey and some EVOO, let sit to let the salt permiate the beef.

Make a rub of salt, cracked pepper and sesonings of your choice (I use Old Bay, hell I'd put that stuff on ice cream) and rub it in liberally.

In a smoking hot cast iron griddle pan, sear both sides about three minutes each and then toss the whole griddle pan and steak into a 375 degree oven and set the timer for about 12-15 minutes.  Check internal temperature and remove steak when it reaches 135-140 degrees for medium rare.  Let the steak rest loosely covered with foil for 10 minutes.

Slice 1/2"-3/4" pieces and serve....good for three generous servings.

Like "Butta"......

Just did this same technique with a 2-1/2 lb Porterhouse but kept the seasonings to sea salt and cracked pepper, dash of EVOO...

YUUUMMMMYYYYY!!!!

[m25operator]

On steak I am a salt and pepper guy, both coarse ground with EVOO, room temp for sure, and usually on the grill, I recently got turned on to Old Bay, it is fantastic on fish, pork and chicken. Might try it on beef, but I really like the beef flavor to come out. Tonight it looks like beef fajitas with skirt steak. Yum.

[billt]

It is extremely important to quit screwing around, and get that cholesterol level up to around 320 where the hell it belongs!  Bill T.