The Perfect Steak

One of my all-time favorite foods is steak...as you may have guessed by the not-so-subtle header of this site. I know lots of low-carbers enjoy their steaks, so I'm curious. What's your perfect steak?

I heat up the pan to the highest setting:

For fat, I either use light olive oil or ghee (clarified butter – withstands high heat much better than regular butter). My favorite steak cut is a ribeye, with lots of marbling.

Once the pan is hot, and before the oil begins smoking, I toss the steak in. Because I have lazy microwave timer habits involving pressing the least amount of buttons possible, I set the timer for 1:11 for each side.

While the steak is cooking, I slice ½ tablespoon off a stick of butter, and place the pieces on the side of my plate.

      

I transfer the steak to the plate, flipping it over so the side that has most recently been on the heat is face up. I put the butter slices on the hot meat, grind some black pepper over it and sit down to enjoy.

This method makes a steak with a crispy crust on the outside, browns all the fat and leaves a deep pink, juicy center...

So tell me, how do you cook yours? Any good seasoning tips or cooking tricks?

Comments

[Kevin Graves]

Hi Kate,
You and I were two featured bloggers today on Jimmy Moore's Living LaVida Lowcarb! I decided to check you out! Mmmmmmm STEAK!!!
That ribeye made me want to go to the market right now. My favorite is ribeye as well. My favorite way to prepare a ribeye is to do a rub on the steak of cayenne, chili powder, cumin, garlic powder, and seasoning like Tony Chachere's Cajun seasoning or Cavendars Seasoning. Let that soak in for about an hour or two and then grill on a very hot grill, and serve it medium. OH MY. When money permits, a Porterhouse is to die for prepared this way!
I've bookmarked your blog! We are in good company to be mentioned by Jimmy! Welcome to the club!

Sincerely
Kevbo (Kevin Graves)
Dallas TX

[subrosa]

Place a cast iron skillet over a gas flame set on high. Leave skillet alone for at least five minutes. It needs to be really hot. Put some large grain salt in the skillet. Lightly salt and pepper the steak. Toss in skillet and sear both sides. Turn down heat and cook for an additional 3 minutes each side. (You could also put the skillet in the oven to complete cooking.) This is known as Pittsburgh style in some parts of the country.

[nonegiven]

First, I have the butcher cut my ribeyes 1" to 1 1/4" thick. I season lightly with garlic powder, lemon pepper, and just a little seasoned salt. DH goes out and starts the charcoal while the seasoning sinks in. I like my steak grilled until it only jumps a little when I stick a fork in it but it doesn't moo.

[Scott Kustes]

That looks delicious! I've never tried panfrying a steak. I usually prime the grill, coat the steak in pepper (grass-fed of coruse, usually bison) and give it a few minutes per side, throwing several minced cloves of garlic on it after the flip (so that they don't fall down through the grate). Then I slice it and throw an avocado on top and a touch of olive oil. It is beyond rare. My wife calls it raw...I call it delicious.

[PJ (RightNow)]

I just bought an All-Clad pannini pan mostly for searing steaks. I bought half a side of beef, grass fed from some semi-local farmers not long ago but I haven't really known how to cook everything to be honest. Lowcarb has forced me to cook more than anything else in my life. I don't like any actual red but I do like pink and dark pink in my steak. Now if only I could figure out the spice mix that Outback steakhouse uses! :-)