Happy New Year everyone!
The lady folks are at the lake. I just got back from ND - been there since Thanksgiving helping my dad through his surgery and recovery.
I'd planned to make this dinner last night, but just too tired - so instead of New Year's Eve it is New Year's Day dinner. I found a great rib eye steak - about 1 1/2" thick, well marbled - just over a pound. It is WAY too cold to try to do anything outside here, so I decided to try Alton Brown's pan seared rib eye method.
Pulled the steak, patted dry and seasoned with kosher salt and fresh ground pepper on both sides - set aside to come to room temperature.
Put a cast iron pan in the oven and set to 500*
Knowing things would happen quickly, I got some Yukon rose potatoes ready, some butter and parsley to finish the steak, and everything else in place.
After the oven came to temp, I pulled the pan and put it on a burner set to high - want to get it screaming hot...
By now the steak is ready and the salt has pulled the moisture out and let it go back in. I rubbed a little grape seed oil over the steak and dropped it on the hot cast iron pan.
Let it go for 30 seconds - then flipped - another 30 seconds
Put the pan and steak in the oven and let it go 2 minutes. After the 2 minutes I flipped the steak and gave it another 2 minutes.
At this time Alton says it is ready - his may have been.... mine wasn't. Might be my oven, might be the steak was still a bit cold in the center because it was so thick... I gave it another two minutes, and flipped again. Now the temp was up to 135* and I pulled it to rest.
I added some butter and parsley and let it rest under aluminum foil for about 5 minutes... plated with the potatoes.... Added some homemade horseradish from a friend of my brother - the best I have EVER tasted... ohhhhh boy that is a dinner to start a new year!
I hope you all have a wonderful new year and find everything you are looking for!
Cheers,
David
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