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2-3 Tablespoons of a Neutral Oil (canola, avocado)
2 Tablespoons of Cherry Peppers, Chopped with some of the oil they are packed in
1/4 of Lemon, Juiced
A Pinch of dried Oregano
2-3 Sprigs of Fresh Thyme
2 Tablespoons of Parmigiano Reggiano, Grated
Salt
INSTRUCTIONS
Remove the steak from the fridge 30 minutes before cooking and pat the steak dry of all its moisture. For best results, allow it to rest uncovered in the fridge overnight the day before cooking to dry out the surface even more.
Measure out 1/4 cup of cherry peppers and then chop into the fine dice. Then place into a little bowl and add a bit of the liquid they were packed into the bowl.
Preheat a stainless steel pan on high heat. While the pan heats up, take some neutral oil and lightly coat each side of the steak, we don’t need too much, just enough to bind the salt to the steak. Then liberally season both sides of the steak making sure you evenly distribute the salt throughout and making sure you’re generous with it.
Once the pan is hot, add enough oil to coat the bottom of the pan then apply a weighted press if you have one and allow that steak to cook untouched for 2 minutes to develop a really hard sear on that first side.
After 2 minutes, flip, sear the other side while you baste the hot oil over any spots of the seared side of the steak that may not be browned enough. Cook on that side for another 2 minutes. This recipe is designed for a 1 inch or 2 finger thick boneless ribeye steak. If your steak is thicker, it can use a few more minutes of searing on each side.
After 4 minutes, drain the oil and then replace the oil with the butter, the garlic and the thyme. Then slightly tilt the pan to pool the butter, then begin to carefully baste that foaming butter away from you all over that steak and continue to brown any of those pale spots and even out that brown, and the butter is not only going to give amazing flavor to the steak, but also make it incredibly moist.
Then after another 2 minutes of butter basting, we’re at about 6 minutes of cooking, I give the steak a firm press into the center of the eye with my finger and I’m looking for it to be soft enough to press deeply into, but when you release pressure, the steak springs back to where it was. That is a perfect medium. Now we can remove the steak to rest for at least 5 minutes on a wire rack with the thyme and garlic, but keep the butter in the pan and turn off the heat on the stove. That brown butter should be nice and dark but not burnt and we want to stop it from continuing to cook any further. To do that, take the lemon wedge and squeeze a drop or two in the butter, a small reaction will occur, then add another drop or two, each drop is slowly cooling the butter down so the more of the lemon wedge you add, the lesson of a violent reaction you will be met with when a liquid like lemon juice gets added to a hot fat like brown butter. Once the lemon is added, then add the cherry peppers, stir it all together and the sauce is ready to serve immediately.
Now we take a large flat plate and pour every last ounce of that brown butter sauce onto the plate and spread it out to make space for the steak in the middle of the plate. Cut the steak but separating the eye of the ribeye from the ribeye cap, clean up any unwanted fat or sinew. Then cut the rib eye into slices, not too thick, not too thin, then cut up the rib cap so that we can almost put it back together on the plate.
Finish with Parmigiano Reggiano and some dried oregano. Enjoy my 7 minute Italian Steak.
For more instructions watch the video
ENJOY!
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