The Best Steak You’ll Ever Eat

I know that’s a big title to live up to – but it really is the best steak I’ve ever eaten. I’ve tried this method on a few different cuts of meat and it works every time – you just  have to adjust the cooking time to suit how you like your steak and of course, the thickness.

This recipe makes basically two servings; of course, that depends on your appetite so adjust accordingly! I have been using “tenderloin tails” that I get at a local shop. They are around 4 ounces each and I usually make 3 of them for the two of us and I eat one and Eric eats 2 or sometimes I eat part of one of his 🙂

2 – 3 pieces of steak – recipe is assuming they are around 1 1/2″ to 2″ thick
Worcestershire sauce
“Steak Seasoning” – recipe below
Olive oil

About a half hour before you are going to cook your steak:

• dry your steak with paper towels
• place steaks in a shallow dish or bowl that you can cover (I use a medium rectangular Pyrex storage container with a lid)
• drizzle around a half tablespoon or so (depending on the size of your steaks) of Worcestershire sauce over the steaks and rub in in lightly
• sprinkle around a half teaspoon or so (again depending on size) of the “Steak Seasoning” and rub that in well
• flip the steaks over and repeat
• cover the steaks and let sit at room temperature for 20 – 30 minutes

Cooking the steaks:

• preheat oven to 400º
• place a light layer of olive oil in your (oven safe) fry pan
• get the pan heated up to medium-high
• use tongs (not a fork) to place the steaks in the pan
• rub them around for a second in the pan to distribute the olive oil and IMMEDIATELY flip them over
• cook them for around 2 – 3 minutes (keep an eye on them but DON’T flip them) yet
• once a good crust forms on the bottom of each steak flip them over
• then IMMEDIATELY put the pan with the steaks into the oven
• cook them for about 3 minutes for medium rare
• take the pan out of the oven and let it rest for 5 minutes before cutting it

Remember this recipes is for the smaller tenderloin tails – a larger cut of steak will take longer, and it depends on how rare to well done you like your steak.

A really easy way to test your steak is the “press” test. When you press on the steak with your finger you can feel the firmness of it. Use this method with your own hand to see what it should feel like:

• Hold your hand open and face up – Feel the palm of your hand, just below your thumb. It’s a little soft and fleshy. This is what raw steak should feel like when you touch it.
• Now bring your thumb to your pointer finger, and touch that same part of your palm again. Did you notice how it’s slightly firmer? A rare steak should feel like this when you touch it.
• Touch your thumb to your middle finger. Notice how that section of your palm tenses up a little more? This is what a medium-­rare steak feels like.
• Move your thumb to your ring finger. Now the palm may feel slightly flexed. This level of firmness means your steak is cooked medium.
• Now touch your thumb to your pinky. That section of your palm will be fairly firm. This is what a well-­done steak feels like.

Steak Seasoning

This recipe makes enough for making this recipe several times. I keep it in a small mason jar on my spice shelf. All herbs in this recipe are dried herbs.

2 teaspoons black pepper
2 teaspoons dried onion flakes
1 – 1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon coriander
1 teaspoon salt

I like to put all of this in my mortar and pestle and crush it up a bit as I’m mixing, but the is not completely necessary. Mix it up well and store in a tightly covered container.