If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you. But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind.
James 1: 5-6
How was your guys weekend?? We had a nice low key weekend. We didn’t get out much this weekend. After remaining home all day on Saturday, Mr Mead and I did decide we would take the kids and have a little adventure – we would go try some place we have never eaten before. We were very logical in our thinking, we decided to go to a burger joint in Westport, called the Westport Flea Market, but we would leave early to miss the dinner crowd (is there anything worse, than trying to wrangle two young kiddo’s while having to wait 45 minutes – 1 hour for a table? Shudder). We left at 4 p.m., got down there about 4:30p.m., no wait, yay! We ate our delicious burgers, and then decided to run up the road to a place called FuD, who was suppose to have very good Cashew ice cream.
My oldest kid can not have dairy, so this would be a special treat for him. However, about this time, the 18 month old (who is normally very easy going) decided to start fussing, and this quickly turned into downright screaming his little sweet head off. As any good mother would do, I gave him cookies to calm him down. This only worked for a short period of time. To keep this story short, we will just say we got our (very good) ice cream to go, and the 18 month old screamed his little head off the ENTIRE drive home. As soon as we pulled into our driveway he stopped crying – gas maybe? Needless to say, our fun little adventure turned into a teeth gnashing, stressed out experience. This completes my little saga of Parent Adventures. 🙂 No one warns you about these crazy things in parent life.
Moving on to the Belle of the ball. Perfect Skillet Seared Steak. This isn’t so much a recipe, as guidelines how to cook a awesome steak in a skillet. Until a year ago, I had never cooked steak on anything other than a grill. Because if you are going to have steak, how else would you cook it, right? Well, I am here to tell you (dare I say) steak in a skillet can be just as good.
The important elements to a good skillet steak are:
A Good Cut of Meat: pick whatever you prefer – T bone, Ribeye, KC strip, etc. But it needs to be marbled with a small amount of fat and at least 1 inch thick. I went with a T-bone, nothing but the best for my readers. 🙂 Annnd Mr. Mead and I may have split this steak soon after taking these photos.
A heavy bottomed skillet – preferably Cast Iron: I will save sharing my undying love of Cast Iron skillets for a different post. But you need a heavy bottomed skillet, this will allow the steak to be cooked at a more even temperature and the skillet will hold a higher temperature as well. If you have ever tried to cook with a cheap thin bottomed pan with high temperatures, you know it is not pretty. A lot of times they convex and concave.
Dry the meat: After removing steak from package, prior to seasoning, pat dry the steak with a paper towel or two. This will assist the steak to get a nice sear.
Season generously: Remember steak will only have seasoning on the exterior, since it not a ground meat. So season heavily.
High heat oil: This is not the time to pull out your EVOO, olive oil oxidizes at high temperatures causing harmful compounds to form; also it will smoke. You need an oil that has a high smoke point. Some good options are: Canola, Grapeseed, Safflower, Avocado, Almond oil.
Don’t crowd the Meat: We are back to discussing moisture, if you crowd your meat – any meat that you are wanting to have a good sear, DO NOT CROWD. When meat cooks, it releases water, and if there is too much water in the pan, a good crust will not form.
Invest in a Meat thermometer: The next time you are at the grocery store, spend $2 on a meat thermometer. This will prevent you from eating a dry, over cooked (or even worse, undercooked) steak, pork chops, or chicken. You will be able to check internal temperature of what you are cooking to make sure it is safely cooked, but not overly cooked to taste like a leather shoe. Cause no one likes to eat a shoe.
Let it Rest: There is a lot of science why you should let your steak rest, if you are interested in all that, click Here. If you are not interested in all that googily goop, just know your steak will be more juicy if you let it rest for 10 minutes prior to cutting into it.
Lastly cut a piece of this Herbed Blue cheese butter and add it to the top of your steak while it is resting. This is perfection my friends. If it is even possible the Herbed Blue cheese butter takes the steak to a whole new level. Give it a try, you will not be disappointed.
- 1" thick Steak
- Kosher Salt
- fresh cracked pepper
- 2 tablespoons of high heat oil (Canola, Grapeseed, Safflower,etc.)
- 4 tablespoons premium salted butter (Kerrygold)
- 1 sprig of Thyme, and Sage
- ⅓ cup Blue Cheese crumbles
- In a food processor mix together butter, cheese, Sage leaf, and Thyme leaves (no stems).
- Process until mixed well.
- Place into a bowl with a lid, or wrap in parchment paper then place in zip lock bag.
- Refrigerate until ready to serve.
- Place a heavy bottom 12" skillet on burner, preheat to medium high heat. Make sure to rotate the skillet a few times as to not have any cooler spots on skillet.
- Add oil to skillet
- In a small bowl mix together approximately 1 tablespoon of Kosher salt, with 1 teaspoon of pepper. Note - for each steak cooked, added an additional tablespoon of salt, and teaspoon of pepper.
- Remove steak from package, pat dry with paper towels.
- Sprinkle a generous amount of S&P mixture on top side of steak.
- Place salted side of steak into skillet.
- Add additional S&P mixture to the top of steak, that has not yet been seasoned.
- Let steak cook 1 minute prior to checking bottom for sear.
- Once preferred sear is accomplished (approximately 3-4 minutes), flip steak.
- Again after 1-2 minutes, lift up steak with spatula to check how seared steak is.
- Once steak looks close to preferred level of doneness, whip out that meat thermometer, and check for an internal temperature (this should be in the middle of the steak, with the thermometer pushed approximately half way down into steak).
- Remove from skillet once it is done to preferred liking.
- Let rest for 5-10 minutes prior to cutting into steak.
Internal Temperature of Steak
Rare 125 degrees Fahrenheit
Medium Rare 135 degrees Fahrenheit
Medium 145 degrees Fahrenheit
Medium Well 150 degrees Fahrenheit
Well done 160 degrees Fahrenheit