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Apr. 10th, 2007 11:17 amI now understand much better why some restaurants have three dozen frying pans all the same size.
Last night I was hungry after I got home from work. The sink was full. I wanted steak, and we still have steak I haven't cooked from Saturday when the in-laws said, "Cook whatever you want," but my usual roaster pan was in the dishwasher. Soooo...
Canola oil in the small frying pan. Fairly high heat. Oven on to 350 degrees, already warm from cooking done by somebody else. Prep the steak (tenderloin) with kosher salt, freshly cracked black pepper, and smoked salt. Sear on each side for no more than two minutes each, put the steak in the oven for 12 minutes. Take it out, let it rest on the plate, and use the hot pan to heat up the leftover tomatoes vinaigrette.
THAT is a steakhouse steak!
Last night I was hungry after I got home from work. The sink was full. I wanted steak, and we still have steak I haven't cooked from Saturday when the in-laws said, "Cook whatever you want," but my usual roaster pan was in the dishwasher. Soooo...
Canola oil in the small frying pan. Fairly high heat. Oven on to 350 degrees, already warm from cooking done by somebody else. Prep the steak (tenderloin) with kosher salt, freshly cracked black pepper, and smoked salt. Sear on each side for no more than two minutes each, put the steak in the oven for 12 minutes. Take it out, let it rest on the plate, and use the hot pan to heat up the leftover tomatoes vinaigrette.
THAT is a steakhouse steak!
