What if Shane killed Rick?
What if Matthew Broderick accepted the role of Walter White instead of Bryan Cranston?
What if Johnny “Drama” was the family breadwinner over Vinnie Chase?
All pretty shitty scenarios if they had become reality. Poor Drama…
BUT WHAT IF…
You flipped the script on cooking that delicious piece of your favorite steak and it was the best damn thing since sliced bread.
Whether you are a man or woman, building muscle or losing fat, a necessity of your existence is the ability to cook yourself a meal. Whether you choose to use that skill is one thing. But if a gun was to your head, you should be able to whip up a main course and side dish. Basically, it should be considered the 7th fundamental human need.
From the outside looking in, cooking a steak seems simple.
A little salt and pepper. Throw it on the grill or in a cast iron pan. Voila!
Now to cook the best damn steak ever, that’s an art in itself. One you can master by the end of reading this.
Steak is synonymous with summer, a flaming grill, and great American food. Whether at a restaurant or your humble abode, some of the top steaks my taste buds have had the pleasure of being acquainted with were done on the stove top and oven over a grill.
That leads us to where we flip the script.
Is it worth it, let me work it. I put my thing down, flip it and reverse it.
Yes, channeling our inner Missy.
Most recipes call for the searing both sides of the steak followed by some quality time in the oven. You’ve probably done or seen that before right? And for good reason.
In this version that makes the best damn steak period, we are going to actually place the steak in the oven first then finish it with a sear.
Everything else remains the same…
- Grab a high quality piece of meat.
- If you are going grass-fed, go with the cut of your choosing. If you are going with conventionally raised, we suggest opting for a leaner cut of meat. Since toxins are stored in the fat of the meat.
- Salt and pepper crust on all ends of the steak.
- More salt than you think you need and a healthy dose of pepper.
- Get it in the crevices and pockets, especially where the fat and meat come together.
- Go with a Celtic or Pink Himalayan Sea Salt.
- Let the meat rest when it comes out of the oven for 10 to 15 minutes. No matter if you start or finish there.
But since we have always been big believers in learning from the best and letting the pros take over, just give this video a quick 3 minute watch. Trust us, it will be worth your time.[video_player type=”embed” width=”560″ height=”315″ align=”center” margin_top=”0″ margin_bottom=”20″][/video_player]
See what they did there?
By placing it in the oven first to the doneness of your liking then searing both sides with a little Kerry Gold Butter (our favorite!), you eliminate the bulleye’s effect. Instead, you can get your ENTIRE steak to be medium rare (not just the middle) with a very thin rare of charred, thin crust on either side.
There in lies in the PERFECTION.
Because we believe a steak was made to be eaten rare to medium rare. The less cooked, the better.
Now how about the cut. That’s totally your call depending on your preference, macro allotment, and budget.
We have gone and broken down the macros of the most popular types of steaks where this method could be applied for you. So nice of us, right?!
And there you have it. The first installment of the Sunday Supper Club. See this is one flipped script that ended well.
QUESTION OF THE DAY: WHAT’s your favorite cut of meat and WHERE did you have the best steak of your life?