I pulled a steak out of the freezer last night, well, because today is Monday and Monday's generally suck. And in my mind, the story really goes along the lines of nothing fixes a crappy Monday like a rib eye done right, are you with me?
This months book club selection is The Omnivore's Dilemma, which led to some fear that my interpretation or the information provided to me would render my meat loving quality useless, forcing me back into that awful college phase of my life where I couldn't eat meat. Don't get misunderstand my intentions, I love a great vegetarian meal (those who've tasted know of which I speak) and I love some vegetarians. I'm just not one of them.
I'm the girl who orders the steak, slightly mooing, and eats the whole darn thing. Need I say more?
So, in honor of a Monday and my mood and the dilemma, this is what you'll need:
Rib Eye or steak of choice
Salt & Black Pepper
Cast Iron Pan, preferably a grill pan
Turn on the oven - 350-375 degrees. Salt and Pepper the raw steak. Let it sit for a bit, say 20 minutes or longer if time allows. Place a bit, not much, just some olive oil in the cast iron skillet. Seriously, not much oil. Ideally, the steak is marbled and can create its own fat to cook in.
Heat the cast iron pan on the stove top until is just smokes. Place the steak in the pan and wait - breathe, count to 60 at least 3 times - wait some more - then flip the darn thing over and put into the hot oven.
The whole thing shouldn't take much more than 15-20 minutes for a totally well done steak. I like mine rare, so it's 8-12 tops, depending on the oven.
Serve with Polenta and a nice salad - call it a day.
Call your mother, after all it's Monday,