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Perfect Steaks 2.0

This recipe for perfect steaks is for those not afraid of some heat.  I call this recipe 'Perfect Steaks 2.0' because I stumbled across it after the 1.0 recipe.  I like this one better.  But, tinker around with them and see what works for you.

Start with your favorite inch thick steak.  We prefer sirloins, but anything will work.

You will need 1/2 teaspoon arrowroot powder, 1/4 teaspoon salt and some ghee.  The reason we use ghee is due to it's stability at high temperatures.

Pat your steak dry and sprinkle the arrowroot powder and salt on it.  Rub it in a little bit.  (Arrowroot powder mixes with the juices from the steak later on and makes it really good.)

Put the steak in the freezer for a half hour.  (It can be on a plate or whatever while in the freezer.)

Preheat your oven to 200F and get a cookie sheet lined with parchment paper on the bottom or a cookie rack ready.

Put a cast iron pan on the stove top on high.  Let the pan get really hot...like smokin' hot (several minutes).  Add a tablespoon of ghee to the pan (be careful not to let it splatter on you.  I use a grease screen.)

Get your steak out of the freezer and put it in the pan.  Let it sear on the hot pan for 2-3 minutes on each side.  If you're a grilling kind of person, you sear the steaks on the grill.  The goal is to get a good sear on the outside of the meat and then allow the oven to bring the inside of the meat up to temperature.

When done searing, put the steak on the cookie sheet and put in the oven.  Don't use the same pan that you seared the steak in.  There will be too much retained heat and the steak will overcook.

Cook in the oven for 15 minutes and then using a meat thermometer, check the temperature of the steak.  I like to get the steak to about 125F and then remove.  Let it rest for 10 minutes covered on a plate.  Slice and serve.