The next grocery excursion, my competition came to a screeching halt with the purchase of meat, meat, and more meat. The most exciting prospect was steak, as we recently added a cast iron pan to our kitchen. The steak and pan both failed to disappoint!
The marinade:
1/4 c soy sauce
1/2 c olive oil
1/3 c lemon juice
1/4 c Worcestershire sauce
2 T garlic powder
3 T dried basil
2 T dried parsley
1 t ground white pepper
1/8 t cayenne pepper
1 tsp minced garlic
I like to marinate the steak as soon as I get home from the grocery, and toss it in the freezer until we use it. Make sure the steak is up to room temperature before cooking.
This method yielded perfectly medium rare steaks (one inch NY strip cuts):
-Preheat oven to 425 degrees
-Heat cast iron pan over medium high heat with 2 T butter, until butter gets foamy
-Sear the steaks for two minutes per side
-Transfer to oven, cook four minutes
-Transfer steaks to a plate, let rest 10 minutes
Oh, so delicious.
*I don't actually hold food accountable for my actions.
