Quick Dinner


Submitted 17 days ago
Created by
UV Eats

Seared steak tops a crispy salad

After a rainy weekend which included Morano gelato, a cider at Murphy's, and a few truffles brought by our house guest, I needed a slight sugar detox. I needed veggies!

I love salad but still wanted a meal which felt like a meal. Lacking the desire to stand at the grill in the drizzle, I pulled out my trusty extra-large cast iron skillet and went to work.

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What you need:

  • Salad "stuff": lettuce, spinach, or any "greens"; tomato; peppers; whatever you have in the fridge!
  • Steak- ribeye, skirt, strip, t-bone
  • Pepper, ground
  • Steak seasoning
  • Garlic salt
  • Onion powder
  • Oil- canola or avocado are good choices as they have a high heat point
  • Cast iron skillet

What to do:

Season well!

  1. Slowly heat the cast iron skillet on low to medium heat for about 3-4 minutes. You will want the pan quite hot but it is best to heat cast iron up slowly. Don't oil it! 
  2. Turn the heat up to medium-high for several more minutes, until very hot. You should be able to hold your hand about 4 inches above it and think, "Dang! That's hot!". 
  3. While pan is heating, season your steak. There's a few schools of thought on this. Some oil and season the steak. Some oil the pan and season the steak. I tend to be the latter. Some heavy season and some simple season, just salt and pepper. I vary.
  4. This time I used a heavy mixture of pepper, onion powder, garlic salt with parsley (I make my own garlic salt, adding parsley), and steak seasoning. Be sure to coat both sides!
  5. Add your oil to the pan. If the pan is hot enough, the oil should quickly spread, forming small circular rivulets. 
  6. Place steak in pan. Cook for 2-3 minutes per side for a medium rare steak. Since I like a dark sear on mine, I don't move it until I'm ready to flip it.
  7. At about six minutes, turn off the burner and slide the skillet off the hot burner. The residual heat will keep the steak cooking just a bit more. When ready, transfer to a cutting board.
  8. Let the meat rest for about ten minutes. Thinly slice with a sharp knife. I let everyone top their own salad which kept the salad clean, in case there was leftovers. 

Tip:

Cooking on such a high heat, even with a good oil, can generate a decent amount of smoke. Turn on your exhaust fan first.

Also, you can preheat your oven on to 500 degrees. Cook the steak for about 2-3 minutes, flip, then remove from stovetop and finish it in the oven for another 3-5 minutes. 

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