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.
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:
- 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!
- 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!".
- 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.
- 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!
- Add your oil to the pan. If the pan is hot enough, the oil should quickly spread, forming small circular rivulets.
- 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.
- 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.
- 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.
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.