I love to go the Ruth’s Chris in Del Mar, Donovans in La Jolla and other fine steak houses–and always wonder how they get their perfect steaks. Of course, the meat is prime quality, but I’ve also heard it’s their 800-degree cooking surfaces that allow the steak to arrive so hot inside. The problem for me is tht I don’t have any surface in my home that even comes close to such a temperature.
So, when cooking steaks at home, I usually sear the meat first in a cast iron skillet and then finish in a hot oven. The result, after a brief rest, is generally a nice medium rare finish with a crust on the surface of the steak with a pink-to-red gradient finish on the inside.
Now, there is a different suggestion for the perfect steak.
Slowly cook the steak in a 275 oven, let sit for 15 minutes, then sear in very hot cast iron skillet. The result will be a very hot steak with crust on ouside and a medium rare (or whatever level you prefer) finish throughout the inside.
I wish I could take credit for the idea, but picked it up this morning and will share article and video below, which offers more detailed instructions.
