The following is a recipe for the best steak I've ever had, found in Tim Ferris's fantastic book The 4-Hour Chef. The reason I like this way to make steak is that it's simple, doesn't require a grill, and it's really hard to mess up. All the temperatures are low, giving us large margins of error.
Dry brine steak 6hrs. Wash, then dry completely. Rub with S+P+garlic, dry in freezer for 30min. Oven @200F & Pan @100%. Sear 1min/inch/side. Lift steak, rosemary to pan, return steak. Pan in oven. Cook til internal temp is 56C, ~15min. Have a steakgasm.
Total Time: 80min + 6hrs for dry brine
Hands-on Time: 20min
What you'll need
- Salt, pepper, garlic powder (add whatever steak spice you want, but I like it simple)
- Fresh springs of rosemary / dried rosemary (Cool kids use fresh!)
- A pan that can go into the fiery depths of your oven
- A meat thermometer
- Steak ya dummy!
Dry brine your steak. This is super easy. Put your steak on a plate and cover it in salt on one side. Place this uncovered in your fridge. Dry brining works by the salt extracting moisture from the meat and forming a brine on top of the meat. This brine then seeps back into the steak adding flavour and loosening up the muscle fibers in the meat making it melt in your mouth #sciencebitches. Seriously don't skip this step. It turns a $5 steak into a $50 steak. This whole process takes ~6hrs, I usually do this in the morning before I head to work.
Wash your steak to get all the salt off. The dry the crap out of it. I usually press paper towels into the meat. You want it as dry as possible. We do this because when we sear the meat, the more moisture is present on the surface the less quality of the sear we'll get.
Make a simple dry rub of salt, pepper, and garlic power. Cover the steak completely on both sides with it. Be pretty liberal.
Prop the steak up on a plate and place it in the freezer for ~30min. The goal here is not to cool it, but to dry it even more, since the freezer is the driest place in your house. A cake rack works great for this, I just use spoons. Make it so there's air flow under the steak.
Preheat your oven to 200F, and just when your almost done with the steak in the freezer, crank your pan up to max. Then sear the steak for 1min per inch per side. For a standard 1 inch thick steak that means 2min of pan time, 1 min on each side. It'll get smokey, so watch out.
Lift the steak and put 2-3 springs of rosemary in the pan to act like a stage for your steak to perform. Put the steak back down and place your pan with the steak in the oven with a meat thermometer in it. If you don't have springs of rosemary, just used dried and sprinkle the pan with it. Next time splurge for fresh springs though. It makes a world of difference ;). To be extra decadent, put a slice of butter on the steak when you put it in the oven.
Let it cook until the internal temperature of the steak is 56C. Use this chart to perfect how well you want it. I like 56C the best, which takes ~15-20min.
Let it rest for about 5-10mins, then serve that sucker and purr like a walrus.