In my journey to becoming a better cook, I have found myself able to make a good steak. My husband, although he loves to cook, will not make steak anymore because he says I do it better. Two things that help with the steak are first, the way it is seasoned or marinated, and second, I have become a fan of pan searing all my steaks on the stove. By watching cooking shows on the Food Network and Fit TV, I have received various ideas for flavor and handling of the steak. I also have done various web searches. I like to use a recipe as a starting point, and then vary the ingredients and give it my own touch. I never measure anything for my steak marinades, but I will include the ingredients below.
I use these basic ingredients and just enough to cover the steak. Occasionally I will mix it up with other ingredients. I mix all the ingredients in a bowl and then rub the marinade on both sides of the steak. If I run out, I just make a little more. I let the steak marinade for at least a couple hours in the refrigerator. Before I am ready to cook the steak, I take it out of the refrigerator and let it sit for about 20-30 minutes. I take my pan and spray it with an olive oil spray or add oil such as coconut or olive oil (unless using a non-stick pan). The pans I use recommend cooking on medium heat, so this is highest setting I use. I have used non-stick and stainless steel pans for pan searing the steaks. The thickness of the steak will determine how long to cook it. It helps to have a meat thermometer and cook until it is the desired temperature. It is best to flip the steak only once. I like my steak more on the done side and usually flip it after about 15 minutes unless the steak is really thin.
Once I remove the steak from the heat, I add a little bit of Himalayan Pink Salt. Taking a tip from Devin Alexander and others, once the steak is cooked, I let it set for about ten minutes before cutting into it. Next, I cover the steak with foil for the ten minutes. This was a tip I took from Devin Alexander’s’ Spice-Grilled London Broil recipe at http://health.discovery.com/fansites/devin-alexander/recipes/londonbroil.html. The pan searing method gives a crunchy outside and keeps the steak juicy on the inside. My husband really likes the steaks this way. I have been so happy with the way our steaks turn out, that I know longer feel the desire to go out for steak. Occasionally if I do not want to go through the trouble of the marinade, I will cook it just the same and add only black pepper and Himalayan Pink Salt. This gives good flavor with minimal effort.