I was so excited to find this steak. As I have explained in previous posts, I was, for several years, vegetarian. Even now, I don't eat much meat, as I'll only eat meat that has been raised with extremely high standards of humane treatment. Ad this, grass fed, locally raised, fit the bill!
But I was nervous. Though I used to pride myself on making great steaks (who doesn't though), it had been so long, I had virtually forgotten how to do so! But luckily, my boyfriend also loves cooking, so I turned the steak over to him for the night, and resigned myself to watching and learning.
His favorite method for steak is to start by pan frying (to seal in the juices) and to finish by baking in the oven. I'd never cooked a steak this way before, so unfortunately, my sparse kitchen supplies didn't include a pan large enough for the steak! Hense a night-time run to the store was called for.
Once we were situated with the proper pans, we began the process. First he liberally rubbed Lawrey's seasoned salt all over the steak. Then he heated a liberal amount of olive oil in the skillet, sauteed some onions, added some herbs and dropped in the steak. One does not want to move the steak at all until it is time to flip it, this ensures that the delicious steak juices are sealed inside. Once each side was cooked for a few minutes, he moved the pan into the oven to cook the inside a bit...not too much! I like my meat a it bloody :)
While the steak cooked, we went back to the skillet to take the remaining olive oil, now deliciously imbued with steak flavor, and pan a pan sauce to pour over the steak when serving. We added mushrooms, herbs, and red wine...the result was savory and amazing.
To go with the steak I made polenta cakes topped with soft goat cheese, a frisee, herloom tomato salad with balsamic vinaigrette, and a very nice italian red wine. And in the end? To me, steak had never tasted so good.
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