From Ron Shewchuk
Although I’m known as an avid outdoor cook, when it comes to steak, it’s hard to beat a good old frying pan to give the meat a perfect crust. Save this recipe for a rainy day. I love to serve steak on a bed of fresh bitter greens, like baby arugula, and finish it with a squeeze of fresh lemon and a drizzle of good olive oil. Or serve it with a big salad full of fresh tomatoes and avocado.
- 1 2-inch-thick well-marbled rib steak or T-bone
- 1 garlic clove
- 1 t. kosher salt
- 2 T. coarsely ground or cracked black peppercorns
- 3 Tb. butter, at room temperature
- 2 T. extra virgin olive oil
- 1 4-inch sprig of rosemary
- 1/2 c. red wine
Preheat the oven to 425°F. Take the steak out of the fridge and let it rest half an hour to bring it to room temperature. Peel and slice the garlic into paper-thin slices. Generously season both sides of the steak with salt and pepper. Put 2 T. of the butter and the olive oil into a cold cast iron skillet. Place the skillet on the burner and turn the heat to high. Just as the butter is barely melted and starting to sizzle, lay the rosemary sprig and the garlic slices in the pan and place the seasoned steak on top.
Keeping the heat on high, cook the steak for 3 to 4 minutes on one side, until it has a nice brown crust, then turn it and cook it for another 2 to 3 minutes, just long enough to create a crust on the other side of the steak. Place the skillet in the oven and bake the steak for 10 to 15 minutes, or until the centre is 120°F for rare or 140°F for medium rare, using an instant-read thermometer.
Remove the steak from the pan and let it rest on a plate for about 5 minutes. In the meantime, deglaze the pan with the red wine over high heat, reducing it by about half. Add the remaining 1 T. of butter just at the end, swirling it into the pan sauce. Remove the charred garlic pieces and the rosemary sprig, pour the sauce over the steak, and enjoy.
When you’re finished eating the steak, go chop a cord of wood.