Saturday Night = Steak Night and with that I present to you Steak Night at the Prairie Rose by Mike and the Moonpies, which is of course one of my favorite bands, and if you ever get a chance to catch them on the road, I highly recommend attending. P.S. They are going to be in Kansas City, MO on March 17, 2019 at Knuckleheads Saloon (you’re welcome). :-)
At any rate, now that I have you set up with the proper Steak Night tunes…I am not necessarily going to give you step by step instruction on how to cook a steak ~ we all have our favorite cuts, rubs, seasonings, etc…but I recently ran across a How to cook a great steak tidbit from Cook’s Illustrated and I wanted to share…
We have all, more than likely, learned that you should cook a steak after it has thawed and reached room temperature; however, THIS is not that, and in fact quite the opposite.
Cook the steak straight from the FREEZER. A frozen steak is less prone to overcook around its perimeter during searing because a fully frozen steak is extremely cold, which prevents internal overcooking while the surface reaches the very high temperature necessary to brown.
And accordingly, this is how it is done:
Sear the steak until browned, about 90 seconds on each side (I recommend using a cast iron skillet)
Then transfer it to the oven for about 20 minutes to finish cooking (probably around 375 F, no specific temperature was given)
After letting it rest briefly, slice the steak
The exterior has an impressive sear while the super-chilled interior is resistant to overcooking, providing juicy and rosy meat within, from edge to edge.
Once again, I challenge you to try new things…this is a good theory to test on a cold winter evening. Let me know how it worked out…
Enjoy your favorite steak with your favorite craft beer or red wine.
Source: How to cook a great steak ~ Mailer: Cook’s Illustrated 37 Do’s and Don’t to Make You a Great Home Cook, page 7 (no date of publication or postmark provided).