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Chef’s Corner: Vic & Anthony’s Home Cooked Steak

Chef’s Corner: Vic & Anthony’s Home Cooked Steak
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Every Friday, we feature a chef’s recipe. Special thanks to the folks over at Vic & Anthony’s Steakhouse for this week’s contribution!

Steak is delicious when properly cooked, especially when it’s done by a fine steakhouse like Vic & Anthony’s. Home cooks, who do not have the benefit of heavy duty broilers like the ones used at Vic & Anthony’s, and want to prepare steaks “steakhouse-style” are left with the task of improvising a way to achieve similar results in their own kitchen.

It’s not as complicated as it might seem and with a cast iron skillet, a hot oven and following some simple steps, the home cook can achieve some very similar and delicious results like those found at Vic and Anthony’s.

Step 1:
You will need a Ribeye or N.Y. Strip steak that is 1-inch to 1.5-inch thick. If you are using a filet it should be 2.5 to 3 inches thick.

Step 2:
Heat your oven to 500 degrees.

Step 3:
Heat the cast iron skillet to 500 degrees or as hot as you can possibly get it.

Step 4:
Season the steak with a little olive oil, kosher salt and freshly ground black pepper.

Step 5:
Remove the skillet from the oven and place it on the stove on high heat. Leave the oven at 500 degrees.

Step 6:
Place the steak in the pan and sear for 1 minute, flip and sear the other side for 1 minute to get a nice crust on each side.

Step 7:
Return the skillet with the steak in it to the oven for 3 minutes; flip the steak and leave in the oven for 3 more minutes. This amount of time should produce a medium steak that is slightly pink in the middle.

Step 8:
Remove the skillet from the oven and add 2 teaspoons of soft, unsalted butter to the pan.

Step 9:
Let the butter melt, then remove the steak from the skillet to a hot plate. Pour the butter and juices from the skillet over the steak and serve immediately.

*All copy provided by Vic & Anthony’s