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.
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.
Heat your oven to 500 degrees.
Heat the cast iron skillet to 500 degrees or as hot as you can possibly get it.
Season the steak with a little olive oil, kosher salt and freshly ground black pepper.
Remove the skillet from the oven and place it on the stove on high heat. Leave the oven at 500 degrees.
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.
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.
Remove the skillet from the oven and add 2 teaspoons of soft, unsalted butter to the pan.
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