Best Steak Ever? Maaaaybe. It’s certainly simple and easy to prepare. Credit goes to Pastor Ron Rothenberg, who says he got it from his mentor. In any case, use the best meat you can find, I only use ribeye.
Ingredients:
Ribeye steak, 1 1/4 inches thick. (It’s hard to beat Costco’s 3 pack)
Onion Powder
Garlic Powder
Montreal Steak Seasoning
Lee Kum Kee Oyster Sauce (Look for the woman in blue)
Begin by poking steak repeatedly on both sides to tenderize the meat, stab generously and enthusiastically with two forks.
Lather with oyster sauce, then shake on: Montreal Steak Seasoning, Onion and Garlic powder.
Massage into meat so that the mixture of oyster sauce and spices become a layer of goo that sticks to the meat. Repeat for the other side.
Turn on your broiler, start up the grill, heat up your extra heavy cast iron pan. The heat is the key. Sear the outside of the steak to trap the juices inside the meat, at the same time the high temperatures will wreak chemical havoc with the outer layer of the steak and create a delicious crust.
4 - 5 minutes to each side for medium, overcooking it like a Chinese mom is a sin and will get you into a special place in hell, one reserved for polygamists and people who fart in elevators. Turn only once.
Remove from heat and allow to sit quietly undisturbed for 5 minutes.
EAT.
Now we’re talking!! I can vouch for this steak, it’s juicy, plump, salty, sweet. It’s everything a man could ever want compacted into a 20 minutes bliss!
Left by chou! on August 17th, 2006