Where to start with this I think we can blame my grandparents for my very refined palate. They introduced me to fine dining at a very young age and continued to spoil me throughout my entire life with amazing food amongst other things of course. My grandmother still spoils me to this day, but we miss my Grandfather every day, he passed away 2 years ago.
One memorable thing about my Grandfather that I can share with you was that we always knew if he was not a fan of his food. Did not matter if we were at a McDonalds on our way to camp or at one of our old favorites (no longer around) Donatello’s. He was not shy about his opinion of food but that is because he could of probably gone home and done a better job himself. I think this rubbed off on me a little… I don’t make my opinion known vocally, but I do not eat something I do not like. I will move it around the plate or just not eat it at all.
With that being said, I think my first really big taste for food was when I was brought to my first upscale high end steak house. Abe and Louies in Boston, used to be my go to for birthdays and holiday requests. It has since gone down hill – so I do not recommend running to Boston tomorrow, but if your in the area it’s still pretty good just doesn’t have all the things that made me fall in love with them. My go to in Boston is Ruth Chris now. Anyways I digress…
With that being said…… Let’s start with steak 🥩 nothing makes me more dissatisfied then paying decent money for a steak and not having it come out right. I’m a medium rare person and would rather eat it rarer than cooked more… if that makes any sense? It got to the point in life where I was tired of dropping $50-80 on a Texas Road House Meal or Longhorn dinner and having to send something back while I watch whoever I am with eat. 🙄The one thing I cannot eat is steak or meat over cooked just not my thing. So being picky and knowing that I cannot just drive to Boston or go to Dallas on the regular with work anymore I thought how hard can it be to cook a steak?
So first I tried filets from Trader Joe’s and they were fabulous and relatively easy to cook. When I cook them again I will blog about it. However for this blog post I wanted to show you the Go Big Or Go Home steak. The one that is the most expensive when you go out the Tomahawk Steak. I found one at Wholefoods I paid $35 for the steak itself. It was a little bit over 2.5 pounds, only other thing I needed I had a at home. Butter, salt, and pepper. You can do other things to it but I am all about that butter and simple taste.. I like the flavor of the steak 🤤 Also I recommend a digital meat thermometer so you can cook to temperature.
So once you have all of your ingredients what’s next? I read an array of posts on Pinterest and the best method seems to be reverse sear which means you salt and pepper the steak and you put it in the oven on a low low temperature. 225° you cook the steak depending on the thickness so you go by the internal temperature. To get that you need to use the digital thermometer and stick it in the middle of the steak… not so far through that you hit the pan the literal middle 😉 your gonna have to check the temp periodically so you do not overcook it’s. You want to remove the steak once the internal temperature reaches around 125°. It took about 50 minutes for my steak to get there. Towards the end of the cooking cycle get out your cast iron pan melt some butter and get it hot but don’t burn the butter. You can add herbs if you want to the pan but I like plain old salted butter, salt, and pepper.
Once you get to that internal temperature (this is attempting for Medium Rare by the way Cook longer if you don’t like that juicy yummy goodness) take your steak out of the oven and throw it in the pan to sear. Turn the pan up at this point and I would flip the steak every minute until desired char but watch that internal temp because you don’t want to overcook it. Right before you take it off throw some butter on top let it melt and rub the steak in it then transfer from a pan to a place to cut, server, and eat. (The picture below the internal temp was 136° which is technically considered Medium but right on that line of Medium Rare)
Was this hard? NOPE
Will I do it again? Possibly – but I’m a filet girl 💁🏼♀️
Can you do it? YES!
This is simple to do and you can serve it with potatoes and a vegetable all for under $50! It fed 2 humans and the dogs got some too! Highly recommended for a date night between two or if you just want to eat some steak.
Reverse searing is a great method I’ve learned to use when cooking steak. It gives it that fine dining quality! You can use this method for all steaks just need to watch that internal temp is all.
Ingredients
- Steak
- Butter
- Salt
- Pepper
- **‘herbs are optional
Instructions
1.) Pre-heat oven to 225°
2.) Salt and pepper all sides of the steak
3.) Once the oven is up to temp put the steak in the oven. Cook for approximately 45 minutes (possibly more/possibly less) or until the internal temp reaches 125°
4.) Pull the steak out of the oven and transfer to pan with melted butter and sear. Flipping the steak every minute for approximately 5 minutes.
5.) Check the internal temperature and make sure it is 130+ for MR
6.) Remove from pan cut and Serve once steak reaches the desired internal temperature
Camo - Food - n' - Dog Lover 