THE PERFECT STEAK RECIPE
We have received several requests for recipes for our "Steak Seasoning" and how to prepare their steaks at home the way we used to serve them in our restaurant.
First make sure you are choosing a good steak that is at least 1" thick. Before you start also be sure to thaw your steak if it happens to be frozen. Fresh steaks however are always preferred. Simply follow the recipe below:
- 2 (thawed, not frozen) beef steaks, at least 1” thick. Thicker steaks are easier to cook than thinner steaks (never buy steaks less than 1” thick)
- Olive Oil
- Tortuga Bay Steak Seasoning
- 2 tablespoons softened butter
- 2 cloves garlic, minced
- Meat thermometer and cooking tongs are also suggested to use.
- Remove the steaks from refrigerator and remove packaging (if any). Let the steaks sit at room temperature for at least 30 minutes.
- Rub each side of the steaks including the edges with the olive oil to completely coat. Shake the “Tortuga Bay Steak Seasoning” well and sprinkle generously over both sides of each steak. Rub the “Tortuga Bay Steak Seasoning” onto both sides and the edges of each steak and coat well. Remember, the thicker the steak the more seasoning you will want to use.
- Preheat oven to 375 degrees. Also, preheat a heavy, oven-safe skillet over high heat, until it is smoking hot. Place steaks into hot skillet and sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat around the edges, turn the steak onto its edge and render the fat by searing it for 2-3 minutes as well.
- Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare. As a general guide, cook steaks 5 minutes for every 1” of thickness for a medium rare steak.
- While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
- When the steaks are removed from the oven, immediately top each steak with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
If you have any questions, please feel free to contact us.
To print this recipe click here.