Frigidaire Professional: The Ultimate Steak

Ultimate-Steak.jpg

There are few things as delicious as a properly made, restaurant-style steak. This recipe will take your steak game to the next level.

Crank Up Your Cooking Tip: For the best sear, get a cast iron pan extra hot before you add the steak. The high heat of the PowerPlus® Burner on the Frigidaire Professional Range will quickly heat the pan.

Prep time 20
Cook time 15

Serves 4

Ingredients:

    • 4 x 1 1/2inch thick boneless rib eye steaks
    • 1 tablespoon butter
    • 3 sprigs of fresh rosemary
    • 3 cloves of garlic

For the spice rub:

  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 4 tablespoons sea salt
  • 3 teaspoons ground black pepper
  • 1 teaspoon ground coriander
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons celery seed
  • 1 teaspoon cayenne pepper

Instructions:

  1. In a small bowl, combine all of the ingredients for the spice rub and mix together. Set aside.
  2. Place the steaks on a large cutting board and pat dry with paper towel. Coat each steak with 2 teaspoons of olive oil and give them a rub to get the beef well coated. Season both sides with salt and pepper.
  3. Rub each steak with about 2 tablespoon of spice mix, ensuring that all sides of are well coated. (Any leftover steak spice will keep in an airtight container for 2 months)
  4. Use a large cast iron skillet and heat over medium high. Place the steaks in the hot pan and cook for 4 minutes. Flip the steaks over and add 1 tablespoon of butter to the pan. Top the butter with the garlic and rosemary. When the butter has melted, angle the pan slightly so that a pool of butter collects near the base of the pan. Using a spoon, baste the tops of the steaks to get them nicely coated in the flavored butter. Cook for an additional 4 minutes (8 minutes total, for a steak cooked medium rare).
  5. Rest the steaks for at least 5 minutes on a plate to allow the juices to settle. This will result in an extremely moist, succulent steak.
  6. Transfer to a board and slice your rested steak against the grain into thin strips.
  7. Serve.

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