I used to have to cook a “Perfect Steak” for 1000 soldiers,
every other week, when steak was on the menu. I am talking; medium -
rare, medium, or medium - well!
Oven Setting:
First thing is to set the oven to 400 °F, and be sure to either
have the oven stone, or cookie sheet on the tray to shield the heat
radiated by the oven’s heating source.
Place the cooking sheet on the oven rack in the middle of the oven and
let it warm up to the 400 °F.
(For Webber’s add enough briquettes to melt the Webber grill,
you want heat where you cannot get your hand near the surface.)
Preparation:
Next coat each steak (I like a ¾” to 1 inch steak), with
canola oil. Then rub in some Kosher Salt and Freshly Ground Black Pepper,
to both sides of the steak.
Now it is time to take request from the guests., Medium - Rare, Medium,
or Medium - Well, are the only options. If someone wants Well, or Super-
Well, let them chew on a Hockey Puck (they will never know the difference)!
Cooking:
Cooking takes only 12 minutes, and all steaks are removed at the end
of the 12 minutes count-down.
T minus 12 Minutes: Add “Medium - Well” to
the oven pan or grill.
T minus 10 Minutes: Add “Medium” to
the oven pan or grill.
T minus 8 Minutes: Add “Medium-Rare” to
the oven pan or grill.
T minus 6 Minutes: Flip over the “Medium
- Well“.
T minus 5 Minutes: Flip over the “Medium“.
T minus 4 Minutes: Flip over the “Medium
- Rare“.
Blast Off O Minutes: Remove tray from oven, or remove
all steaks from grill and place on tray. Now you get to yell “Steaks
are Ready!”, then cover the tray and seal edges with aluminum
foil. The steaks are still cooking from internal heat, and this time
also allows the steak juices to be re-absorbed into the steaks meat
cells.
T plus 5 Minutes: Now is the time to pull off the aluminum
foil, and start serving everyone their “Perfect Steak“!
You want something more than salt a pepper on your steaks? Okay this
is my own steak rub formula! Use it sparingly, a little goes a long
way.
1 to 1-½ teaspoon per steak.
Remember to add the oil, which activates all the spices and seasonings…
3 parts: Hungarian Paprika Powder.
1 part: Black Pepper, Powder.
1 part: Red Pepper, Powder.
1 part: Oregano Powder.
1 part: Thyme Powder.
1 part: Onion Powder.
1 part: Garlic Powder.
I also you this for Salmon Filets, Pork Chops, and Chicken (I add some
Powder Rosemary for the Chicken).
Also great for anything that is deep fried in batter.
~Parnelli
Originally published October 5, 2009 on Fly Anglers Online by Steven H. McGarthwaite.