I have a policy that I won’t order anything in a restaurant that I can make at home better and cheaper. Unless I’m at Peter Luger or Mortons, that generally means I don’t order steak out. So far this policy has served me well as I can get a nice looking ribeye or NY strip steak in my local market for about 1/3 of the price that most restaurants charge and I’m guaranteed that it will be cooked the way I like it at home.
See the thing is that cooking steak is remarkably easy. You just need to know two or three things about cooking it… like that you need a pan (or oven) that is screaming hot before introduce the steak to it… you need to know to tell when it’s cooked… you need to know to let it rest before cutting it… and you need to know not to do too much to it. Steak is good already, you don’t need to go messing too much with it. In fact, I contemplated just posting a steak recipe that included nothing but a pinch of salt and a grind of pepper but I was afraid that wouldn’t pass muster as a recipe.
So, I opted for this is a recipe instead, which I pulled straight off the back of the Mccormick Montreal steak seasoning bottle. Adam had told me years ago that his step-mom made really good steaks. When I asked her what her secret was she laughed and said it wasn’t a secret at all, she just used the recipe on the back of the Mccormick Montreal steak seasoning bottle. Now I do too, it’s darn good and feels like a special meal at home when it’s really just easy.
From the Mccormick Montreal steak seasoning bottle. Serves 2.
2 steaks (ribeye or NY strip, 1 lb each and about 1 inch thick)
1/2 cup olive oil
2 tbsp soy sauce
2 tsp Mccormick Montreal steak seasoning
About 2 hours before you plan to cook the steaks put them in a zip-top bag with the other ingredients and allow it to marinate in the refrigerator. 30 minutes before cooking take them out of the fridge and let them come to room temperature.
Turn your broiler on and let it get super hot. Place the steaks on a broiling pan. Put them in the oven.
Cooking times will vary depending on how thick your steaks are and how you like them cooked. It can range anywhere from 8 minutes to 20! The best way to know if it’s done is to use your senses: look at it, smell it, and touch it. When the top looks browned flip it and let it finish cooking on the other side. If pressed I’d say for a 1 inch steak you’ll need about 3-5 minutes per side for medium-rare and up to 8-10 minutes per side for well done.
When it comes out of the oven remove it from the broiling pan and put it on a place with a tin foil tent over it. It has to rest for 10 minutes before cutting into it. This allows the juices redistribute so that when you cut into it all the juice won’t run out onto the plate.