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In marketing, they tell you "sell the sizzle, not the steak". If you don't want to try this recipe after seeing these pictures, y'all just ain't right (right, Shoe?). ;o)
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Entries and Updates
Oct 17, 2001
Howie's had the cast-iron skillet heating in the oven. He put the skillet in and turned the temp up to 500-degrees. When the pre-heated light came on, it was time to bring the skillet out and onto a high burner.
Oct 18, 2001
With one side already lightly coated in olive oil and sprinkled with salt and pepper, in goes the steak (oiled side down). There's some serious sizzlin' goin' on by this point! Here, Howie's getting the olive oil again to lightly coat the steak's other side.
Oct 18, 2001
It's been 30 seconds, so Howie flips the steak. It's starting to get smokey - gotta turn on the exhaust fan and open the kitchen windows!
Oct 18, 2001
SIZZLE!
Oct 19, 2001
After 30 seconds of sizzlin' on top of the stove, the skillet's ready to go back in the 500-degree oven. Though the recipe instructs to wait 2 minutes, flip the steak, then bake 2 more minutes, he adjusted it down a little since this was a thin steak.
Oct 19, 2001
Waiting....Just about choking on the thick smoke here. Note to self: We really must put in a better exhaust fan than this house's original old rattly one! Sarah doesn't mind being enshrouded by food smells - she's been closely monitoring the proceedings.
Oct 19, 2001
Time for the in-oven flip, after 2 minutes in the oven. Two more minutes of baking to go. Again, adjust this oven time by the thickness of your steak.
Oct 19, 2001
Time's up, time to put the steak to rest in foil.
Oct 19, 2001
Howie loosely wraps the steak in the foil and lets it rest 2 minutes while we get the side dishes served onto the plates. This resting part is very important -- When you rest the meat before slicing, it keeps the juices from running out of the cut when you do slice it. This holds true for beef, turkey, chicken, pork...Any meat.
Oct 20, 2001
Ta-da! Chef Howie proudly displays the finished dish: panfried steak, baked russett potato with butter and sour cream, and asparagus. And, yes, it tastes every bit as good as it looks!
