STEAK! T-Bone, Ribeye, NY Strip, etc., etc., the staple of of the Atkins Low-Carb Diet.
Ok, here is the simplest way to cook a steak to PERFECTION everytime!
Perfect Steak
You favorite cut of beef, 1/2" to 3/4" inch thick.
Kosher Salt

Bernaise Sauce, Steak Sauce, Salsa, Gorgonzola, or whatever else you like on it!

The secret is to use an old fashion CAST-IRON skillet! You can get a 10" skillet at any deparment store for about $15.00. Don't get one that's too big, or you won't be able to lift or wield it. Get a SIMPLE, PLAIN, CAST-IRON SKILLET! Simplicity is perfection!

After you get it, you will need to "season" it. This is a simple process of rubbing it COMPLETELY (inside and out) with canonla oil, then letting it sit in the oven at about 200° for a couple of hours.

And by the way, you NEVER WASH a cast-iron skillet! If you do, it will RUST. To clean, simply pour a bunch of coarse-salt in it and rub it around with a paper towel or dish towel. As the salt gets dirty, the skillet is getting clean. If you feel you have to wash it once in a while, ok. But, when you are done RE-SEASON it.

  1. Place your seasoned CAST-IRON skillet in the oven and preheat the oven to 450°
  2. Place your steak on a clean plate and season each side with salt & pepper to taste.
  3. Next, lightly coat each side with CANOLA oil.
  4. When the oven is ready, turn on a stove burner to HIGH and heat the skillet for 1-2 minutes (until it starts smoking).
  5. Next, we "sear" the steak to seal in the juices while its cooking.
  6. When the skillet is "smoking" hot, place the steak in the skillet for 30 seconds, ONLY!
  7. Turn the steak over, and sear the other side for 30 seconds.
  8. Now, put the skillet and steak in the oven for 3 to 4 MINUTES!
    (You will need to adjust the time based on the thickness of the steak)
  9. At the end of 4 minutes, flip the steak, and cook for another 3 to 4 MINUTES!
  10. When done, remove the steak and place on a plate.
  11. Let it rest! Do NOT touch the steak for 2 MINUTES!!!. WHY? While it was cooking, the meat and all the juices were expanding.
    By letting it sit or "rest", all the juices will be drawn back into the meat.
Why CANOLA oil? It has to do with the "flash point" of oils. Olive, vegetable, peanut, and other oils have a low "flash point". Which means they will catch fire in an oven hotter than 400°. CANOLA oil has a flash point much higher, which makes it perfect for this.