Oh … winter… not a season we are ever going to taste a perfect grill marked steak. I’ve been working on achieving the perfect steak during the “off” season. Nailed it!
First step is to make your dry rub:
1 lemon – zested, and zest set aside to dry
- freshly cracked pepper
- sea salt
- onion powder
- garlic powder
- mustard powder
- raw sugar
I use all equal amounts of all these ingredients. You can certainly adjust to your own preference!
Stir to bring it all together, and once the lemon zest has dried out a bit, add it in there too.
Pat the steaks dry – VERY important. Drizzle over a little neutral oil, and then press in the seasoning. Make sure to get the seasoning rubbed into the sides as well as top and bottom.
While the steak is coming to room temperature, heat up a pan that can handle the heat of a 400 degree oven. (this would be a great time to preheat your oven!)
Sear the steak on all sides – get it good and crusty! Pop it into a 400 degree oven for about 10 minutes. . . . check it carefully, you want to pull it out of the oven once the steak hits 120 degrees. Tent it with tin foil, and allow it to rest for 10 minutes.
I couldn’t help myself, needed to top the steak with my Cafe de Paris Beurre ….. it makes everything better. I’ve eaten …. but want to eat it again. I think that says it all.