From your friends at Angelos in Tinley Park and Downtown Flossmoor!! Well, we know the weather is changing and some people are reluctant to go outside to grill......so Angelos contacted one of our dear friends, Stanley Lobel, of Lobels of New York to ask about his tricks to cook the perfect indoor steak!! For those of you who havent heard of Stanley Lobel, he is widely regarded as the butcher to he stars, he cuts meat for everyone from Michael Jordan to Jerry Seinfeld and all 7 of our last sitting Unites States Presidents!!! Here is Stanleys recommendation for the perfect indoor steak: Pan Roasting – Indoor Bring the steaks to room temperature as described above and pat dry with a paper towel. Preheat your oven to 375°F. On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact. Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared. Sear the steaks for 2 to 3 minutes on each side. After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below. About 10 minutes for a 1 steak to achieve medium rare, 12 for the lower end of medium. Stanley doesnt recommend steaks served more well done than this, although you can! Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.
Posted on: Tue, 09 Dec 2014 00:21:25 +0000
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