Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 17 2017
Donald Trump - Juicy, Well-Done Steak
1 to 1 1/2 tablespoon vegetable oil
Approx. 1 lb. boneless rib-eye steak(s) (about 1 1 /2 to 2 inches thick)
fresh cracked black pepper (use as much as you want)
1 to 1 1/2 tablespoon unsalted butter
fresh chopped parsley (optional)
Line the baking sheet with aluminum foil, and set the rack on top.
Pat the meat dry using paper towels.
Season the steak(s) with black pepper, then allow the meat to sit at room temperature for 1 to 1 1/2 hours. (I usually let it sit for the total 1 1/2 hours.)
Preheat oven to 400° F.
Over medium-high heat, heat the oil until it begins to lightly smoke.
Sear the meat in the pan until a dark crust has formed (about 5-6 minutes per side).
Remove pan from heat and transfer the steaks onto the wire rack, with the foil-lined pan beneath.
Pop the pan in the oven and cook for about 15-20 minutes.
Transfer the steak to a plate using tongs, and carefully drizzle the juices from the foil on top.
Spread the top with unsalted butter, season to taste with salt, and garnish with a little parsley.
Cover loosely with more foil and allow to rest about 5 minutes.
Slice across the grain.