Stove Top Bistro Steak

Dinner for Two: Act III: Steak

As I referenced in a previous post, I’m brand new to the steak world. I didn’t even know that I liked it until about a year and a half ago. That’s a long time to go living in willful ignorance of such a flavorful but commonplace meat. But now that I know that I like steak, I have just got to figure out how to make it well (no “how would you like your steak” pun intended). 

You will need: 
  • 1.5 lbs of steak (I used bistro steak)
  • 3 tablespoons olive oil
  • 1 tablespoon garlic
  • course sea salt and freshly ground black pepper, to taste
  • Make sure your steak is room temperature. Even if you’ve had it in a marinade. This, I have found, is actually quite important to ensuring the proper texture. It will only take between thirty minutes and an hour from when you take it out of the fridge, don’t worry. 
    • Note: next time, I am going to make sure to rub my seasonings on at this phase. My intention was for a simple flavor from the steak so that it wouldn’t compete with the other flavors (i.e. I’m still not really completely giddy over steak and I thought I’d prefer the quinoa). 
  • To get your pan ready, add the olive oil and turn the heat on to about halfway between medium and high. Give the pan a couple of minutes to get warmed up. Then add in the garlic. 
  • Use tongs to place the steak in the pan and leave it alone. 
    • This part is hard. You are going to be so tempted to turn it and hover over it. But don’t. Just leave it. As you can see, I busied myself with my wine-and-mushrooms: 

  • Let the steak cook for about half of the recommended cooking time before you finally turn it over. 
    • This isn’t a very fancy presentation, but it is a clear-cut and accurate chart to determine how long to cook your steak. 
    • Don’t cut into the steak to see how done it is. It just decimates your presentation. As a rule of thumb, note that you can test how fully steak is cooked by gently pressing it with your utensil. The faster the steak “bounces” back, the more well done it is. Here’s how mine looked: 

  •  When your steak is cooked to your liking, use your tongs and place it on a cutting board and let it rest (it’s been working so hard at cooking itself to your liking) for about ten minutes before you enjoy!
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