Instructions
1. Marinate the Steaks:
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In a medium bowl, whisk together all the marinade ingredients: olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, cayenne, black pepper, white pepper, and salt.
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Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are completely coated.
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Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
2. Cook the Steaks:
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Remove the steaks from the refrigerator about 30-60 minutes before cooking to bring them to room temperature. This ensures even cooking.
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Pat the steaks completely dry with paper towels. This is crucial for getting a good sear.
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Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
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Add the steaks to the hot, dry pan (there is enough oil in the marinade). Sear for 3-5 minutes per side for medium-rare, depending on thickness. For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
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In the last minute of cooking, add the butter to the pan. As it melts, tilt the pan and spoon the foaming butter continuously over the steaks for a rich, flavorful finish.
3. Rest and Serve:
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Transfer the steaks to a cutting board or warm plate and let them rest for at least 5-10 minutes. This allows the juices to redistribute.
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Slice against the grain, garnish with fresh chopped parsley, and serve immediately.
Chef's Tips & Variations
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Don't Skip the Dry: Patting the marinated steaks completely dry is the #1 secret to a restaurant-quality, crispy, brown crust.
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Marinating Time: Do not marinate for longer than 12 hours, as the acidity from the lemon juice can start to break down the meat and make it mushy.
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Check Temperature: Use a meat thermometer for perfect results every time:
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Rare: 120-125°F (49-52°C)
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Medium-Rare: 130-135°F (54-57°C)
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Medium: 140-145°F (60-63°C)
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Medium-Well: 150-155°F (65-69°C)
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Make a Pan Sauce: After removing the steaks, you can deglaze the hot pan with a splash of red wine or beef broth, scraping up the browned bits. Let it reduce slightly and stir in a pat of cold butter for a simple, delicious sauce.
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Spice Level: Adjust the cayenne pepper to your preference. For a milder steak, use ½ teaspoon; for more heat, use up to 1 ½ teaspoons.
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