Cumin and Pepper Crusted Steak

 

Take your steak camping!

Ok, so you like your steak medium rare or rare but don’t want to hear the cow mooing (do cows scream?) as you bite into your steak. I understand.

This is where you take your steak camping – placing a “foil tent” over the steak after searing it for a few minutes on each side allows the juices to disperse through the steak (cooking it causes the juices to concentrate in the center) resulting in a succulent and juicy steak. The heat distribution of the tent corrects the “straight off the cow” texture for a beautifully cooked medium rare or rare steak.

Of course this method also works for medium or well-done steaks. This methods works wonderfully for “cheaper” cut steaks as well such as london broil, top round, or top sirloin. Just make sure you have a thick piece of steak and cut the slices fairly thin when serving.

If you prefer the basic salt and pepper flavor, follow the below instructions but marinate liberally with pepper as the first step. Then proceed to the next step.

Ingredients

A thick cut of steak (about 1.5 to 2 inches thick)
Red pepper blend
Black peppers
Mexican chile powder
Cumin
Salt

Directions

1. Season steaks liberally with the above spices (except salt) overnight in the fridge (or just use black pepper)
2. 30-60 minutes prior to cooking, rub the steak liberally with salt and place in fridge
3. Heat 1.5 tbs of oil until smoking. Place steak in pan and sear on high for 3-4 minutes. Flip the steak, reduce to medium-high heat, and sear for another 3-4 minutes (times are based to create a medium rare steak – adjust accordingly based on your preference)
4. Remove steak from pan and let it rest on a plate. Cover the steak with a foil “tent” and wait for 5-10 minutes.
5. Bite into that juicy steak like a carnivore! or cut with knife and fork like a civilized person (if people are around).

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One thought on “Cumin and Pepper Crusted Steak

  1. Pingback: So Good Blog/News Round-Up 4/14/08 | So Good

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