The Perfect Pan Seared Steak with Frizzled Onion Straws

I had a hankering for a steak the other day. Grilling season is over so I prepared the steak in a way that I learned from an article I read by Julia Child years ago. This is a perfect way to do steaks if you want them quick or if the grill is put away for the winter.

Start with the most beautiful steak you can find at the grocery store. It should be 3/4 to an inch thick and have lots of marbling. For my steak I found a beautiful porterhouse, and to make it even better the store had them on sale. The only other piece of equipment that you need is a heavy black iron skillet. I have found this to be the best pan for searing. The key to a good pan seared steak is a heavy skillet, high heat, and the patience to not fuss with the meat while it is searing so a good crust forms.

The way I test for doneness is by pressing on the meat and looking at the color of the juice coming to the surface. Here is a link that teaches you how to test for doneness using the feel of the palm of you hand called the finger test. Also, the juice coming to the surface should be clear, and bright pink.

After the steak is done, it should rest for about ten minutes. While it is resting you can prepare a sauce from the pan using shallots, red wine and butter or just pull up the fond using some melted butter and whatever juice the meat gave up while resting, which is what I did in this case. I served the steak with frizzled onion straws, which made it extra good. I have tell you, it was one of the best steaks I have had in a long time.

Pan Seared Steak

1 T olive oil
1 3/4 inch to 1 inch thick well marbled steak
kosher salt
freshly ground pepper
2 T butter

Sprinkle steak on one side with a generous amount of kosher salt and fresh ground pepper. Coat the bottom of a heavy skillet with olive oil. Put over high heat and preheat until oil just begins to smoke. Place steak in pan, seasoned side down. Season the other side of the steak. Leave it undisturbed in the pan over high heat for 5 to 7 minutes. When the meat can be moved without sticking it is seared. Turn over the steak. Cook undisturbed for another 5 to 7 minutes, until steak tests to desired doneness using the finger test and juices have begun to run clear. (This should be medium rare). Remove steak to a warmed plate and allow to rest for 10 minutes.

Meanwhile, melt butter in pan and scrape up all the brown bits (the fond). Cook this until butter is foamy. Pour any juice the steak has given up while resting back into the pan and cook for a bit. Pour this sauce over the steak. Pile frizzled onions on top of the steak.

Frizzled Onion Straws

1 medium onion
2 T wondra flour
1/2 t salt
1/4 t white pepper

Slice onions against the rings into very thin slices. Separate the slices into straws. Mix flour, salt and pepper in a bowl. Toss onions with the flour mixture. Fry onions in two inches of oil over medium heat until golden brown. (Cook in several batches if need to avoid overcrowding the pan). Remove for pan and drain on a paper towel. (Onions will crisp up as they sit).

Enjoy!

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Time to Grill! (The best london broil marinade recipe)

Memorial Day Weekend at the Jersey Shore signals many things. For the locals like me, it signals lots of traffic on the weekends and our once lonely beaches crowded with folk from "up north", for several months. It signals the warm and balmy weather, and the date to plant the Big Boy tomatoes, pole beans and squash. For a foodie like me the most anticipated signal is the beginning of grilling season.

I have been trying to hone my grilling skills over the past few years. I used to be a gas grill man. Just step out onto the back deck, fire the grill and throw on the burgers, dogs or steak. It's quick and easy. However, grilling this way does not really add anything to the flavor of the food. So I made the switch back to old fashioned charcoal grilling. There are a couple of essentials for charcoal grilling. I got rid of my gas grill and picked up a Weber Kettle. I also picked up a fire chimney starter. Starting your coals this way eliminates the biggest objection to charcoal grilling which is taste of lighter fluid which can ruin the taste of a great steak. A fire chimney starter is a way to get red hot coals really fast. You put a sheet of newspaper in the bottom chamber of the starter and pile the charcoal in the top chamber. Light the newspaper with a match or lighter and about ten minutes later---searing hot coals. Another step that I took in my development as a charcoal griller was to buy hardwood chunk charcoal instead of briquettes. This kind of charcoal is more expensive, but it is worth the extra money.

Now that you have your grill set-up its time to grill and one my favorite things to grill is Savory Marinated London Broil. I hope you enjoy it as much as I do.

Savory Marinated London Broil

1 4-7 lb. beef round for london broil (the oyster cut is the best if you can find it)

Marinade
1/3 cup of olive oil
1 clove of garlic smashed
3 T ketchup
2 T soy sauce
1 T Worcestershire sauce
salt and pepper to taste

Mix marinade ingredients together, pour into zip lock bag. Put London broil into bag and marinate in refrigerator for 2 hours.

Grill London broil until it is medium rare to medium (about 145 internal temp). Rest for 10 minutes. Slice thin across the grain of the meat. (This last step is especially important because if you don't the meat will be tough.)

Enjoy!