I saw your question about getting a good sear on thicker cuts without overcooking the interior. I usually start with a hot pan and let the steak sit at room temperature for about 20 minutes before cooking. Pat the surface dry with paper towels to remove any moisture. Season with salt and let it rest for a few minutes. When the pan is hot enough that a drop of water skitters across the surface, add a high smoke point oil. Place the steak in the pan and leave it alone for about 3 to 4 minutes per side depending on thickness. The key is not moving it around so the crust has time to develop. After flipping, you can add a bit of butter and aromatics like thyme or garlic and baste for extra flavor. Let the steak rest for five minutes after cooking to allow the juices to redistribute. That should give you a nice crust and a medium-rare center. Let me know if your pan runs hot or cool since that can change the timing a bit.
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OMAHA STEAKS
Selected cuts, thoughtfully prepared
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Gourmet Steak Sampler
A selection of hand-cut, flash-frozen steaks provided at no charge to program participants. Five hundred boxes are allocated, with one sampler per household. This offer closes Tomorrow.
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Each box is normally valued over $600 and is made available through this program at no charge to recipients. Participants will not be billed for the sampler. Every cut is hand-selected and flash-frozen to lock in exceptional flavor.
One sampler per household. Quantities are determined by program allocation.
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| 4 New York Strips |
4 Filet Mignons |
| 6 Top Sirloins |
4 Ribeyes |
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Thank you for taking a moment to review this offering.
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For the dinner next Saturday I was thinking we could do a simple menu that doesn't keep you in the kitchen the whole time. A roasted chicken with herbs and lemon is easy to prepare and always goes over well. I can serve it with roasted potatoes and a green salad with a light vinaigrette. For a starter I was thinking a butternut squash soup that can be made ahead and reheated. Dessert could be a apple crisp with vanilla ice cream since it is straightforward and tastes like fall. Let me know if anyone has dietary restrictions I should plan around. I can adjust the salad dressing or skip the dairy in the soup if needed. I will plan on having some crusty bread and butter on the table as well. If the weather is nice we could eat on the patio. I have enough chairs for everyone. Let me know what time works best for you and if you want me to assign anyone to bring a side or drinks.
