I did a search recently for “sear oven steak.” (Wow. Fascinate me.) Top Chef made me hungry for a thickass cut of steak that I just couldn’t shake. I’m not a huge fan of reality shows per se, but watching people revel in their element… always captivating and inspiring to me. Anyway, this past season one contestant, we’ll call him Spike, made this incredible looking tomahawk steak, so called. I’d never heard of a tomahawk steak prior but now its forever branded on me brain.
As I remember he prepared it over an open flame. We’re in a condo so… open flame not really an option. But some of the others put a rippin’ pan sear on their cuts of beef and placed it in the oven. I’d never seen that technique before. I’d always thought the best way to cook a steak was open flame grill style. Maybe it is, but without that as an option, I recalled the top cheffers.
So, “sear oven steak” turned up CHOW.com Food. Drink. Fun. I gotta say, I liked it right out of the gate. We’ve got big print. Big illustrations. Short. Sweet. Exactly what you need when you’re under the gun time-wise. Or adult A.D.D..
I also found another great blog post “How to Turn Cheap ‘Choice’ Steaks into Gucci ‘Prime’ Steaks.” from the very funny SteamyKitchen.com. I found it to be a terrific method to use during the “before you grill remove the chill” time when you let the cut sit at room temp for a bit before you actually cook it.
The hybrid of these two ideas made for a great meal and I didn’t have to shell out for a pricey Dry Aged Long- Bone Ribeye aka tomahawk steak.