Steak Recipe for: The Perfect Steak
By: Matthew Tiger
Make a Restaurant Quality or better steak at home!
I define the perfect steak as having a crispy charred crust and a red center. I have heard this referred to “Pittsburgh Style” or “Black & Blue”.
To achieve this result, I have taken a slightly unorthodox approach- marinating the steak in cola. The acid in the soda acts as a tenderizer while the sugar caramelizes and give the steak a perfect crust. I also use a cast iron skillet. The trick is to get the skillet hot enough to cook the outside of the steak quickly, while leaving the inside rare. There is an art to this. Stove tops and skillets vary. It might take some practice.
You must of course start with the perfect cut of meat. Ask your butcher to carve a fillet about 2.5 inches tall, and about 3 inches in diameter. This will keep the steak around 4 oz if cut and trimmed correctly. The height will allow you to sear the outside while keeping the inside rare.
Fillet Mignon 2.5 in tall
1 Can (12 oz) Cola
Fresh Ground Pepper
Coarse Himalayan Salt
1 Tbs Vegetable Oil
1) Marinate the steak for 20 min in cola
2) Pat dry and generously coat the steak on all sides with salt and pepper. (Be generous- Use a little more than you think you should.)
3) Heat oil in a cast iron skillet over medium high heat. (Oil should be slightly smoking)
4) For Rare, cook for approx 4 min per side. Do not flip until the side is charred. You will only flip once.
5) Let steak sit for 5 min tented under foil before serving.
For a classic meal, serve with a baked potato. Pair with a nice bottle of your favorite red. I’m partial to Pinot Noir or Zinfandel. Enjoy!