The flexitarian prescription

It’s National Steak Day so I thought it fitting to post this AMAZING method for cooking steak at home. Inside. Yes, inside, sans a grill … this is for everyone who lives in a city and doesn’t have access to a grill or does, but it’s just too damn far away to get to (meaning it’s 25 floors down and around the other side of the building). Not going to lie, the searing caused a minor issue with the vent in our kitchen but was it worth it? Yes! 100 percent.

Start by sautéing garlic and rosemary (or whatever fresh herbs you want) in a cast iron with plenty of butter and olive oil, over medium heat. Meanwhile, sear your steak on a cast iron grill plate if you have one for about 2-3 minutes per side. Transfer to the cast iron pan and place in HOT oven, 450 degrees, to finish cooking. We like our medium-rare at best, so for a 2-3 inch steak, that equates to 6-7 minutes. Finish cooking on the stovetop for 1-2 minutes and continuously spoon the melted butter over the top.

Oh, and if you want to learn how to cook a dry-aged steak … check out these tips from the folks at St. Elmo Steakhouse in Indianapolis.

Broiled Tomatoes

Take a bunch of vine-ripened tomatoes (still on the vine) and poke a hole, or make a knife slip in the top of each. If you don’t do this then you risk having them “explode” i the oven. Sprinkle with olive oil, salt and pepper, fresh thyme, and grated parmesan. Broil in the oven for about 5 minutes. And that’s that. Enjoy!