Recipe inspired by Peter Luger’s restaurant, New York.
We love a good steak. We found a version of this recipe in the Wall Street Journal based on feedback from the very famous and not to be beat Peter Luger’s in Brooklyn (and only a few days after we quelled our craving for a great Peter Luger’s steak). Many people make the mistake of taking a good steak directly from refrigerator to stove/grill. Under the advice of many chefs we’ve met over the years, the key to good meat dishes is to let the meat rest at room temperature for a minimum of 30-45 minutes and then pat dry before searing.
Ingredients:
- 2 steaks; cut strip steaks or rib-eyes about 1 1/2 inches thick, for filet mignon, 2 1/2 inches
- 2 teaspoons grapeseed or canola oil
- 1 tablespoon salt
- 3 tablespoons sugar
- 2 tablespoons paprika
- 2 tablespoons Worchester sauce
Preparation:
Remove steaks from refrigerator 2 hours before cooking time. Rinse and dry. Add paprika, sugar, salt and Worcester sauce. Let marinate at room temperature.
Preheat oven to 400°F, with a rack set in the middle.
Heat a heavy, cast-iron skillet over medium-high heat, until a few drops of water sprinkled in the hot pan evaporates within 3 seconds. Coat the bottom of the pan with 2 teaspoons of grapeseed or canola oil. Dry steaks. Place steaks in pan and sear for 2 minutes on each side, flipping only once with tongs.
Transfer the steaks, still in the pan, to the oven and roast for roughly 8 to 9 minutes for 1 1/2 inches steaks to achieve medium-rare (an instant-read thermometer should register between 125 and 130°F).
Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.