Recipe inspired by Peter Luger’s restaurant, New York.<\/p>\n
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.<\/p>\n
<\/p>\n
Remove steaks from refrigerator 2 hours before cooking time. Rinse and dry. Add paprika, sugar, salt and Worcester sauce. Let marinate at room temperature.<\/p>\n
Preheat oven to 400\u00b0F, with a rack set in the middle.<\/p>\n
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.<\/p>\n
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\u00b0F).<\/p>\n
Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading Mathias’ Perfect Steak<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,18],"tags":[48,47,46],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-english","category-meat","tag-mathias","tag-peter-luger","tag-steak"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=41"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/41\/revisions"}],"predecessor-version":[{"id":59,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/41\/revisions\/59"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}