After posting a traditional Chinese vegetarian dish with black hair moss the other day, I felt that I owe myself a post on a meat lover dish. What else can be more basic than a good piece of steak? I am a big meat lover. The biggest steak I had was a 22 oz cowboy steak at Don Shula’s years ago. It was very good. But still, the top steak on my list is Peter Luger’s. I haven’t found any steak that top Peter Luger’s yet. Morton’s is pretty close, Marc Charles is also good. But Peter Luger is the king. The only thing is that reservation at Peter Luger takes weeks. I probably have eaten there 5 or 6 times. I had dinner there with my sister and her Japanese buddies many years ago. The waiter asked us if we would like to see the menu. I was like “are you crazy? Of course we wanted to see the menu.” I politely replied “Yes”. ;p Then I looked at the menu, I was surprised and I totally understood why he asked that question. The menu said “steak for one”, “steak for two”, “steak for three” and a few appetizers, that was it. There were no choice of cut of meat, no other variety of dishes. We ordered a salad, some crispy bacon, and a steak for three to share since my sister’s college buddy did not eat much meat, so did my sister. Ya, I know, why the heck they even bothered to go to a steak place?! Anyway, the steak came, it was T-boned and pre-cut into strips. It was soooooooooooooo good. It was heaven. Of course, I out ate everyone, no surprise for that. After having that wondeful meal at Peter Luger, for a long time I refused to have steak in any regular or so so steak place including Ruth’s Chris, Outback cos I had tried the best and anything else is like second-class. Once in a while I would crave a piece of steak, and if I didn’t feel like paying that much money a good steak, I would make my own steak. It’s nowhere as flavorful as Peter Luger or Morton’s, but still pretty decent in my opinion… hahhah.
Ingredient (Serves 2):
- Steak, 1.5 pound (I had filet Mignon, you can pick whatever cut you like)
- Salt, a pinch
- Black pepper, a pinch
- 10 cooked shrimps
Note that the steak I had was like 1.5 inches thick and the result was a medium cooked. If your steak is thicker, bake if for couple of minutes longer. If you steak is thinner, bake it for less time.
- Preheat the oven to 375F.
- Line a baking sheet with a piece of aluminum foil. Put it aside.
- In a large pan, spray non-stick cooking oil to the pan. Sprinkle salt and pepper to the pan. Use high heat. Let the pan to be heated for a minute.
- Add steak to the pan. Let it cooked for 2 minutes. Don’t touch it. Searing the steak helps to seal the juice of the steak inside. Flip it over and let it cook on the other side for 3 minutes.
- Turn off the heat. Put the steak on the baking sheet.
- Put the steak in the oven, bake it for 10 minutes. Remember to set your timer.
- Take the steak out. Foil the aluminum foil into a pouch. This will let the remaining heat to cook the steak and makes the steak tender. Let it sit at the counter for 5 minutes. Serve it.
- If you like surf and turf, add a few shrimps on the side.
You know what else would make this dinner great, get Peter Luger steak sauce. YUM YUM YUM. They are sold in some grocery stores.