Ever since I discovered the free-range Australian
frozen ribeye steaks at Trader Joe's, I've been
eating them almost every day. (Actually, I eat
one steak over two days.)
I'm wondering if anyone has any suggestions to
improve my technique. I do the following:
On the previous day, move the steak from the
freezer to the refrigerator.
Early the next morning, heat up my big cast iron
pot with lid over my last remaining functional
stovetop burner, on high.
After several minutes, put in the steak. When
I take off the lid to put the steak in, there
should be smoke. I do not add any oil or fat.
After two minutes, flip. The steak should have
nice browning on one side.
After another two minutes, remove steak and
set aside to rest. The steak should have nice
browning on both sides. If it's going to be
a hot day, I complete this part early enough
that I can set up my fan and draw in the cool
morning air before the sun comes up. I try
to replace all of the smoky warm air in the
house before the outside air begins to heat up.
After resting, I usually tear off some of the
meat and eat it warm. The meat should be cooked
gray 2-3 millimeters depth from the surface,
but very rare internally. The remaining meat
goes into the refrigerator to be eaten the next
day.
After cutting off the outside fat and gristle,
I slice the steak into strips and eat it with
Trader Joe's Dijon mustard -- I could not find
it on my last visit to TJ's. If necessary,
I'll fall back on Maille or some other good
brand.