Do you have a cast iron pan? Or something that can go from stovetop to oven and take really high heat? I use Alton Brown's method, which turns out a fantastic steak (last time, DH said it was better than BBQ'd):
1 boneless rib-eye steak, 1-1/2 inches thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 - 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak to room temperature.
When oven reaches 500, remove pan (don't forget the oven gloves) and place on range over high heat. Coat steak lightly with oil and season both sides with salt and pepper.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes (this is for medium rare, if you prefer medium add a minute to both of the oven turns).
Remove steak form pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Serve it with a big salad, or grilled veggies.
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I have never, ever, not even one time regretted not eating something. Never. Not once. Turns out telling yourself no feels marvelous. No deprivation passing up on *those foods*. The deprivation is EATING them and remaining overweight. You've got to raise your standards; requiring more from yourself. Challenge yourself. Push yourself. Work past the discomfort. Every time you do it, it gets easier and easier - Rockinrobin
Last edited by Fressca : 01-20-2011 at 12:57 PM.
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For every 5lbs lost
