I've never wanted to go through the trouble of using an oven for cooking. Always been a pan kind of a guy. (Out of necessity and time constraints, and sometimes I don't have an oven)
So far, this is what I've been doing. When I bring home a steak (angus rib-eye or whatever), I apply some EVOO and then drop one of those store bought "Montreal Steak Spice" powders on it. Dab it well, put it in saran wrap and put it in the fridge till the next day. Then, I let it sit out for an hour or so next day and then get to work. That is #1.
#2 is what I do with it. Remember that the marinade is thick power with peppercorns here and there. I take that and drop it in a pan that has heated EVOO in it and sear it for 3-4 minutes on one side, and then flip it for the same time and we're done.
I wrap that in tinfoil and wait for 10 minutes before putting it on a plate to eat. Now, during the cooking process, when I to flip it to the other side.. as you can imagine.. the peppercorns and the marinade burns and sticks to the pan. This part is confusing. Is that supposed to happen?
Now, here are my questions:
1) Yes, I am going to buy a cast iron skillet.
2) During that flip, how do I make sure not to have all that burnt stuff stuck to the pan
3) When I buy more than 2-3 steaks, obviously I'm going to freeze the other steaks. But when I'm ready to use it, I would like to remove it from the freezer, put it in the fridge over night. Next morning, take it out, marinade it like I mentioned above and then put it back in the fridge. Go to work. Return that night, take out the steak.. let it calm down to room temp before cooking. Correct?
4) How can I make a sauce that I can dip pieces of this steak before putting in my mouth? A quick sauce please. :)
Thanks so much!