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Home Cooking

Matt Martinez's Steakhouse Recipe - Revisited

DallasLadyTN | May 8, 202102:35 PM    

Hi! I saw a post from 2013 about this recipe from the 1990's in the Dallas newspaper and thought I'd put it up here again, in case someone didn't get it. I have typed it as it was written in the newspaper (which article I still have), but added a few of my notes along with it as tips. Hope this one stays up here.

Mart Martinez's Steakhouse Steak at Home

1 top-quality rib-eye, strip, T-bone or other beef steak
Salt, pepper and granulated garlic to taste
1 tablespoon flour
1 teaspoon canola oil
1/2 teaspoon olive oil
1 tablespoon soy sauce **
1 tablespoon butter, melted **
1 teaspoon lemon juice **

Heat a cast iron skillet over high heat until it is very hot. Water should sizzle and evaporate instantly when a few drops are splashed onto the preheated skillet.

Meanwhile, season steak to taste with salt, pepper and granulated garlic. Lightly rub steak with flour on top and bottom. This helps to form a crust similar to that achieved in steakhouses using high-heat commercial grills and broilers.

Pour oils into hot skillet and swirl to coat the surface. Pour off any excess. Place steak in hot skillet. Cook until well-browned and crusted. Turn and cook until other side is well-browned and crusted.

Cook to desired degree of doneness. For most steaks, the browning process will be ample cooking time to achieve rare to medium-rare. For steak more done, lower heat slightly and cook until steak is medium.

Remove pan from heat (I do let the skillet cool down just a bit before the next step so the sauce will not cook away due to the high heat) and add soy sauce, butter and lemon juice. Swirl and baste the steak in the sauce, making sure to cover all surfaces.

** This is the "sauce" added at the end. If you like more I will typically double this part for two steaks.

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