First guest is...

This is my first guest post! I want to do it every now and again to get some other people on here. So just wait you might be asked to be featured on a blog! This recipe is from my husbands "BFF" Bryan. Brett and Bryan have been friends for the past couple years as they lived with each other in college and they are such great friends. Bryan and his lovely wife Sara live next door to us, which is so fun! There is never a day where we're not in one or the other's apartment.

Bryan came to me and told me he was going to sear a steak and I thought it would be a great time to feature it on my blog! We don't have access to a grill here at our apartments which really stinks for people who like to grill! Also thought this is great in the winter when it's too cold to grill! So here is a post so easy a male could do it.. Thanks Bryan!

SEARING A STEAK

What you will need:
Steak 
Salt & Pepper
Garlic cloves
EVOO (extra virgin olive oil)

Step 1: Buy a cut of steak that is 1" - 1.5" thick and that will fit in a ovenproof (all metal, stainless steel or cast iron) skillet. Go for one with a strip of fat on one side. (I used ribeye, but NY Strip or a Porterhouse is good as well)

Step 2: Bring the steak to room temperature (leave steak out a minimum of 30 min before cooking starts.)

Step 3: Rub olive oil, black pepper, and a pinch of salt on the steak

Step 4: Heat the skillet in the oven to 500 degrees (make sure your skillet is ovensafe or you will ruin it)

Step 5: Put the hot skillet on the stove on high heat; leave oven on 500 degrees

Step 6: Grasp the steak with tongs or a fork, set fatty side on so fat spreads over pan

Step 7: Sear steak for 30 seconds; flip and sear other side for 30 seconds  If it looks gray, your pan isn’t hot enough.  Sear all the outer surface area of the steak. While the steak is cooking, don’t touch it.  Resist.  Do not flip your steak more than once.  If you are constantly flipping, you aren’t letting the heat penetrate the meat, you are only cooking the surface over and over again (which will mean a tough edge).

Step 8: Place skillet and steaks back in oven for 3 minutes; flip steak and leave in oven for 3 more minutes (3 minutes should produce a medium steak that is slightly pink in the middle)

Step 9: Remove skillet and steaks from oven and cover with aluminum foil to rest for 2 minutes (the steak actually continues to cook during this time)  If you cut into it right away, all the tasty juices will run out and onto your plate.  Resting the steak gives it time for the juices to redistribute throughout, so your steak is nice   and juicy.

Step 10: Serve with some EVOO and some spices (I used a Sicilian blend)

ENJOY!! This pairs great with a caesar salad and mashed potatoes or baked potato!!

Peace, Love and a little country.

Meredith... & Bryan