That’s right for day five we are having steak!  Dave told me he would eat anything I planned this week without complaint as long as he could have steak today.  It’s still a healthier meal, the trick is to control the portion size, and by that I mean don’t serve a one pound steak.  The steak I’m making today is about ten ounces and I’m going to cut it in half, so about 5 ounces per serving.  I’m also making mixed vegetables and rice.  Believe it or not, I gave Dave the option of a baked potato or rice, and he chose rice. (I’m pretty sure that’s because I told him it would be a pretty plain potato, so not slathered in butter and sour cream.)  Since it’s only about 15 degrees outside, I’m pan searing the steak instead of grilling.

Time to get out the old cast iron skillet.  I’m searing this the way my mom taught me, the secret is a cast iron skillet and getting it super-hot.  Remember, when you’re using a cast iron skillet the whole thing including the handle is hot, so watch out.  I put about a teaspoon of olive oil in the pan, then I wipe it around with a paper towel.  I actually wipe almost all of it out, my mom called this seasoning sear-the-edges-of-steakthe pan.  The steak needs to be at room temperature and dry, then season the steak with whatever you like.  I like to use a Kansas City steak seasoning blend on one side and a tiny bit of garlic salt on the other.  Heat the skillet on high for a few minutes, or until it’s almost smoking.  I always sear the sides of the steak first.  To do that you hold the steak with tongs and put the edge down in the pan and sear for about 30 seconds per edge.

When the edges are done lay the steak down in the pan and sear for a minute then flip.  Dave and I like our steak medium rare, so I repeat this about 5 times or until the temperature of the steak hits 110 degrees.  When done searing be sure to let the steak rest for 5 minutes before cutting.

(If you like your steak more done than medium rare, preheat your oven to 400 degrees before you sear.  Then after searing throw the cast iron skillet with the steak right into the oven for about 5-10 minutes depending on well done you like your steak.)

steak-finished-plate-day-5