|Dry aged Delmonico steak provided by Chophouse, cooked by me|
But I digress. After removing the Delmonico with rosemary from its plastic vaccuum seal and leaving it to rest and warm a little out of the fridge, a light coating of coating of olive oil, salt and pepper are all that are required before going into a very hot, ovenproof pan. And of course I couldn't be bothered to do onions and garlic in a separate pan (more washing), so in that went too.
|One side cooked|
Now I wonder if the all-round, possibly less intense heat of the oven cooks more evenly than on the stovetop. It is a technique that appears common in restaurants, and easy enough to do at home as long as your frying pan can go in the oven. It also gives you a number of minutes to do other things; like blanching the green beans, making croutons for tomorrow, setting the table etc.
After the desired cooking time in the oven comes one important step which I've never really considered doing - resting the meat. With all the hard work done in the oven, Mr. Delmonico needs some time off. I notice a fair amount of the meat's juices coming out at this stage, and make sure to keep it to chuck back over the steak later.
The temptation to slice into the steak while it's resting is near-unstoppable, so perhaps make sure there's someone to watch you if you're like me with little restraint. After its period of resting, the steak needs to go back in the oven for a little, just to warm it up for eating.
|Steak going back in the oven to warm|
(er... and those were tomorrow's croutons I was talking about)
Within minutes, I'm poised with steak knife, ready to cut into my evening's assignment (the steak) and assess my handiwork. I notice that most of the fat that was surrounding the steak has rendered down and that there's only a little fat left on the steak.
The result? A little closer to medium than medium-rare for the most part (I admit, I was running around looking for the ever-hidden oven mitt at the last stage of oven warming), while it was definitely a little rarer towards the bone of the steak. The flavour of the steak was sensational, and considering I only added salt, pepper and olive oil, it goes to show how the fatty marbling through the meat and the overall quality of the meat contributes so much to the end result - not even mustard was necessary.
While we're all sometimes creatures of habit, every now and then some habits should be broken and others need to be broken. In terms of cooking steak, I'm definitely giving the old, confused, uninformed way the chop and will say hello to juicy, medium-rare steaks from here on.