Chris Kimble … Bridget Lancaster, I love you! My Cook Illustrated heroes. I am obsessed with their weekly podcasts on  America’s Test Kitchen Radio. When you have an extensive commute to work each day, it’s like listening to old friends yack in the car. So when I came home today with no plan for dinner in place, but I knew I wanted meat … red meat.

I was able to locate a steak in the freezer, quickly thaw and attempt this method.

The Perfect Steak
1 T-Bone steak 3/4 – 1 inch thick.
Sea Salt and Fresh Ground Pepper
1 tablespoon vegetable or canola oil (ok … I used olive oil even though it has a low smoke point)

Preheat oven to 275 degrees F

The method is simple. Place a steak in a 275 degree oven on a wire rack that is on top of a rimmed cookie sheet until it measures 90 degrees with a meat thermometer and then finish it off on the stove top by searing the outside.  Heat oil in a cast iron skillet and sear.  Now, our steak was thin, So I only seared for about 1 minute per side.

GO WITH MEDIUM RARE! … USE A MEAT THERMOMETER!

90 – 95 degrees for medium rare (20-25 mins)
100 to 105 degrees for medium (25-30 mins)

Place steaks back on rack on cookie sheet, tent with foil and let rest ~ 10 minutes.

While steak is in the oven consider sautéing sliced onions in a touch of olive oil and butter, and adding a touch of garlic in the last minute — set aside before searing your steak. Also this dinner was served with a side of mashed red potatoes, delish.

My only regret … no photos … I mean when do I ever not take a photo of what I’m cooking and eating … ugh.