After a KILLER boot-camp workout, I was craving protein. I don’t usually eat steak, but this turned out pretty good. I’m also including the recipe for the au jus (pronounced “ah-shew”) sauce.
- Steak of your choice – I think a bone-less ribeye
- Butter – 1 tbsp
- Spices – I used kosher salt, pepper, garlic powder
- Pan drippings
- Beef broth
- Spices – Kosher salt, pepper
The Rundown – Steak
- Steak should be room temperature. Allow it t o sit out for about an hour to regulate temperature.
- Season steak. I used mostly salt and pepper with a little bit of garlic powder
- Heat non-stick frying pan to medium heat. Melt butter.
- Add steak and turn to medium high heat.
- Cook for about 6 minutes on each side.
- Lower cooking time a minute until steak is cooked to your preference. It will also depend on how thick your steak is.
Here is the internal cooking temperatures :
- Very Rare Steak – 120°
- Rare Steak – 125°
- Medium-Rare Steak – 130° – 135°
- Medium Steak – 140° – 145°
- Medium-Well Steak – 150° – 155°
- Well-Done Steak – 160°
7. Take steak off 5 degrees before the done-ness you prefer, because steak will continue to cook as it rests.
8. Let the steak rest on a plate, covered loosely with aluminum foil or put in microwave.
The Rundown – Au jus
- Pour steak drippings in a small saucepan. Heat to medium heat until rapidly bubbling.
- Add about 1/4 to 1/2 cup beef broth.
- Add about 1/4 tsp pepper and a pinch of salt.
- In a small bowl, put about 4 tbsp. of cold water and a teaspoon of corn starch. Mix well.
- Slowly incorporate corn starch mixture in broth.
- Au jus should be slightly thick.
- Put on the side of steak for dipping.