Steak

I defy you to dislike a steak from my house or any one of my forebearers. It's kind of just one of those things we are born loving and knowing how to do. Imagine the irony when I married a vegetarian! Each year for Christmas my parents buy us a share of a locally raised cow and we have been enjoying the bounty. There are many ways to make steak. My preferred method is grilling but seeing as how it is January in central Ohio we're doing this indoors in the cast iron skillet.

Also I will note that organic meats are always going to be your best bet. If you are unable to afford organic meat be sure to trim off as much fat as possible before consuming, as that is where pesticide residue is most concentrated.




Steaks

2 ribeye steaks (or preferred cut)
1 tsp peppercorns
seasoned salt (I prefer something like Lawyr's)
2 tbsp olive oil (or butter if you're feeling decadent)


Rub the spices into the meat while a skillet, preferably a cast iron skillet, heats the oil or butter over medium-high heat.

Sear the meat well and flip once after 5-6 minutes per side or until desired crusty-ness has been achieved. Then remove from heat and put aluminum foil over them. This not only allows the juices to redistribute but actually the foil cooks them longer. Using a meat thermometer to determine desired doneness, eat when the following temperatures have been achieved:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F