There are lots and lots and I mean lots of videos about cooking great steak. And over time I noticed some themes. How to use salt, how to get a good sear, etc. Lately I have noticed that people are cooking steaks slower at first in the oven, letting them rest, and then searing them at the end on high heat. This produces a very evenly cooked steak all the way through with a thin seared "crust" around the edge. I must say, this method is pretty darn good.
1 T vegetable oil
While the steaks are cooking, peel the skins from the peppers and discard tops, seeds and skins. Sometimes cold water helps the peeling process. Don’t worry if every bit doesn’t peel.
Roughly chop the flesh of the peppers and set aside.
In a small pan, heat olive oil on medium. Cook the tomatoes until they start to break down. Add the peppers and capers and adobo. Mix well and simmer partially covered until it starts to thicken.
Season with salt and pepper. Add a splash of white wine and let simmer again for another 5 mins or so.
Once the steaks are done, let them rest up to 10-15 mins while heating a cast iron pan on high heat.
Season the steaks with salt and pepper and sear them for 1 minute per side including the edge.
1 T olive oil
1 lb. sweet mini bell peppers
2 medium tomatoes, diced
1 T capers, chopped
1-1/2 t adobo sauce from a can of chipotle peppers in adobo
White wine
Salt and pepper
Preheat oven to 375.
Roast peppers in the oven until they start to bubble and char.
1 lb. sweet mini bell peppers
2 medium tomatoes, diced
1 T capers, chopped
1-1/2 t adobo sauce from a can of chipotle peppers in adobo
White wine
Salt and pepper
Preheat oven to 375.
Roast peppers in the oven until they start to bubble and char.
Place the peppers in a ziplock bag or airtight container to let them steam for about 20 minutes.
Meanwhile, reduce the temperature of the oven to 275.
Meanwhile, reduce the temperature of the oven to 275.
Drizzle vegetable oil over the steaks. Cook steaks on a rack over a roasting pan for approx 45-60 minutes until 125 degrees.
While the steaks are cooking, peel the skins from the peppers and discard tops, seeds and skins. Sometimes cold water helps the peeling process. Don’t worry if every bit doesn’t peel.
Roughly chop the flesh of the peppers and set aside.
In a small pan, heat olive oil on medium. Cook the tomatoes until they start to break down. Add the peppers and capers and adobo. Mix well and simmer partially covered until it starts to thicken.
Season with salt and pepper. Add a splash of white wine and let simmer again for another 5 mins or so.
Once the steaks are done, let them rest up to 10-15 mins while heating a cast iron pan on high heat.
Season the steaks with salt and pepper and sear them for 1 minute per side including the edge.
Serve the steaks immediately topped with salsa.
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