Sooooo, I’m a red meat lover, big time. I recall when I use to travel a lot for work, the one thing I wanted when I got off the plane was a big, juicy steak, well, and a glass of wine (or two). I’ve tried cooking steak every which way you can imagine – on the grill; on a myriad of pans on the stove or in the oven; broiling, blah, blah, blah, blah, and it never seemed to really get it just right. A few years ago we went for a blogger tour of Ruth Chris’ Steak House and THAT was a perfect steak. We kept searching for a similar method of how they cook their steaks until one night my husband came across this brilliant one from the oh-so-loved Sir Alton Brown. Yes, I Sir’ed him because if this man was British he would be knighted for his contributions to the food community.

What I love about this method, is that while it works beautifully on a big ol’ ribeye, it can work on just about any cut of steak. You get a nice crisp sear and a perfectly cooked interior. If you want a little more well done, just up to cooking times on each side and in the oven to get it to your desired degree of doneness. We actually have tossed out all other methods since this one nails it every time. Fair warning though, turn off your smoke detector for the duration of cooking because there will be some smoke from you oven with it being that high in temperature. Trust me, you won’t mind once you’ve taken one bite of your perfectly cooked steak. Wow, I really want a steak right now, who’s with me?