Sharon Inkeles gets kudos for this one!
Ingredients
3 thick “filet mignon” cut steaks (eye of the rib), 2” thick, 1 – 1 ¼ pounds each, room temperature and thoroughly dried
1 tablespoon extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon dried oregano
Cast-iron grill pan
Preparation
- Rub 3 steaks on all sides with olive oil. In a small bowl, mix together salt, pepper, sugar and oregano. Press spice mixture into all sides of the steak.
- Heat cast-iron grill on stovetop until very hot. Sear each steak on all sides, 2 minutes on top flat side, 2 minutes on bottom flat side, and 1 minute on each of other 4 sides, for a total of 8 minutes.
- Turn off heat under grill, keeping steaks on grill. Tent the steaks with foil and allow to rest for 7 – 8 minutes. Slice and serve hot.
Yield: 4
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