Here is how I make a Waldorf salad. It’s a quick and simple recipe.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 2 |
| Yield: | 2 steaks |
Ingredients
- 2 (6 ounce) (2-inch-thick) rib-eye steaks
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 4 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 3 cloves garlic, crushed
- 1 pinch sea salt flakes to taste
Instructions
- Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
- Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
- Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn’t splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
- Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
- Serve steaks whole or sliced, finished with sea salt flakes.
- Remember to go with the best-quality steak to get the most satisfying results! NY strip steaks can be used instead of rib-eyes.
- Substitute refined avocado oil for the canola if desired. An oil with a high smoke point is required.
- This recipe should not be used on steaks less than 1 1/2 inches thick simply because they will cook too fast.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 14 g |
| Sodium | 5964 mg |
| Sugars | 0 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
All I can say is YUM!