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Steak (Broiled), or
Imitation "Outback Steakhouse" Victoria's Filet, or
Imitation "Longhorn Steakhouse" Outlaw Ribeye, or
Imitation "Longhorn Steakhouse" Renegade Sirloin

Copyright © March 1, 2018 by Robert Wayne Atkins, P.E.
All Rights Reserved.

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The following Gourmet Recipe is included in my book: Grandpappy's Gourmet Cookbook.

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Introduction

Cast Iron Cookware: Cast iron cookware is extremely versatile and it can be used on the stovetop or inside the oven. A properly well-seasoned cast iron pot is nonstick and it could last a lifetime if properly maintained. However, it is extremely heavy, it takes longer to heat up, it takes longer to cool down, it can be very challenging to clean if food sticks to the pot, it needs to have its oil coating periodically refreshed, and it can rust if stored in a humid environment. It is also very difficult to use a cast iron skillet to flip food over because of its weight. Cast iron pots have cast iron handles and they heat up just like the pot. Therefore you must use a kitchen mitten when you want to move or adjust a hot cast iron pot. However, one or two cast iron cookware pieces can be extremely useful to a gourmet cook. "Lodge" is an American family-owned company that makes high quality factory-seasoned cast iron cookware. If you invest in cast iron cookware then learn how to take care of it.

Cast iron cookware has the advantage that it can be used inside an oven, and on top of a gas burning stove, and on a wood burning stove, and over a campfire.

Cast Iron Griddle: The cast iron griddle in the picture is very useful for broiling steaks. The top side of the griddle has a raised ribbed surface that will impart imitation "grill marks" on a steak. The bottom side of the griddle is smooth and it works extremely well for frying items such as pancakes. The smooth side can also be used to broil steaks if you do not want the imitation "grill marks" on your steak.

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Steak
1 steak, 8 to 16 ounces, at least 1 inch thick

This recipe can transfer almost any steak into a culinary masterpiece similar to what you would be served at an Outback Steakhouse, or at a Longhorn Steakhouse. The amount of seasoning is the same for one steak. Bigger steaks will simply have the seasoning spread in a thinner layer over a larger surface area than a smaller steak. But the seasoning will still penetrate the same depth into each steak based on the amount of time the seasoning is left on the steak before it is cooked. Any extra seasoning will simply come off the steak as it cooks on the grill surface.

Ribeye (14 ounces)	Porterhouse (20 ounces)	T-Bone (16 ounces)	New York Strip (8 ounces)

Type of Steak: Between 1 inch to 1 1/2 inch thick. Filet mignon, ribeye, porterhouse, T-bone, club, sirloin, New York strip, and London broil are good steak choices, depending on your budget. Filet mignon is the best steak. Ribeye is a very good steak. Porterhouse, T-bone, and club steaks are the same type of steak except for the size of the fillet. The fillet is the smaller side of the steak and it is more tender and flavorful than the meat on the other side of the bone. A club steak has no or almost no fillet, and it is the same as a New York strip steak but it has a bone. A T-bone steak has a fillet that is about 1/4 the size of the entire steak, or about 1/3 the size of the piece of meat on the other side of the bone. A porterhouse steak has a fillet that is about 1/3 the size of the entire steak, or about 1/2 the size of the piece of meat on the other side of the bone. A porterhouse steak is a filet mignon plus a New York strip steak with a bone between them. Do not rely on how the butcher classifies the steak. Instead use your eyes to determine how much fillet is on the steak and decide what you would call it based on the size of the fillet. But do not argue with the butcher. Make your steak choice based on the steaks available, the amount of lean meat on the steak compared to the amount of fat and grizzle, and whether or not a steak is on sale. If possible, cook the steak the same day you purchase it.

Prepare the Steak: Do not pierce the steak with a fork. Allow the steak to come to room temperature. Rinse the steak under cold faucet water for sanitary reasons, and to remove any tiny bone chips that may be on the steak. Pat dry with a paper towel. If desired, trim off any extra fat you do not want on the steak.

Imitation Outback Steakhouse Seasoning, and
Imitation Longhorn Steakhouse Seasoning

2 tsp. extra light olive oil	1/4 tsp. garlic powder
1 tsp. coarse Kosher salt	1/16 tsp. coriander, freshly ground
3/4 tsp. paprika	1/16 tsp. turmeric
1/2 tsp. fine grind black pepper	opt. 1/16 tsp. cayenne pepper
1/4 tsp. onion powder

Prepare the Seasoning: Combine the extra light olive oil, salt, paprika, black pepper, onion powder, garlic powder, coriander, turmeric, and the optional cayenne pepper in a small bowl and stir until well blended. (Extra light olive oil is recommended because it has a higher smoking point than almost all other cooking oils.) Rub one side of the steak with one-half of the marinade seasoning. Rub the marinade seasoning into the meat with your fingers. Repeat with the other side of the steak. Season generously, but reasonably, because some of the marinade seasoning will come off the steak when it is cooked. Cover the steak with another plate to protect it from contamination. Let the steak absorb the marinade seasoning for about 1 hour at room temperature. (Note: This would be a good time to bake a potato.)

Prepare the Cast Iron Griddle (or cast iron skillet): Place a cast iron griddle on the top oven shelf, about 6 inches below the top broiler in an oven. If your favorite steakhouse cooks their steaks on a flat grill, similar to Waffle House, then you may be accustomed to steaks with no grill marks. If you do not want grill marks on your steak, then put the flat smooth side of the grill face up in the oven. If you prefer grill marks on your steak, then put the ridged surface of the grill face up in your oven. The ribbed surface will put "imitation" grill marks on the steak. If you will be serving the steak to a guest then you can ask your guest what they prefer. I recommend grill marks, even though they are "imitation" grill marks, because appearance has a significant impact on how the mind perceives the food, and the mind can significantly influence how the tongue perceives the taste of the food. Set the oven to "bake" at 500°F and allow it to preheat for 20 minutes.

Cook the Steak: Change the oven from "bake" to "broil" and allow the broiler to heat for 2 minutes. Pull out the top oven shelf and carefully lay the steak on the extremely hot griddle being very careful to not burn yourself. The meat will sizzle and pop when it touches the hot griddle. If cooking more than one steak then allow a little space between the steaks so the outside edges of the steaks can cook properly. After placing a steak on the hot griddle do not adjust it or move it -- leave it alone. Push the oven shelf back into the oven and sear the bottom side of the steak, and simultaneously broil the top side of the steak, for 3 minutes. Pull out the oven shelf and use a spatula or tongs to turn the steak over. Do not pierce the steak with a fork or its juices will run out. Push the shelf back into the oven and sear and broil the steak for 3 more minutes. Switch the oven from "broil" to "bake" and set the baking temperature at 450°F. Bake for the total number of additional minutes shown in the table below. If the additional cooking time is 3 minutes or longer then, if you wish, you may turn the steak over using tongs or a spatula halfway through the additional cooking time.

Different ovens cook differently based on the size of the oven, the type of heat, and the design of the broiler element. Therefore, remove the steak a little early and use an instant-read meat-thermometer to check the meat temperature inside the center of the steak. If the inside of the steak is too rare then cook the steak a little longer in the hot oven until the center of the steak reaches the temperature that represents the degree of doneness you prefer.

(Note 1: Please remember that the internal steak temperature will increase by approximately 5°F while it is resting for 5 minutes after removing it from the oven.)

(Note 2: The USDA recommends that beef should be cooked until its internal meat temperature reaches 145°F and that it should rest for at least 3 minutes before eating.)

(Note 3: The more time a steak cooks the more of its natural juices are cooked away and it becomes drier, chewier, and tougher. The less time a steak is cooked the more of its natural juices it retains and it is moister, easier to chew, and more tender. However, some people cannot eat beef unless it is cooked well done, or almost burnt. Please be considerate of the preferences of other people.)

(Note 4: A gourmet cook has respect for other people. Do not attempt to force your preferences on how beef should be cooked on someone else. Regardless of how you feel about rare beef, or well done beef, allow other people the right to enjoy their steak the way they want it cooked. Master chefs at the very best steakhouses in America cook steaks exactly the way their customers order their steaks, and they do not lecture their customers about how they think beef should be cooked.)

Additional Total Cooking Time Based on the Desired Degree of Doneness and the Steak Thickness

Doneness	Meat	.. Steak	Thickness	..
Middle of Steak	Temp.	1 inch	1.25 inch	1.5 inch
Rare	125°F	1.5 min.	2.5 min.	3.5 min.
Medium Rare	135°F	2.5 min.	3.5 min.	4.5 min
Medium	145°F	3.5 min.	4.5 min.	5.5 min.
Medium Well	155°F	4.5 min.	5.5 min.	6.5 min.
Well Done	165°F	5.5 min.	6.5 min.	7.5 min.

While the steak is cooking, begin eating the type of salad you enjoy. After the steak is cooked to the degree of doneness you like, then allow the steak to rest for 5 minutes so the juices inside the steak can cool down just a little, and become less fluid, and infuse back into the meat. This will help more of the juices to stay inside the meat when you slice into it, and this will improve the flavor and moistness of the steak. (Note: This resting time will also help to kill bacteria that might still be present in the meat.) You can finish eating your salad while you wait.

Serve the steak with a baked potato, or mashed potatoes with gravy, or corn on the cob, or broccoli with cheese sauce, or a vegetable medley, or whatever you wish. Also serve with your favorite bread and with room temperature butter.

Steak may also be served with seafood as part of a 'Surf and Turf' meal similar to the meals you enjoy at your favorite steakhouse restaurant. Seafood recipes are in the fish and seafood chapter of my gourmet cookbook.

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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com