BAKED STEAK TEMPERATURE RECIPES

Steps:

• Chef’s Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
• Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
• Thinly slice the mushrooms.
• Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
• Pat the steak dry with a few paper towels.
• Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
• Turn the steak over, and repeat on the other side.
• Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
• Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
• Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
• Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook.
• Place a rack in the middle position, and preheat the oven to 410f (210c).
• Chef’s Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
• Add the mushrooms, and sauté for about two minutes.
• Push the mushrooms to either side of the pan, and place the steak in the middle.
• Allow the steak to cook in the pan, for 3 to 4 minutes.
• Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
• Flip the steak over, and then take off the fire.
• Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
• Add the pan to the preheated oven, and then cook until reaching desired doneness.
• Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes
 Rare 5-6 minutes
 Medium Rare 6-8 minutes
 Medium 7-10 minutes
 Well done… Not in my Kitchen (you’re on your own)
• Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
• Chef’s Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
• Serve with some good mash potatoes, and/or veggie of choice. Enjoy
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to 425 degrees F.
• If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video.
• Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
• In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
• Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
• Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
• Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
• Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
• Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
• Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.