When you think of Omaha, two things usually come to mind, Warren Buffet and Omaha…
Cheap travel deals and the best time to cook Omaha Steaks. Fall signifies so many things to people.
Trees bursting with color, football, and tailgating.
If you don’t have a grill or outdoor BBQ, you can finish cooking your steak in the oven like these 3 Omaha chefs.
You can also cook your steak in a pan on your stovetop. Which is what we ended up doing because we were out of propane.
Cuts of meat like the bistro steak. Bistro steak, also known as petite tender, is the poor man’s filet mignon.
Tender, juicy, and full of flavor, this is a great steak for someone who wants a value-priced steak
Pro-tip: When cooking steak (or any meat) it’s important to bring it to room temperature. This lets your steak cook evenly.
Remember to generously apply your seasoning. You only need to use Kosher salt and pepper. A good cut of steak should have great flavor without having to add extra seasonings.
After letting the bistro steaks temper (come to room temperature) Jeff seared the steaks, two minutes on each side, in a hot All-Clad Stainless Steel pan. He likes the lighter weight of the pan and that it can easily transfer to a hot oven.
I prefer using cast iron. Because cast iron keeps the temperature longer, it gives a deeper sear on the steak.
Both types of pans work great, it’s a matter of personal preference. 🙂
To finish off cooking the steaks, put them in a 450-degree oven for a couple of minutes. The exact length depends on how you like your steak cooked.
Be sure to let your steak rest for about five minutes before serving so the juices don’t escape.
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