Cold Steak
Servings: 2-4
Two 10-12 ounce or one 20-24 ounce that is 1 1/2”- 3” thick beef steak(s) (top loin, boneless ribeye, bone-in ribeye (“Cowboy”), “Tomahawk” steak (frenched bone-in ribeye), or filet mignon)
½ teaspoon salt
½ teaspoon pepper
Rub
3/4 teaspoon cumin powder
1/2 teaspoon paprika
1 teaspoon brown sugar
3/8 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/8 teaspoon mustard powder
3/8 teaspoon freshly ground black pepper
Preparation:
Sprinkle each side of each steak with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Place steaks on a plate in a single layer, uncovered and chill in the ice box for 24 – 48 hours.
An hour before cooking, remove steaks from icebox.
Combine rub ingredients in a bowl. Whisk to combine.
Apply rub to both sides of the steaks.
Store any remaining rub in an airtight glass jar in the ice box.
Allow steaks to rest on the counter for the rest of the hour.
At the end of the hour, heat a cast iron skillet large enough to hold a steak flat.
Add grapeseed oil and rotate pan to allow the oil to cover the bottom of the pan.
When the neutral oil starts to smoke, carefully add steak. Turns steak on edge with tongs. Do not use a fork. Fry each edge for 1+ minute to brown.
Place steak on one flat side. Allow the steak to sear for 1 – 2 minutes if 1 1/2″ thick or 3 – 5 minutes for 2 1/2 – 3″ thick steak. Flip the steak and repeat the process for that side.
If the steak has reached 120 °F. (rare) – 130°F. (medium rare), remove from skillet and tent with tin foil for 10 minutes.
If not, place in a 450° F oven until it reaches 120°F. (rare) – 130°F. (medium rare). Do not cook beyond this range as this steak is to be eaten cold. The meat will become dry if cooked to higher temperatures.
Tent with tin foil for 10 minutes, during which time it will rise approximately 5°F.
Remove tent and allow steaks to cool on the counter.
Place the steaks in a covered container and place in the ice box until cold.
When ready to serve, slice each steak thinly across the grain.