Steak a la Jorge

Today, the BCC has a special treat....A guest blogger! This post comes to you straight from the chiseled abs of World's Strongest Man Jorge

Steak a la jorge

You need a heavy pan to get good results. I am using a cast iron pan with grilling ridges, a normal cast iron pan would also work great (or of course an outside grill). Make sure the pan is very hot. With a weak stove like ours, I literally let it heat for 10 minutes on full blast.


This is about a 16oz boneless ribeye, which is a delicious and tender cut of meat. It's also on the expensive side, but not too bad at Costco, about $7 per pound First I pat the steak dry with a paper towel, then rub both sides with oil. Season both sides very generously with kosher salt and fresh ground pepper.

Put the steak in the pan, at an angle so you don't have vertical grill marks. If you want crosshatch design, turn the steak 90 degress halfway through the first side cooking time. For a steak that is 1" thick you can do about 6 minutes per side for a nice medium rare.

Once the steak is done, it is important to let it rest on a plate for a few minutes. This lets the proteins relax and for the juices to soak back into the meat, so the steak is tender and juicy. If you're worried about the steak getting cold, then serve it on a hot plate.

Let's all give Jorge a round of applause. With any luck, I can get Carrie, Jorge's kitchen incompetent girlfriend, to do the next guest post. That'll be more exciting than Herr Mozart's suggestion that his next opera be in German! Jah!