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I sear each side of the steak in a cast iron for just under a minute on high heat, and as such I stick with a high smoke point oil like coconut. Once I sear my steak I turn the heat down to a low-med setting and add a nob of butter seasoned with garlic, sage and the like and cook each side one time - compulsive flipping ruins the char that is trying to develop. How long each side takes depends on the size of the steak and rarity you are aiming for obviously, so use a food thermometer and a Google search to coordinate that. Finishing off the steak I take the fatty walls around the steak and sear them against the pan for added flavor. (10-15 seconds) Finally - just like grilling a steak let the steak rest several minutes before eating it. This will help the juices go into your mouth and not on your plate. Mmm juices.
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Mar 8, 2015 00:18
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| # ¿ May 2, 2024 00:42 |
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