how to cook a thick steak in a pan

Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper; Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute; For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it Let rest for 5 minutes. Oils like avocado oil can take a much higher temperature than most. The actual cooking can be done with a side burner and grill, or a stove top and an oven. Drop a pat of butter on the top of the steak right in the middle. Let the steak cook for 2 minutes, then rotate it 90 degrees (to create criss crossing grill marks) and let cook for another 2 minutes. You won't have a chance to step away once you start the cooking process. Log in. Get it free when you sign up for our newsletter. If nothing else, you need the salt to react with the surface of the meat to produce the right flavor. There should be a rich deep brown (not black) color on the cooked surface. You want to maximize the flavor of the steak, not the seasonings. Now it's time to season the steak. Typically, this includes coarsely ground black pepper and a coarse sea or Kosher salt. If it dances for a second before disappearing, the pan is hot enough. Again, be patient and let the steak continue to cook … This cooking method is all about speed so stay close by. Choose an oil with a high smoke point, as oil breaks down at high temperatures. If you want it more cooked than this, transfer the skillet to the preheated grill (or oven). This process creates a good deal of smoke. During this time, make sure you have your grill (or oven) mitt on. (Just don't forget to turn it back on!). Testing for doneness is both an art and a science. You can pay a lot of money when going out to a restaurant for a nice, flavorful steak dinner. Remember that you need to remove the steak when it is 5 F/2.7 C below the target temperature. The resting time allows the juices to redistribute into the meat making it nice and tender. Drizzle some oil into the pan … Derrick Riches is a grilling and barbecue expert. To test if the pan is hot enough, place a single drop of water on the pan. Heat a heavy-based frying pan until very hot but not smoking. While the steak won't stick to the pan, you need the oil to conduct the heat from the pan to the meat as fast as possible. Once you have your steak, lightly coat it with oil. This step is important because if there is moisture on the steak it will create steam, and you don't want to steam your steak, you want to sear it creating a flavorful crust on the outside, right? Illustration: Michela Buttignol. After 2 minutes, turn over the steak, placing it exactly where it was, making sure it is well seated in the pan. There should be a rich deep brown (not black) color on the cooked surface. You should also have a good instant-read digital thermometer for taking the internal temperature of the steak. Apart from salt and pepper, many restaurants add dried parsley or other herbs to the mixture.

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