Searing helps you brown the sides of the steak and trap the flavor in, and it’s only possible on a boiling pan. This is so you can brown on the pan, and a wet steak won’t do that. Remember to pay the steak dry with a paper towel first before you season. But if you already have a special dry rub mix you use, that’s good too. Season the SteakĪ rich rub of a simple salt and pepper mixture can work as a good seasoning for steak. Also, preheat the oven to about 400☏ as well while you season the steak. It’s best to use a cast-iron pan or skillet for this as they’re designed to evenly distribute heat and are thicker and more ideal for searing. Preheatįor the pan, preheat before placing the steak on it. If you cook them directly from the fridge, it’ll take longer to finish. Leave it to sit at room temperature for about 30 minutes. So you need to let the chill out before you cook it. Unless you’re returning from the market with fresh supplies, the chances are that the meat you plan to cook sits in the fridge. Also, make sure the steak has a nice marbling not too much and not too little. Ribeye, strip, and filet mignon are excellent examples. For the best steak, choose the boneless cuts that cook quicker and are about 1 1/2 to 2 inches thick.
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