oreoshopper.blogg.se - Best pan for searing steak

The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. This isn't steakhouse steak it's your-house steak, ideal for home cooks who want fast weeknight meals. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.

Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body.

Remove steak to a cutting board and tent lightly with foil.

For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat. If using an instant-read thermometer, insert into side of steak.

To the touch, meat should feel softly springy but not squishy. When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness.After it’s been turned a few times, sprinkle in two pinches salt. Keep cooking over very high heat, flipping steak every 30 seconds. Press down gently to ensure even contact between steak and pan. Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted.(If using two steaks, cook in two batches.) When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan.

Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt.Turn occasionally replace paper towels as needed. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Remove packaging and pat meat dry with paper towels.