Add Butter and Aromatics if you want to get fancy A cast-iron pan holds and retains heat especially well, helping to brown the steak more evenly.įor thicker steaks, cook until meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare or 130☏ for medium, 8-12 minutes total depending on desired doneness, adjusting heat to medium if the steak seems to be browning too quickly and flipping the steak halfway through cooking (more on the last couple minutes of cooking below). To sear the steaks, you're going to want to grab a 12-inch cast-iron pan, or the heaviest 12-inch stainless steel pan you've got. Note: Only season your steaks right before you're about to cook them, since the salt will start drawing out liquid from the steaks if they sit around for more than a few minutes. If you're cooking thin steaks, you can also add chopped herbs like oregano, thyme, or rosemary-and/or minced garlic-to the steaks now for larger steaks, leave the aromatics for later. Pat the steaks dry with paper towels, then season the steaks well with salt and pepper on both sides use 1/2 tsp. Season the Steaks Fearlesslyīefore you get cooking, you've got to dry those steaks off moisture is the enemy of that perfect glistening brown crust. And if you're interested in trying something new (and a little more affordable, wohoo!), try one of these alternative cuts, like a shoulder tender (a great filet mignon sub). If you want to cook a thinner steak, look for flank, hangar or skirt steak. For thick cuts-such as ribeye, strip steak, or T-bone-choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. The pan-sear method will work for either thin or thick steaks.
0 kommentar(er)
