viking kitty..'rat dog
Posted on 08/28/2012 9:00:45 AM PDT by Pharmboy
Instructions for Steak like a Restaurant
1. o 1 Prepare the steak by rubbing both sides with oil, Kosher salt and pepper. Kosher salt is a large flake salt that can be found next to the table salt.
o 2 Preheat the oven to 500 degrees F. Cooking steak without overcooking it is all about hitting it with a lot of heat very quickly.
o 3 Place the cast iron frying pan onto the stove top on high heat. This will preheat the pan. From now on that you only touch the cast iron frying pan with the pot holder, since it will be very hot.
o 4 Place a drop of water into the skillet. If it evaporates, the frying pan is ready.
o 5 Place the steak into the cast iron frying pan. Do not lubricate the frying pan. The oil on the steak will be enough to prevent sticking.
o 6 Let the steak cook on one side without moving it for 3 minutes until the underside is golden brown.
o 7 Flip the steak with the tongs. Immediately transfer the pan to the oven to complete cooking.
o 8 Let the steak cook in the oven for 2 to 7 minutes. After 2 minutes, it should be medium rare, 3 or 4 minutes for medium, 5 or 6 minutes for medium well and 7 minutes for well done.
o 9 Test the steak by inserting a meat thermometer. The temperature should be 5 to 10 degrees below the final desired temperature, since the steak will continue to rise slightly in temperature while it is resting. The final temperature for a medium rare steak is about 130 degrees F, medium 140 degrees F, medium well 150 degrees F and well at least 160 degrees F.
o 10 Remove the steak from the frying pan and let it rest for 5 to 10 minutes to finish cooking and to let the juices seep back into the steak. Serve after the steak has rested.
LOL. Really.
BFL
It will be...and when you flip it to get it ready for the oven segment, you will see it. Three minutes on the hot skillet will get it done.
So about 30 seconds per side.
Yummmmmmmm
Everything tastes better with a pat of butter!
This is indeed the only way I will prepare a steak. Maximum maillard reaction, maximum umami.
Go one step farther and use brown butter.
I love my cast iron frying pan, but for steaks I still prefer charcoal grilled. Remember those cast iron hibachi from the ‘70s? Well, you can’t find them in cast iron anymore, just cheap pot metal from China, but they sure do the trick anyway. The adjustable grill racks are the shiite! 3 minutes per side over high heat, then raise the racks to slow cook. If you’ve got an old hibachi in the garage, hang on to it! I’ll try the oil coating on the steaks next time around.
I’ve used essentially the same method when there was 3 feet of snow on the deck. You do want to let it come to room temp first. The food nazis will say that’s unsafe but I’ve never had any problem. Time depends on thickness of steak. I like mine rare and a relatively thin steak at room temp may be done after searing. The sear and pat of butter on top are probably the two most needed qualities to produce a restaurant quality steak. I pat the steak dry but don’t salt and pepper it until after brushing it with olive oil right before putting it in the pan. Another critical component is letting it rest on the counter covered with foil for about 5 minutes after it comes out of the oven. In that 5 minutes you can deglaze the pan with some red wine, add some herbs and butter, reduce it slightly, add salt and pepper and have a nice sauce for your steak.
I was cooking cornbread, not steak, so it wasn’t that hot.
But definitely got my attention. Aloe vera works wonders, luckily.
One other thing... Make sure that the pot holder is BONE DRY!!!! I once cooked a steak just like that, and the pot holder I grabbed had been near the sink, and had been splashed with a little bit of water. As soon as that pot holder touched the pan handle, the water flashed to steam, and I got a pretty nasty 2nd degree burn.
Always remember that "hot hurts!"
Mark
Good catch. Letting the steak come to room temp is critical. I suspect that if the writer did this he wouldn’t have to finish cooking them in the oven. When I do steaks this way it’s a minute or so on each side and that’s it for a perfect medium rare.
bookmark!
I totally agree! If I'm cooking inside on a conventional oven, this is how I'm doing it, except that I might add some butter when it's done. I've yet to have one turn out badly.
Over here...
We live in an apartment and we cannot grill anymore...so this is my only choice.
Just a warning to those cooking using this method. When putting the steak in the pan and when turning it, be VERY careful to minimize any splashing of the hot greece! You WILL know it if even a single drop gets on your hands!!
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