Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. The steak is rare when the internal temp is 120 degrees. Remove the steak from the pan when the internal temp reaches 115 degrees and allow the steak to rest 5-10 minutes. (Yes only one minute per side in a preheated skillet for the perfect rare) Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. These are the internal temperatures of steak that you need to reach for each level of “done-ness.” Rare This is probably the most important section of all. This will let them finish cooking and allow the juices to redistribute giving you the perfect juicy pan-seared steak. Most importantly, let your steaks rest for at least five minutes after cooking. Remove them from the skillet on the lower end of your ideal temp. Keep in mind once removed from the heat your steak will continue to cook. Lastly, use a meat thermometer to check your temps. If you need to make more steaks than will fit in your pan, sear them in batches and transfer them to a warm oven and cover them with foil. If you overcrowd your pan, your steaks will steam rather than sear. Just as important as preheating your skillet, do not overcrowd your pan! Your steaks need air around them to achieve a perfect sear. The trick to a good sear is a high heat to give you a beautiful crust and seal in all those precious juices. Similar to letting the uncooked steak rest at room temperature before cooking, if you start to pan sear your steak in a cold skillet while the pan slowly heats it will slowly cook your steak and again run the risk of overcooking and never giving you a good sear. Let the oil get hot before adding your steaks. Now that we’ve selected our pan, the most important thing to get a good sear and a golden crust is to preheat your pan. In a pinch, any heavy-bottomed skillet can work for this recipe. If you are a purist like me, I only prefer grill marks from an actual grill. However, you can also use a grill pan which can help you achieve grill marks. Don’t have a cast-iron pan? Invest in one. Take a look at this cast-iron skillet guide. Caring for a cast iron skillet is easier than you think. Ideally, a cast iron skillet is the pan of choice. So let that bad boy rest at room temp for 30 minutes. This’ll run the risk of tough leather and nobody want that. If you put a cold steak in a hot pan it will cook unevenly and you run the risk of overcooking the outside of the steak before the inside of your steak is the temperature you want. I fall into the category that 30 minutes at room temp will help you cook a perfect steak. There are multiple schools of thought about letting your steak rest at room temp before cooking. Should You Let A Steak Rest Before Cooking? This recipe will work with any cut of steak. However, if you are me you get a bigger steak! Can’t find this cut and want to stay faithful to the recipe? Ask the butcher at the meat counter. This cut can be tricky to find in many grocery stores. This recipe calls for a 4-6oz sirloin steak which is a petite sirloin. Save these cuts for a Salisbury steak recipe. There’s a reason some steaks are significantly less expensive.
0 Comments
Leave a Reply. |