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(i learned this guide from Kenji of serious eats)
Summers are made for the grill, but what’s a steak lover to do when the weather’s too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I’ll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out moister to boot.
Of course, you gotta know how to do it before you can git ‘er done.
By the way I DONT eat pork, beef and lamb.. but Jordi does.. so i gotta learn these method for him and share with you guys.
So lets jump straight into the action.
Deep Brown and Delicious
Season Liberally – Salt & Pepper is all you need + HERBS
Use Cast Iron – or your regular pan at home
Add steak carefully
Pour it on
Steady as she goes
Use a thermometer! – if you dont have buy one now – we are not that professional cooks to know!!!
But what if you’re stuck in the woods with no thermometer in hand? Is there anything you can do?
Yes: Just go ahead and cut the sucker open to take a peek.
Get the edges
Turn and cut
Ready To Eat
Butter-Basted Pan-Seared Thick-Cut Steaks
[Photographs: J. Kenji Lopez-Alt]
Note: This recipe is designed for very large steaks, at least 1 1/2 inches thick weighing 24 to 32 ounces with the bone-in. Porterhouse, T-bone, ribeye, or New York strips will all work. Avoid using tenderloin steaks, as they are likely to overcook. For better results, let steaks rest at least 45 minutes at room temperature or up to three days loosely covered in the refrigerator after seasoning in step 1.
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
3 tablespoons butter
6 sprigs thyme or rosemary (optional)
1/2 cup finely sliced shallots (about 1 large, optional)
Carefully pat steak dry with paper towels. Season liberally on all sides (including edges) with salt and pepper (see note above).
Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
Add butter, herbs (if using) and shallots (if using) to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium, 8 to 10 minutes total. Immediately transfer steak to a large heat-proof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.