How To Cook Steak On The Stovetop – Once Upon a Chef
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The pan is the best way to cook a steak, and it’s also the easiest!
I love the kind of dinner you can cook without a prescription. The truth is that good cooking has more to do with technique than recipes and the best dishes are often the simplest to prepare. A well-cooked steak is a good example. With just a few ingredients and a single pan, you can cook a steak that’s just as delicious as one you’d order at a high-end steakhouse.
The key is to know how to pan-sear. The pan is a classic technique in which the surface of the food is cooked undisturbed in a very hot pan until a crispy, golden and tasty crust is formed. It’s the key to building flavor and texture into a dish. It also prevents it from sticking and gives your food a restaurant-quality look. The pan is the best way to cook a steak (salmon, too), and it’s also the easiest.
What you’ll need to cook steak on the stove
When it comes to beef, the best candidates for pan cutting are boneless, quick-cooking cuts between one and an inch and a half thick, such as NY Strip, rib eye, or filet mignon. (For larger or slow-cooking cuts, such as beef tenderloin with red wine sauce or beef stew with carrots and potatoes, the first step is usually the first step to burn, and then you finish cooking in the oven.)
How to cook steak on the stove
To begin, dry the steak with paper towels. (Any moisture on the outside of the steak must first evaporate before the meat begins to brown.)
Season the fillets generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.
Turn on the extractor and heat a heavy skillet over medium-high heat until it is VERY hot. The best pans for burning pans are made of stainless steel or cast iron, as they can withstand high temperatures.
Add the oil to the pan. You’ll know it’s warm enough when it starts to glow and move fluidly around the pan.
Carefully place the steak in the pan, releasing it away from you so that the oil does not splash in your direction. It should sizzle. (Use a pan that is large enough that it’s not as tight or the pan will cool and your food will vaporize instead of sear.)
Leave it alone! Avoid the temptation to look at or play the violin or turn repeatedly. The fillets need a few minutes undisturbed to develop a brown crust. (Don’t worry about sticking; steaks will come loose easily when they’re ready to flip.)
Flip the fillets when they are easily released and the bottom is dark brown (usually about 3 minutes).
Continue cooking the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).
If you are serving the steaks without slices, transfer them to plates and serve hot. If you plan to cut the fillets, transfer them to a cutting board and let stand, covered with aluminum foil, for 5 to 10 minutes; Then cut finely against the grain. (Rest allows juices to be redistributed from the outside of the fillets; if you cut them too soon, the juices will come out of them.)
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with red wine sauce