11/30/2023 0 Comments Steak escape trace fork![]() To serve: Allow meat to rest for about 10 minutes before slicing. Leave the hot pad on the handle of the skillet as a reminder that the pan is hot. ![]() Remove the skillet from the oven with a hot pad. For a 2-inch steak, figure about 4 minutes for medium-rare. Never use a meat fork the tines will pierce the steak and cause precious juices to escape.) Using a hot pad, place the skillet in the preheated oven and cook until done to the desired degree of doneness. (Always use long-handled tongs to turn and transfer steaks to and from the grill or skillet. Allow the steak to cook undisturbed for the first 3 to 4 minutes as the surface sears and creates a nice crust, the steak will easily release from the skillet. When the steak first hits the hot surface it will begin to shrink and stick to the surface. Using oven mitts, carefully tilt the skillet to evenly coat the surface with oil. Place about 1 tablespoon oil in a large skillet, preferably cast iron, and place it over high heat until wisps of smoke appear. To pan-sear the steak: Preheat the oven to 450 to 500 degrees. Grill the steak until nicely charred on the outside and done to the desired degree on the inside. If you do, just move the steak to another part of the grill for a few seconds until the fat burns off. Never use a meat fork the tines will pierce the steak and cause precious juices to escape.) If the steaks are properly trimmed, you should have few flare-ups. Turn the steaks over onto the hottest part of the grill and cook for 5 minutes more. Allow the steak to cook undisturbed for the first 5 minutes as the surface sears and creates a nice crust, the steak will easily release from the grill. When ready to grill, reduce heat to medium-high. If using a gas grill, turn the heat to high 15 minutes before grilling and close the lid. A good test is to hold your hand a few inches above the grill - you shouldn't be able to hold it there for more than a second before it is too hot. ![]() Start the coals about 45 minutes before grilling so they will be sufficiently hot. If using a charcoal grill, red hot coals are essential. To grill the steak: Make sure the grill rack is clean and rubbed with oil. Liberally season each steak with salt and pepper. To prepare: About 40 minutes before cooking, remove the steak from the refrigerator and set aside, still wrapped, at room temperature.Ībout 10 minutes before cooking, unwrap the steak and trim it of any surrounding fat in excess of 1/4 inch thick. But on those nights when you need something a little extra dazzling, try a peppercorn rub, blue cheese-butter or bourbon steak sauce (recipes follow).Ĭoarse salt and freshly cracked black pepper to taste Sometimes the perfect steak is unadorned and subtly seasoned. And an innately chewy cut, such as a sirloin, should never be cooked beyond medium. ![]() are ruined by excessive heat and should be cooked using the relatively tame searing approach. Thick, dense steaks with substantial marbling can easily withstand the rigors - and occasional flare-ups - of the grill, but less hearty, more delicate steaks such as a filet mignon. First, match the cut with the cooking technique. It takes the right cut, the right cooking technique and the right amount of attentiveness to decipher when it's done to your liking.īut it's simpler than it sounds if you take it one step at a time. Even having all the stars in alignment won't guarantee a perfect steak. ![]()
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