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re: Steak cooking time
Posted on 2/3/14 at 10:59 am to tdavi48
Posted on 2/3/14 at 10:59 am to tdavi48
30-45 second sear on each side, throw in 500 degree oven 2-3 minutes per side for med rare (dep how thick), plate & cover loosely with foil & let rest 5-6 minutes. Make sure you heat your skillet in the oven as it is pre heating to 500.
Google Alton Brown method for searing steaks in cast iron
Google Alton Brown method for searing steaks in cast iron
This post was edited on 2/3/14 at 11:01 am
3
Posted on 2/3/14 at 11:05 am to TIGERFANZZ
quote:
45 second sear on each side, throw in 500 degree oven 2-3 minutes per side for med rare (dep how thick), plate & cover loosely with foil & let rest 5-6 minutes. Make sure you heat your skillet in the oven as it is pre heating to 500.
^This
Posted on 2/3/14 at 11:05 am to TIGERFANZZ
quote:This is key. Consider going even longer before you slice, unless you like the juices to be on the plate instead of in your steak.
let rest 5-6 minutes
Posted on 2/3/14 at 11:32 am to TIGERFANZZ
This is so stupid.
45 seconds wont do anything to really brown the exterior of the meat, its barely enough time for the water (located on surface and just below surface of meat) to boil enough (unless you are thoroughly drying your beef before searing, and even then its not enough time). This "boil enough" needs to occur before the Maillard reactions will take place.
Hot pan, enough time to get a fantastic crust, flip, add butter, baste, baste, baste. There really isnt a need to throw it in the oven, but I guess anything is possible.
45 seconds wont do anything to really brown the exterior of the meat, its barely enough time for the water (located on surface and just below surface of meat) to boil enough (unless you are thoroughly drying your beef before searing, and even then its not enough time). This "boil enough" needs to occur before the Maillard reactions will take place.
Hot pan, enough time to get a fantastic crust, flip, add butter, baste, baste, baste. There really isnt a need to throw it in the oven, but I guess anything is possible.
This post was edited on 2/3/14 at 11:34 am
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