- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Steak cooking time
Posted on 2/3/14 at 12:26 pm to BlackenedOut
Posted on 2/3/14 at 12:26 pm to BlackenedOut
quote:
2) Continually flipping and basting the steak allows a better crust
how does it get a better crust if it's not in the pan as much?
2
Posted on 2/3/14 at 12:30 pm to Deactived
It stays in the pan the whole time, save for the nanosecond one flips it.
Call the side of the meat touching the pan, the active side. The side not touching, the non-active side. The milk solids in the butter as it is poured over the meat continues to cook the non-active side and brown the non-active side.
Call the side of the meat touching the pan, the active side. The side not touching, the non-active side. The milk solids in the butter as it is poured over the meat continues to cook the non-active side and brown the non-active side.
Posted on 2/3/14 at 12:33 pm to Deactived
quote:
how does it get a better crust if it's not in the pan as much?
I do this method two or three times a week. Forget the oven. Leave on counter for 2 hours to get to room temp. salt and pepper. Sear each side for 4 minutes on med/high heat on the stove top. For a 1.5 inch steak, this should get you med rare. add time if necessary.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News