Posted on 08/28/2012 9:00:45 AM PDT by Pharmboy
Instructions for Steak like a Restaurant
1. o 1 Prepare the steak by rubbing both sides with oil, Kosher salt and pepper. Kosher salt is a large flake salt that can be found next to the table salt.
o 2 Preheat the oven to 500 degrees F. Cooking steak without overcooking it is all about hitting it with a lot of heat very quickly.
o 3 Place the cast iron frying pan onto the stove top on high heat. This will preheat the pan. From now on that you only touch the cast iron frying pan with the pot holder, since it will be very hot.
o 4 Place a drop of water into the skillet. If it evaporates, the frying pan is ready.
o 5 Place the steak into the cast iron frying pan. Do not lubricate the frying pan. The oil on the steak will be enough to prevent sticking.
o 6 Let the steak cook on one side without moving it for 3 minutes until the underside is golden brown.
o 7 Flip the steak with the tongs. Immediately transfer the pan to the oven to complete cooking.
o 8 Let the steak cook in the oven for 2 to 7 minutes. After 2 minutes, it should be medium rare, 3 or 4 minutes for medium, 5 or 6 minutes for medium well and 7 minutes for well done.
o 9 Test the steak by inserting a meat thermometer. The temperature should be 5 to 10 degrees below the final desired temperature, since the steak will continue to rise slightly in temperature while it is resting. The final temperature for a medium rare steak is about 130 degrees F, medium 140 degrees F, medium well 150 degrees F and well at least 160 degrees F.
o 10 Remove the steak from the frying pan and let it rest for 5 to 10 minutes to finish cooking and to let the juices seep back into the steak. Serve after the steak has rested.
I never knew the reason for the salt—thanks for this.
That reminds me of the time I grilled steaks for guests (wife’s co-worker and hubby.) After serving, the co-worker asked if I could put the steak back on the grill for a bit longer (no problem) then asked for ketchup.
Shoe leather, brown through & through - covered in ketchup. And these were some handcut uber-thick steaks. I wanted to shout.
Always more salt & pepper than you think - I want a nice coat, almost looking like a rub. And forget times and temps, you can get really good at checking doneness just by quickly poking it with your finger tip to check its resistance.
Makes me sad
to slip over the pan's handle; one pot holder over that does the trick.
And folks, PLEASE remember to warn EVERYONE in the kitchen about that frying pan when you take it out of the oven and place it on the stove or a trivet about how hot it is. I warn my wife each time I take it out of the oven, and keep the sleeve on the handle. If you have several people in and out of your kitchen, place a warning sign next to pan. If they grab that handle, they lose all the skin on their hand.
I don’t have any luck buying steaks. They look good, and when I serve them they are not.
And their made in the USA! - (But the Viking Company didn't really build them.)
No steaks were actually eaten in the preparation of this message. But it could happen soon.
Bump
My favorite cut is the Rib Eye. 1 lb. Marinate in regular BBQ sauce, Montreal Steak Seasoning and Coca Cola. Let set for two days in fridge. The Coke tenderizes the meat. Cook on a Grill. Medium Rare. Not in an oven. The oven is for Prime Rib.
Bookmarked.
Sounds silly, doesn’t it?
Well, I’ve twice forgotten the handle was hot and picked up a cast iron pan just out of the oven.
It is, I’d like to stress, not a good idea.
Really? Wow!Better hurry and say it before the government requires that as a warning label...
Go to Sam’s Club and buy yourself a PISMO (peeled, intact, side muscle off beef tenderloin.) Then get online and go to Alton Brown’s spot on the Food Network website. I believe he’s got instructions there for cutting and trimming the PISMO.
Or - You can do what I do and just hack it into huge chunks about 1-1/2 to 2 inches think. You’ll be able to char them on the outside without damaging the good bloddy red stuff in the middle.
Slap a little seasoning on, and grill.
By the way, I usually pay around $65 - $80 for the PISMO and it yields around 5 - 7 dinners for two big eaters, or three of more modest appetite.
My favorite cut is the rib eye—bone-in preferred, but I’ll take that steak any way. Second favorite is NY Strip...while these are more expensive cuts, they go on sale, and we usually stock up on them when they do.. They freeze well, esp. after vacuum storage. If you live near a Wegman’s, that’s the place to get them.
I bet that ruined your night life!
[ALL present]
MRS BENNET Where on earth have dear Lizzie and Jane disappeared to? Such rudeness! I'm most vexed! (girls giggle)
KOCHANSKI Never mind, Mrs Bennet, I'm sure they'll be --
[KOCHANSKI breaks off as Mrs Bennet turns and stares at the lake with open- mouthed horror. KOCHANSKI follows her gaze, and sees a mean-looking T-72 battle tank roll out of the lake. It rolls to halt at the water's edge, and it's hatch opens. KRYTEN appears from within the tank]
KRYTEN Perhaps I didn't make myself clear? I said: 'supper is ready'!
[KRYTEN fires a round from the tank which decimates the gazebo. When the smoke clears, only LISTER, CAT and KOCHANSKI remain]
KRYTEN Is anyone still unclear as to the supper situation? No? Excellent.
LISTER I didn't know robots *got* PMT!
[Int. Starbug mid-section]
[ALL present. The mood is tense as LISTER, KOCHANSKI and CAT sit down to KRYTEN's lovingly prepared meal]
LISTER It's nice, Kryts, really nice.
KOCHANSKI It's really great.
LISTER In fact, it's better than nice, it's fantastic.
KOCHANSKI Isn't it great?
LISTER It's really great.
KOCHANSKI Really, really great.
[CAT stares at them both and throws down his fork]
CAT Are we eating the same stuff?
KRYTEN I don't know *why* I make the effort. No one appreciates the *hours* I put into food prep!
My fingers are practically worn down to the endo- skeleton.
LISTER Is there any ketchup?
KRYTEN Any *what*?
LISTER Ketchup. I just thought it could do with a bit of ketchup... Just a dollop..?
KRYTEN Ketchup??
KOCHANSKI Oh my god...
KRYTEN You want *ketchup*??
LISTER Errm... brown! Not tomato! Brown! It's not like I've got *no* class...
KRYTEN With lobster? You want *brown* ketchup?
LISTER It's really nice Kryts, but you know me, I just thought it could do with a bit of a pep-up...
KRYTEN I *can't* believe it. I simply cannot b --
[KRYTEN's head explodes, showering the diners with plastic, pieces of circuit board and fizzing wires]
CAT Oh well done, bud! Now *we'll* have to do the washing up!
KOCHANSKI (standing and examining KRYTEN) He's *literally* blown his top! Cat, can you go and get a spare head?
CAT How come I have to do everything around here? I never get a second to myself! "Cat do this", "Cat do that"; what am I? A dog?
I hardly ever do any smelting or alloy blending in my kitchen.
I agree. “well done” is an oxymoron.
Many cooks put a towell over the pan’s handle to aid in moving the pan while at the same time reminding the chef or anyone else that the pan is hot.....
How do you know it's golden brown unless you move it to look?
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