Instructions [on how to cook] Steak like a Restaurant

eHow.com ^ | a few years ago | Anon

[Paved Paradise]

LOL. Really.

[Skooz]

BFL

[Pharmboy]

It will be...and when you flip it to get it ready for the oven segment, you will see it. Three minutes on the hot skillet will get it done.

[shibumi]

"How do you know it's golden brown unless you move it to look?"

It's a Zen thing.

You have to become one with your grill.

My favorite method is leaving seared bits of my own flesh on it periodically.

[Lurkina.n.Learnin]

So about 30 seconds per side.

[4everontheRight]

Yummmmmmmm

[grame]

Everything tastes better with a pat of butter!

[andyk]

This is indeed the only way I will prepare a steak. Maximum maillard reaction, maximum umami.

[Vision]

Go one step farther and use brown butter.

[skinkinthegrass]

After you remove the steak from the pan, where do you put it?after cooling it; give it to the family pet...
viking kitty..'rat dog

[GunsAndBibles]

I love my cast iron frying pan, but for steaks I still prefer charcoal grilled. Remember those cast iron hibachi from the ‘70s? Well, you can’t find them in cast iron anymore, just cheap pot metal from China, but they sure do the trick anyway. The adjustable grill racks are the shiite! 3 minutes per side over high heat, then raise the racks to slow cook. If you’ve got an old hibachi in the garage, hang on to it! I’ll try the oil coating on the steaks next time around.

[MtBaldy]

I’ve used essentially the same method when there was 3 feet of snow on the deck. You do want to let it come to room temp first. The food nazis will say that’s unsafe but I’ve never had any problem. Time depends on thickness of steak. I like mine rare and a relatively thin steak at room temp may be done after searing. The sear and pat of butter on top are probably the two most needed qualities to produce a restaurant quality steak. I pat the steak dry but don’t salt and pepper it until after brushing it with olive oil right before putting it in the pan. Another critical component is letting it rest on the counter covered with foil for about 5 minutes after it comes out of the oven. In that 5 minutes you can deglaze the pan with some red wine, add some herbs and butter, reduce it slightly, add salt and pepper and have a nice sauce for your steak.

[Sherman Logan]

I was cooking cornbread, not steak, so it wasn’t that hot.

But definitely got my attention. Aloe vera works wonders, luckily.

[MarkL]

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.

One other thing... Make sure that the pot holder is BONE DRY!!!! I once cooked a steak just like that, and the pot holder I grabbed had been near the sink, and had been splashed with a little bit of water. As soon as that pot holder touched the pan handle, the water flashed to steam, and I got a pretty nasty 2nd degree burn.

Always remember that "hot hurts!"

Mark

[Yardstick]

Good catch. Letting the steak come to room temp is critical. I suspect that if the writer did this he wouldn’t have to finish cooking them in the oven. When I do steaks this way it’s a minute or so on each side and that’s it for a perfect medium rare.

[Hetty_Fauxvert]

bookmark!

[KoRn]

"this is--by far--the best way to do it"

I totally agree! If I'm cooking inside on a conventional oven, this is how I'm doing it, except that I might add some butter when it's done. I've yet to have one turn out badly.

[JDoutrider]

Over here...

[Pharmboy]

A few have mentioned that pat of butter...I will def try it next time. Thanks!

We live in an apartment and we cannot grill anymore...so this is my only choice.

[KoRn]

Just a warning to those cooking using this method. When putting the steak in the pan and when turning it, be VERY careful to minimize any splashing of the hot greece! You WILL know it if even a single drop gets on your hands!!