Pan searing steak......burn it every time!!!!!!.......(not the only thing I'm terrible at)
Pan searing steak......burn it every time!!!!!!.......(not the only thing I'm terrible at)
Butter, lots of butter
you have a timing issue...Originally Posted by Moose720
"Being a winner is more than getting a first place trophy, it is acting like the effort was an honor and the trophy is just a decoration."
"A successful man is one who can lay a firm foundation with the bricks others have thrown at him"
Same
It's not burned, it's blackened
What kind of pan are you using
You can censor my speech but not my thoughts or will
We are living in a time where intelligent people are being silenced so stupid people won't be offended
Last nights dinner and I only use this method...
Iron skillet, MH (make sure it's up to temp). Use quality fillets. Olive oil, S&P.
5' (don't touch), flip, then add 2 tbs herb butter, rough chopped garlic, and rosemary. Continue to bast for another 5'. After 5', if not to your ideal IT, place skillet in a 350' oven until done.
Rest & enjoy.
Greg
Edgewater 245CC
We use one of these with good results. https://search.aol.com/aol/image?q=c...g&action=click
Pro tip - use a well marbled piece of meat. That fat allows for a much better crust and gives some wiggle room for error. Choice or prime ribeye the best for searing IMO.
1" ribeye.....I would consider well marble....preheat cast iron skillet to 450 in oven......Pat steaks dry.....just enough extra virgin olive oil to hold the salt and pepper....stove top medium high heat......4 minutes on first side and burnt.........
On the grill outside i'm good just something about cooking steaks inside I can't do........
Butter and herbs shouldn't be added until the final few minutes of cooking. Never try to sear a steak in butter because it burns.Butter, lots of butter
That's why you rub it into it first.
Not according to my nephew who's a chef and also every chef on the Food Network.
Use clarified butter
Beat in butter will help any steak out there. Including filet.
If you have the time.
Ramsey seasons his prior, think I’ll trust him a little more than food network sous chefs.
UNSALTED BUTTER will not burn...that's the keyButter, lots of butter
This^^^
Talked my sister through reverse seared filets this evening as she had never cooked them that way. She hit them perfect out of the oven then on to the cast iron. Get them to temp in the oven then bounce them off a hot iron pan.
Butter and salt fixes most meals.
Reply With Quote
