PERFECT PAN-SEARED STEAKS
"You can cook a better (and more forgiving) steak-but you'll have to toss out all the rules you've learned. Lucky for us, J. Kenji Lopez-Alt of Serious Eats has done the research and can tell us what works and what doesn't. He'll have you salt the steak early, sear it cold, and flip it constantly-and here's why.
Common wisdom is to salt steaks just before cooking, to keep from drawing out their moisture, but Lopez-Alt figured out the ideal timing for salting (at least 40 minutes to a few days ahead), which gives you both more insurance against toughness and better-seasoned steak (see more about how dry-brining works).
As for taking the steak out of the fridge ahead of time, which many recipes recommend - don't bother. Thick steaks can barely shake off the chill and waiting around for them makes no difference. (And do use steaks at least 1 1/2 inches / 4cm thick and portion them out in slices; thinner ones are harder to cook evenly.)"
"You probably learned to flip steak only once to develop a good, hard sear, but that means you need to know how long each side is going to take, which takes practice (and steak). In this method, you'll flip every 15 seconds or so for a wider-reaching tenderness through the interior, since each side gets a breather to cool down between flips. An instant read thermometer will give you more of a guarantee of perfect doneness, but even if that fails, you have more leeway when flipping frequently. And, as you can see, getting a handsome sear won't be a problem."
Serves at least 2
2 bone-in rib-eye, strip, T-bone, or porterhouse steaks, at least 1 1/2 inches (4cm) thick, about 1 pound (450g) each
Kosher salt
Freshly ground black pepper
2 tablespoons neutral oil (such as vegetable or canola)
2 tablespoons butter
A few thyme sprigs and sliced shallots (optional)
Pat the steaks dry with paper towels. Season liberally on all sides (including edges) with salt and pepper. Allow to rest uncovered for at least 40 minutes and up to 3 days in the refrigerator on a rack over a rimmed baking sheet. (There is no need to allow the steak to come down to room temperature before cooking.)
Heat the oil in a large stainless steel or cast-iron skillet over high heat until heavily smoking. Add steaks to the pan and cook, flipping every 15 to 30 seconds with tongs or a cooking fork, until the internal temperature reaches 110 degrees F (43C) for rare or 130 degrees F (55C) for medium (the steak will continue to cook for a bit), 6 to 12 minutes depending on its thickness. Add the butter and aromatics to the pan and continue to cook for an additional 2 minutes, tipping the pan and spooning the sizzling butter over the steak. Remove the steak from the pan and tent it loosely with foil. Allow to rest for at least 5 minutes before serving.
GENIUS TIP
It's never a bad idea to sear the fatty edge of the steak first, a trick learned from Alain Ducasse. This way, you have rendered steak fat to cook with, not just neutral oil. Your finished steak will also look and taste better, with a crispy brown edge.
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: From J. Kenji Lopez-Alt, Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore
"You can cook a better (and more forgiving) steak-but you'll have to toss out all the rules you've learned. Lucky for us, J. Kenji Lopez-Alt of Serious Eats has done the research and can tell us what works and what doesn't. He'll have you salt the steak early, sear it cold, and flip it constantly-and here's why.
Common wisdom is to salt steaks just before cooking, to keep from drawing out their moisture, but Lopez-Alt figured out the ideal timing for salting (at least 40 minutes to a few days ahead), which gives you both more insurance against toughness and better-seasoned steak (see more about how dry-brining works).
As for taking the steak out of the fridge ahead of time, which many recipes recommend - don't bother. Thick steaks can barely shake off the chill and waiting around for them makes no difference. (And do use steaks at least 1 1/2 inches / 4cm thick and portion them out in slices; thinner ones are harder to cook evenly.)"
"You probably learned to flip steak only once to develop a good, hard sear, but that means you need to know how long each side is going to take, which takes practice (and steak). In this method, you'll flip every 15 seconds or so for a wider-reaching tenderness through the interior, since each side gets a breather to cool down between flips. An instant read thermometer will give you more of a guarantee of perfect doneness, but even if that fails, you have more leeway when flipping frequently. And, as you can see, getting a handsome sear won't be a problem."
Serves at least 2
2 bone-in rib-eye, strip, T-bone, or porterhouse steaks, at least 1 1/2 inches (4cm) thick, about 1 pound (450g) each
Kosher salt
Freshly ground black pepper
2 tablespoons neutral oil (such as vegetable or canola)
2 tablespoons butter
A few thyme sprigs and sliced shallots (optional)
Pat the steaks dry with paper towels. Season liberally on all sides (including edges) with salt and pepper. Allow to rest uncovered for at least 40 minutes and up to 3 days in the refrigerator on a rack over a rimmed baking sheet. (There is no need to allow the steak to come down to room temperature before cooking.)
Heat the oil in a large stainless steel or cast-iron skillet over high heat until heavily smoking. Add steaks to the pan and cook, flipping every 15 to 30 seconds with tongs or a cooking fork, until the internal temperature reaches 110 degrees F (43C) for rare or 130 degrees F (55C) for medium (the steak will continue to cook for a bit), 6 to 12 minutes depending on its thickness. Add the butter and aromatics to the pan and continue to cook for an additional 2 minutes, tipping the pan and spooning the sizzling butter over the steak. Remove the steak from the pan and tent it loosely with foil. Allow to rest for at least 5 minutes before serving.
GENIUS TIP
It's never a bad idea to sear the fatty edge of the steak first, a trick learned from Alain Ducasse. This way, you have rendered steak fat to cook with, not just neutral oil. Your finished steak will also look and taste better, with a crispy brown edge.
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: From J. Kenji Lopez-Alt, Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore
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