Love steak, but don’t know how to prepare it like they do at your favorite steakhouse?
It’s not that difficult, say cooking experts. Pan searing is the secret, and requires just a few simple rules.
Always, always use the best quality steak you can find, which usually means buying from a butcher. It should be well-marbled because the marbling actually enhances the flavor and makes your steak more tender, according to award-winning food site Epicurious.
You can pan sear with either thick or thin steaks. For thick cuts like ribeye, strip steak and T-bone choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. For those who prefer a thinner steak, look for flank, hanger or skirt steak.
First, it’s important to pat dry your steak with a paper towel, then season well on both sides with salt and pepper, using ½ tsp. of kosher salt and ¼ tsp fresh ground pepper per pound. Add oregano, thyme, rosemary and/or minced garlic to thin steaks only just before searing, says Epicurious.
Heat a cast iron skillet over high heat, then add 1 to 2 Tbsp. of vegetable oil. Add steak(s). Sear thin steaks about 3 minutes per side for medium rare. For thick steaks cook 8 to 12 minutes total, flipping halfway through, says Epicurious.
With thicker steaks, add butter, herbs like thyme or rosemary branches, bay leaves, smashed garlic cloves, or sliced shallots to the pan during the last two minutes of cooking. Spoon the flavored butter over the steak.
When the steak is cooked to your preference, transfer it to a plate and loosely cover with aluminum foil for 5 minutes for thin steak, 10 minutes for thick. Called “resting,” this allows your steak to be at its juiciest, adds Epicurious.
The Butcher Shop
3309 W Rock Falls Rd, Rock Falls, IL 61071