Sunday, April 11, 2010

The Perfectly Cooked Steak! How? Read here!

The Perfectly Cooked Steak

Yield: 4 servings
Active preparation time: 5 minutes Cooking time: About 20 minutes for rare or medium rare

4 to 5 pounds porterhouse or bone-in ribeye steak, 1½ to 2 inches thick

Sea salt and freshly ground black pepper to taste

  • Preheat your oven to 450 degrees.
  • On the stove top, heat a large, dry skillet until it is very hot. Season the steak well with salt and pepper and sear for 2 to 3 minutes on each side, until it has a dark crust.
  • Place skillet in preheated oven for about 14 minutes for a 1 1/2-inch steak. Cook to between rare and medium rare, because residual heat will continue cooking the meat while it is resting. To test for doneness, press your finger to the meat; it should yield to the touch but not be too soft. The chef says a thermometer will pierce the meat and allow the juices to run out.
  • Rest steak for at least 5 minutes before slicing or serving.

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