Searing steak then oven9/19/2023 ![]() After 90 seconds the steaks were rotated 90 degrees then flipped over for the same treatment. A teaspoon of olive oil went into the pan that was very hot followed by the steaks. It is a modern style pan with a rippled bottom that applies "grill marks". After rubbing that on, they sat for two hours. I started with a rub of salt, pepper, garlic powder and onion powder. I started with two Filet Mignons from Costco. Cover loosely with foil and allow to rest about 5-6 minutes.Spread the top with butter then season lightly with salt.Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness). Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak - for medium-rare 140-145 degrees and for medium 155-160 degrees.After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly). ![]() Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours. ![]()
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