Add the garlic and cook for 1 minute longer. Add the spigarello and 1 teaspoon salt and cook, stirring occasionally, for 2 minutes. To cook the spigarello: Pour off the steak oil from the pan, give the pan a wipe, then reduce the heat to medium and add 3 tablespoons olive oil. Let rest for at least 5 minutes while you cook the spigarello. Transfer the steak to a cutting board and season with salt and pepper if desired. Flip the steak and cook for 4 to 6 minutes longer for medium-rare (127☏ on an instant-read thermometer). Cook for 4 to 6 minutes, depending on the thickness. Place the beef in the pan and press down gently with a spatula for 1 minute. Add the rice oil, swirl the pan to distribute evenly, and then let heat for about 1 minute, until the oil begins to smoke. To sear the steak: Preheat a 12-inch heavy-bottomed cast-iron skillet over high heat for 3 minutes. Pat the steak dry again with a paper towel and sprinkle lightly on both sides with kosher salt. Let sit at room temperature for 30 minutes. Pat dry with a paper towel and season each side with 1 teaspoon kosher salt. Letting a steak rest gives the juices time to redistribute themselves back through the meat so you’ll lose less of that when slicing.To prepare the steak: Remove the steak from the refrigerator. The more juices you see on the cutting board after it is cut, the less flavor and moisture the steak has. With steak, especially, you need to let the steak rest for at least 5 minutes before slicing it. Most of the time our steaks are shocking simple with just some salt and pepper and heat. That might seem ironic when this post contains a marinade recipe, but that’s a special case. You don’t want to flip it too much, squish it at ALL, or overseason it. The biggest mistake that people make with steak is to mess with it too much. This is a thermometer that will last and last, and is accurate, sturdy, and LOOKS great too. They are not the least expensive thermometers out there, but they are too busy being amazing to try and be a budget device. We use the Thermapen ONE around here, and I highly recommend them. Before you get a “feel” for it, you should always utilize a GOOD thermometer. The key to a GREAT steak is to know your temps. Steak is one of the easiest things to cook, and cook well, but it also intimidates some people because it can be an expensive piece of meat to mess up. Tips for cooking the perfect flat iron steak
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