Achieving steakhouse-quality results at home requires precision:
**1. Meat Selection**:
- Choose ribeye (marbling for flavor) or filet mignon (tenderness). Thickness: 1.5 inches for even cooking.
**2. Pre-Cooking Prep**:
- Salt steak 1 hour before cooking to draw out moisture, then pat dry.
**3. Searing**:
- Heat cast-iron skillet over medium-high until smoking. Add 1 tbsp avocado oil.
- Sear steak 2-3 minutes per side, including edges with tongs.
**4. Butter Basting**:
- Reduce heat to medium. Add 3 tbsp butter, garlic cloves, and rosemary. Spoon melted butter over steak for 1-2 minutes.
**5. Resting**:
- Transfer to a wire rack, tent with foil, and rest 10 minutes. Internal temp rises 5-10°F during resting.
**Doneness Guide**:
- **Rare**: 120°F (49°C) – Cool red center.
- **Medium-Rare**: 130°F (54°C) – Warm red center.
- **Medium**: 140°F (60°C) – Pink center.
**Science of Searing**: High heat triggers the Maillard reaction, creating a flavorful crust. Resting allows juices to redistribute, preventing dryness.
**Sauce Ideas**:
- **Red Wine Reduction**: Deglaze pan with ½ cup red wine, reduce by half, then whisk in 2 tbsp cold butter.
- **Blue Cheese Compound Butter**: Mix softened butter with crumbled blue cheese and chives; melt over rested steak.
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