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This easy-to-follow recipe demonstrates how to cook steak perfectly every time, starting with a high-heat sear on the stovetop and finishing in the oven for ideal doneness. The result is a juicy, flavorful steak with a delicious crust.
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Bring steaks to room temperature for even cooking. → Season steaks with olive oil, salt, black pepper, and white pepper. → Prepare garlic compound butter. → Sear steaks in a smoking hot skillet, including rendering the fat cap. → Finish cooking in a 375°F (190°C) oven until desired doneness (130°F/54°C for medium-rare). → Top with garlic butter and rest for 10 minutes before serving.
Bring steaks to room temperature for even cooking. → Season steaks with olive oil, salt, black pepper, and white pepper. → Prepare garlic compound butter. → Sear steaks in a smoking hot skillet, including rendering the fat cap. → Finish cooking in a 375°F (190°C) oven until desired doneness (130°F/54°C for medium-rare). → Top with garlic butter and rest for 10 minutes before serving.
This easy-to-follow recipe demonstrates how to cook steak perfectly every time, starting with a high-heat sear on the stovetop and finishing in the oven for ideal doneness. The result is a juicy, flavorful steak with a delicious crust.
Remove steaks from the refrigerator and any packaging, then let them sit at room temperature for at least 30 minutes to ensure even cooking.
Preheat your oven to 375 degrees Fahrenheit (190°C). At the same time, preheat a large, heavy, oven-safe skillet on the stovetop over high heat until it is smoking hot.
Drizzle a little olive oil onto each steak and rub it over the top, sides, and bottom to coat thoroughly.
In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of white pepper.
Sprinkle the combined salt and pepper mixture generously over both sides of the steaks and rub it in. For thick steaks, be a little heavy-handed with the seasoning.
Always use thick-cut steaks (at least 1-inch) as they are easier to cook perfectly without drying out.
If using frozen steaks, thaw them completely in the refrigerator before bringing them to room temperature.
Choose at least 'Choice' or 'Prime' grade beef for superior marbling and flavor.
A meat thermometer is crucial for achieving your desired level of doneness accurately. Remember the internal temperature will rise by about 5 degrees while resting.
Resting the steaks after cooking is vital. This allows the juices to redistribute throughout the meat, resulting in a significantly juicier and more tender steak.
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