載入中...
ID: 10ae1a55...
A foolproof restaurant-style method to achieve a perfect crust and juicy interior using the butter-basting technique. This recipe focuses on simple rules and high-quality ingredients to elevate any thick cut of beef.
영상 로딩 대기 중...
AI 생성 레시피입니다. 저작권은 원작자에게 있습니다. 구독하여 응원해 주세요!
Temper the steak to room temperature and pat it dry. → Season heavily and sear in a very hot pan with oil. → Flip the steak and add butter, garlic, and thyme. → Baste the steak with the flavored butter until cooked. → Rest for 5-8 minutes before serving.
Temper the steak to room temperature and pat it dry. → Season heavily and sear in a very hot pan with oil. → Flip the steak and add butter, garlic, and thyme. → Baste the steak with the flavored butter until cooked. → Rest for 5-8 minutes before serving.
A foolproof restaurant-style method to achieve a perfect crust and juicy interior using the butter-basting technique. This recipe focuses on simple rules and high-quality ingredients to elevate any thick cut of beef.
Choose a steak that is at least 1.5 to 2 inches thick to ensure you don't overcook the inside before the outside develops a proper crust.
Remove the steak from the refrigerator and let it sit until it reaches room temperature (tempering). This is crucial for an even cook and a crispy exterior.
Heat a medium to large skillet (cast iron preferred) over medium-high heat and add 2 tablespoons of high smoke point oil.
Pat the room-temperature steak completely dry with paper towels, then season both sides generously with Kosher salt and black pepper.
Place the steak in the ripping hot pan. Sear for 2-3 minutes per side until a dark brown crust forms.
Thickness matters: A thin steak will overcook before it browns properly.
Don't skip tempering: Cold meat causes the pan temperature to drop and prevents a good crust.
Use high smoke point oil: Avoid butter or olive oil for the initial sear as they will burn.
Basting is key: The butter-basting step adds immense flavor and helps cook the steak evenly.
Always rest the meat: Slicing too early will cause all the juices to run out, leaving the steak dry.
대화에 참여하고 XP를 획득하려면 로그인해 주세요!
댓글 로딩 중...