![]() If the steak gives in slightly but springs right back after pressing, it is already medium rare. If the texture is mushy and your finger sunk in, the steak needs more cooking time. This is done by pressing the center of the steak using your finger. This will leave the steak dry and less juicy than you would want it to be.īecause of this, the touch test is your best option. When you stick a knife, fork or thermometer to your steak, you will create a hole where the juices will drain through. The first two methods are common but not recommended. Testing for Doneness How would you know if your steak is already cooked medium rare? There are many ways to do that-using a thermometer, cutting the steak and by touching it. Let the steak rest on the cutting board for a few minutes before slicing and serving them. Once melted, add more of your spice mix (if you seasoned the steak with spices) and start basting the steak. One minute after flipping, add butter on top of the steak and allow it to melt. Avoid moving it so you can achieve the perfect crust.įlip. Once the oil is already smoking hot, add your marinated or spiced steak. Pour about a quarter of a cup of oil into the skillet. Place your cast iron skillet over high heat. ![]() Lastly, it also helps distribute the flavor from the herbs. In addition to achieving an even cook, another benefit of basting is that it allows you to carry out touch ups to the crust of your steak. Doing this will allow you to cook both sides of the steak at the same time. The biggest secret to achieving the perfect pan-fried medium rare steak is basting or the process of spooning the hot melted fat on top the other side of your steak. Pro Tips: If you want to give the steak a buttery flavor and texture, what you can do is to add slices of butter into the pan a few minutes before you are done cooking. ![]()
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