If you’re wondering if this is safe, fear not meat, raw or cooked, can be left to sit out at room temperature for up to 1-2 hours. Temper Your SteakĪlways bring your steak to room temperature first by removing it from the fridge and resting it on the counters for 15-20 minutes.
The steak is done when you measure the internal temperature with a meat thermometer and it has reached at least 145☏ (62.8☌). Once the outside of the steak is well seared, reduce the heat to medium and finish cooking the inside. All meat cooks from the outside in, and it takes time for the heat to get to the center. Second, you want to give the protein enough time to cook through on the inside, so that it doesn’t come out bloody and raw. It’s easy to tell the difference: a burnt steak is charred and not browned it tastes acrid and not appetizing. Steak that’s seared too long is a burnt steak. Searing works best when room-temperature meat comes into sudden contact with a hot cooking surface.Ī steak should be seared only briefly until a crust forms and the color turns golden brown. When you’re preparing a steak, no matter the cooking vessel, you want to achieve two things:įirst, you want to sear the steak on the surface, which gives it a meaty aroma, deep flavor, and crispy crust. Sear the steak for 1-2 minutes per side, then reduce the heat to medium and continue cooking the steak to your desired doneness. Bring the steak to room temperature, then oil and preheat your frying pan over medium-high. Yes, you can cook a steak without a cast iron skillet. The question is, how do you cook a steak if you don’t have cast iron in your kitchen? The result is a steak with a perfect sear and crispy crust, the kind you’d eat at a steakhouse, every single time you fire up the stove, heat that skillet up, and cook in it. It makes sense, you know: a cast iron skillet holds heat well and distributes it evenly. When on the stove, they all call for a heavy-bottomed, thick-walled cast iron skillet. No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.įlip through the pages of any good cookbook, and-when you get to the recipes for thick-cut steaks-you can’t help but notice one thing.
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