I really like this technique for cooking steaks. I picked it up from the Amateur Gourmet. Nice and browned on the outside edges and barely bloody on the inside. Salt and pepper your meat for a minimum of fifteen minutes before cooking. Heat your pan to the highest setting with about one tablespoon of butter for every eight ounces of steak. Try and use a regular stainless steel pan because Teflon is no good for browning. Place another pad of butter on top of the steak and cook covered for two to four minutes. Flip and cook the other side for the same amount of time and you’ll have a medium rare steak in under ten minutes.
- steak
- salt
- black pepper
- butter
To make it like a Dutch Steak, top with the following, and broil. Leave your steak nice and bloody if you plan on adding this topping. It should only need two minutes on each side.
- Mix together the following:
- 2 tablespoons mayonnaise
- 1 teaspoon sweet hot mustard
- 3 tablespoons Parmesan
Yeah, I’m all about the bloody, LOL. My SO says heavy salt before cooking draws out the moisture & dries the meat, poultry as well as red meat. But I like a little salt. Remember my non-stick frypan? The coating was starting to flake off, so I had to replace it. I’d almost rather go without non-stick coating, get a cast iron skillet or other pan without non-stick & ’season’ the pan prior to cooking. I’m a big fan, I think you know, of butter on steak! For the topping I might substitute horseradish, as is used with Prime Rib!
About time to do another Awkward Gourmet show!
http://ustream.tv/channel/the-awkward-hour
warning: without a sense of humor and self parody, the following post could potentially cause “srs bsns” to occur.
http://www.deviantart.com/download/78883230/SRS_BUSINESS_GAIS_by_Booter_Freak.jpg
new post coming up to dispel the common misconception that salting before cooking “draws out moisture and dries the meat”
This belief is very common among home cooks that have also cooked meals in microwaves often. I’ve also noticed another interesting philosophy that follows this mind-set. Out of almost all of the people who have told me that salting before cooking dries meat, many have also held the belief that boiling meat (not simmering and not brining, but *boiling*) increases the flavor and the “succulence” of the meat in question.
I aim to help dispel some of these misconceptions using a mixture of science, history, psychology and empirical evidence. The unfortunate side effect of this process is that most people with these preconceptions will hold fast to these beliefs that almost any evidence to the contrary is generally discarded and the chef discredited. Again, this anecdote is mostly popular in home cooking environments.
Similar to how everyone who drives a car insists that they are a good driver and have a thing or two to teach others about proper road rules and driving etiquette, the same psychology applies to cooking. It’s the Dunning–Kruger effect. However, the upcoming post will serve as an opportunity for those not already experiencing the effects of this cognitive bias.
;)