The Perfectly Cooked SteakI'm a skeptic about this one. I prefer my steaks on the grill, where the grill is blistering hot and the steaks are done about 7 minutes on a side. I just can't imagine eating a steak without the grill marks.
4 to 5 pounds porterhouse or bone-in ribeye steak, 1½ to 2 inches thick
Sea salt and freshly ground black pepper to taste
• Preheat your oven to 450 degrees.
• On the stove top, heat a large, dry skillet until it is very hot. Season the steak well with salt and pepper and sear for 2 to 3 minutes on each side, until it has a dark crust.
• Place skillet in preheated oven for about 14 minutes for a 1 1/2-inch steak. Cook to between rare and medium rare, because residual heat will continue cooking the meat while it is resting. To test for doneness, press your finger to the meat; it should yield to the touch but not be too soft. The chef says a thermometer will pierce the meat and allow the juices to run out.
• Rest steak for at least 5 minutes before slicing or serving.
Tuesday, February 27, 2007
Cooking the Perfect Steak...in a Pan?
Today's Wall Street Journal has this little bit of culinary arts.