2. Pat dry completely.
Moisture prevents tanning. Use paper towels and dry thoroughly.
3.
Season both sides generously.
salt
and black pepper. Don't be shy – guest
Steaks
need the right seasoning.
Tip from a pro for herbs and spices :
For an even deeper taste, salt
steak
and let it rest uncovered in the fridge for 4-24 hours. This is called dry brine and it improves the taste and crust formation.
Method 1: Pan-seared + finished in the oven (professional method for steaks).
This method provides you with the maximum crust with an excellent interior.
Step 1: Bake
Preheat the oven to 200 °C.
Heat a cast iron skillet over high heat for 3-5 minutes.
Add oil.
Place the steak in the pan and DO NOT move it for 3-4 minutes.
You want a deep golden brown crust. This is the Maillard reaction – the chemical process responsible for the taste in a steak restaurant.
Stoves, hobs and ovens
Step 2: Flip and coat
the steak Flip the steak.
Bake for another 3 minutes.
Add butter, garlic and herbs.
Tilt the pan and spoon continuously over the steak with melted butter for 1-2 minutes.
This technique adds richness and aroma.
Step 3: Finish in the
oven Transfer the pan to the oven.
Stoves, hobs and ovens
Cook until the internal temperature reaches:
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