Comments (12)

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over 4 years ago Judith Hesser

If you want your steak to look like you grilled it, use a non stick grill pan or a cast iron grill pan. Last winter I made a steak using the non stick grill pan to brown both sides and then finished the cooking in the oven. I used a 2 1/2 to 3 inch thick strip steak which served three people (one who liked medium, one medium rare and one rare). I sliced the steak and the medium person got the end slices, the med rare the next and the rare the middle. It was perfect for all. This winter, I will try your rubs for added flavor. They sound very good.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks, mom!

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over 4 years ago tarelki

the steak is also good rubbed with harissa (this idea including the boriling comes from Urban Italian)

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the idea!

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over 4 years ago KLL5

These recipes look delish- but I was also hoping maybe you could do a video or a post on how to broil a steak for those without a good technique? Every time I try it comes out over done and chewy! Thank You.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We've thought about doing videos like this -- glad to know someone might watch them!

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over 4 years ago allie

I love the pans you are broiling -- as they can go on the table, too. Where are they from?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks. The aluminum one is a used sizzle pan that I got at one of the restaurant supply stores on the Bowery. The black iron pan is made by Lodge, a pretty common brand, and I bought it years ago at Zabar's.

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over 4 years ago Jerry from Montana

Thank you so much for not saying "kyoomin."

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You're welcome.

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over 4 years ago eatboutique

How do you two cook sans aprons? I'd be a mess after pan searing. But I'm a mess after cooking pretty much anything... :) I've lost so many shirts to splatters of hot oil.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The camera isn't high-def enough to show all the stains on our shirts. That's why we wear dark colors!