A question about a recipe: Sunday Steak with French Butter
I have a question about step 6 on the recipe "Sunday Steak with French Butter" from thirschfeld. It says:
"When your are ready to cook the steaks, season both sides with fresh ground black pepper. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot -- you don't want it too hot but you want it to start searing right away -- add the steak. Cook the steak on both sides until it is very brown and caramelized. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray. " How long for medium rare?
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Recipe question for:
Sunday Steak with French Butter
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4 Comments
The only reliable method of determining if a steak is cooked properly is with an instant-read thermometer, preferably a digital version. To use a timer, you'd have to know the animal, cut, thickness and grade of meat. You'd have to factor in the temperature of the pan, the output of the heat source, temperature of the raw product and the ambient temperature among other variables. On the other hand, a thermometer can tell you most of what you need to know in less than 5 seconds.
If you don't want to spend the money for a Thermapen (the thermometer I most often use at home), a Taylor 9842 (the model I use at work) shouldn't cost you more than $15 (Amazon or eBay).