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My wife grills steak. Wouldn't be caught dead broiling or frying. Fish, we don't normally grill. Frying or baking seems to work better, but I'm always up for new ways of doing things. Grilled seafood shisk kebabs.....oh my....
Oh, you have got to try panroasting a steak in the French way. It is to die for and it still works best with your preferred method of searing first!
Using a good heavy stainless saute pan or a cast iron skillet, get it super hot with some grapeseed oil inside. You want the oil to just start lightly smoking. Sear on each side for a couple minutes. Remove to a cooling rack temporarily. Drain the oil from pan and let it cool a little until is more medium heat. Add the steaks back to the pan with several cubes of cool butter, 6-8 cloves of garlic, and a similar number of thyme sprigs, tilt the pan so that the melted butter pools close to you and constantly baste it back on top of the steak with a spoon. If the steak has seared unevenly, aim for any less brown spots. After a couple minutes, flip and do the same with the other side. Pull from the pan when about 115 and rest, letting it coast up to 125-130 for medium rare. The steak will be infused with wonderful flavours of butter, garlic, and thyme. If going for a rustic presentation, the fried garlic and thyme make for a nice garnish.
Also, regardless of cooking method, salt the steaks at least a couple hours before cooking to allow the salt to penetrate the meat by osmosis. It is especially important with thick steaks. Otherwise you get a really salty crust and bland interior. The salt will have drawn some liquid to the surface, so pat dry before cooking to aid in browning for reasons previously discussed.
Great demo video by my man, TK: