Step 1
Remove the steak from the refrigerator 30 to 60 minutes before you’re planning to cook it. Bringing it to room temperature will produce more even cooking. Pat the steak dry with paper towel, and season it generously with salt and pepper. Keep going, a little more salt, there you go! Preheat the oven to 375 degrees Fahrenheit.
Step 2
Turn the stove onto high heat and place a stainless-steel or cast-iron pan on the burner, both of which are oven-safe. Allow the pan to heat up thoroughly, then add a couple of tablespoons of canola oil to the pan. If you try to add the fat before the pan is hot enough, the oil will gum up. Once the oil is hot, place the steak in the pan and sear each side until a golden-brown crust is formed. This browning step serves a dual purpose: it kills any surface bacteria, while imparting the outside with a flavorful crust.
Step 3
Place the pan with the steak in your preheated oven and allow the internal temperature to come to between 128 and 140, depending on how you like it done. Check for doneness often by pricking the thickest part of the steak with an oven-safe thermometer. Remove the steak at the lower end of the range for rare to medium-rare, or at the higher end of the range for medium-well. The farther it’s cooked, the less tender it will be.
Allow the steak to sit for at least five minutes before serving to allow time for the juices to settle. If you cut it too soon, your steak just won’t be as juicy. Keep in mind the internal temperature of your steak will continue to rise for about five minutes while it sits, which is why you remove it when the temperature is still low.
No comments:
Post a Comment