Pan Seared Steak


While watching Master Chef on television, I have found some new techniques to try at home. The show has made me realize that there are many ways to cook the same thing, some better than others. This led me to my latest attempt to cook the perfect steak.

On the show, the chefs are always ‘finishing it in the oven’. Hmm…. this is a thought. So, I did a little research on cooking the perfect steak. It should be crispy on the outside, yet juicy and tender on the inside. Usually, I use a grill pan and I must confess to sometimes over grilling my meat. Juicy…not so much.

So, I set out to make the perfect steak and I think I nailed it. First of all the steak should not be one of those super thin things. A little thickness is a good thing. Next, a cast iron skillet is needed. I put my cast iron skillet over medium heat until a drop of water thrown on it sizzled. Then I added canola oil to coat the pan. I lightly salted the steaks and placed them in the pan. The steaks need to sear for 2-3 minutes per side. Next, I added about 2 Tbsp of butter to baste. To the butter I added the seasoning, a bit of garlic and thyme. After flipping the steaks over, with a spoon, I basted the steaks with the butter while the second side seared. (Add more butter if it cooks away. The pan should not be dry.) Then, like my Master Chef chefs, I finished it in the oven (350 degrees for about 5 minutes).

The family all agreed that the steaks were cooked to perfection. Surely the best steaks I have ever made. They turned out juicy and slightly pink on the inside. Proving once again that there is always something new to learn in the kitchen.

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