In other words, they’re not necessarily a good choice of cookware for the job. Non-stick pans and their modern, ceramic counterparts are light and thin, and can’t be preheated empty. You’re looking for a cooking vessel that feels heavy to the hand, which tells you it’s capable of heating evenly, without cold spots, and distributing heat well. Other than the grill marks that the grill pan will impart on your meat, it won’t make that much of a difference since it won’t mimic the effects of grilling to their entirety.įor great pan-seared steak, reach for a heavy-bottomed carbon steel, cast iron, or stainless steel frying pan. You can sear steak in a round, flat-bottomed skillet or a square, ridged grill pan. So here’s everything else you need to know on the topic.
Of course, that’s easier said than done and there’s more to it than meets the eye. Flip over and repeat, cooking the meat to your desired doneness. Salt the steak on both sides and cook over medium-high heat, with the lid off, until a brown, flavorful crust has formed on one side. To sear a steak to perfection, get your grill or skillet hot. Searing, a cooking method that produces the most tender and flavorsome steak, can be done on a hot outdoor grill-gas or charcoal-or in a preheated skillet in the confines of your kitchen. We’re going to cover the first two in this post, so have fun with the third. All you need is a good cut, the right technique, and a little practice. The perfect sear on a steak is easier to achieve than most of us think.
0 kommentar(er)
