It will prevent the centre from being cool when serving medium rare. Remove steak from marinade and pat very dry. , I bought these amazing NY Steaks and was sure I wanted to do them on the grill…then I thought I’m just going to ruin them so I googled the recepie and found yours. Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. I did what you said and though MY gut saved the medium rare I wanted(had to cook at least twice as long as you suggested. Staff Picks Round Steak and Gravy II Rating: Unrated 244 Super tender, use a thin cut of round steak for better flavor! I don’t have a spatter shield. Hi Rose, Glad you liked it! Served with broccoli, a salad and your basmati rice – a lovely meal!! Cook with liquid to help prevent meat from drying out. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.). Finely grate 1 garlic clove straight into the bag and mix to combine. Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. They should develop a … Now it is time to cook your eye of round steak on the grill. What will happen if I cover with a lid? Very tasty! This site uses Akismet to reduce spam. 4 mins per side, last minute with butter and garlic, basting for extra points. Telling people to GENEROUSLY season with SALT and pepper DESTROYED my rib eye. Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s VERY hot. Cook the steaks in the oven for 6 to 8 minutes. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Hi Jenn, thank you for the recipe. ), To begin, pat the steak dry with paper towels. The steak tastes really good. Top with flaky salt. Or I will use the flat side of my grill grate accessory. Pan-searing is the best way to cook a steak, and it’s also the easiest! Finally, cooking a room temperature steak will prevent the interior from turning grey, which can happen when searing a steak that is still cold. I was skeptical that you could make a great steak on top of the stove, but had purchased some thin NY Strip steaks and thought I would give it a try! I used ribeyes. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious). 3 minutes will get you well done for a 3/4 inch steak. This website is written and produced for informational purposes only. I already love your book and blog, but this was just superb. This recipe is also great with some basil added at the very end …very aromatic, and some wine added to pan after steaks have been removed to create a tasty sauce. My filet was absolutely gorgeous- perfectly cooked and seasoned! Place steak into a resealable bag or container. I cannot believe the good reviews. Delicious! Straightforward directions (thanks) and super easy. Using a kitchen towel, carefully grip the skillet handle and tilt pan towards you so that the melting butter forms a pool at the bottom of the skillet. Steaks came out perfect! Use your judgment and adjust time and heat accordingly. Never cooked steak in a pan before. Turned out a perfect medium rare and very juicy. And so easy!!!! (Use a pan that is large enough that it’s not such a tight fit or the pan will cool down and your food will steam instead of sear. While it’s preheating, take the steak out of the fridge and let it come down to room temperature for 30 to 45 minutes. A properly cooked steak is case in point. Thanks for such a phenomenal cooking technique!!! This worked out great for us!! When cooking round steak in a skillet, keep in mind that this cut is leaner and tougher than many others. I cooked my steak for 8 total minutes, flipping each minute, to get a medium wellness. You may be able to find more information about this and similar content on their web site. Do you have a suggestion as to whether you like the stainless steel or cast iron better? The best pans for pan-searing are stainless steel or cast-iron since they can withstand high temperatures. Works awesome to get that tasty smokey/grilled crusty flavor without the burnt(overly acrid/bitter) grill marks. I’m serious. Making sure not to burn the butter. Of course this will work as you described Jenn, as you said, it works wonderfully with your pan-seared salmon recipe. Used spray olive oil Pam as I’m trying to eliminate saturated fats. This affordable cut of meat only needs a bit of tenderizing (okay, and a butter bath) to make it taste like a million bucks. I love the kind of dinner that you can cook without a recipe. Have a seat & try find something more productive to do. Karla South Jersey. Direct heat, or fire can burn the garlic, and that won’t leave a pleasant taste in your mouth. Mash some butter with anchovies or anchovy paste and place on top of cooked steak. We may earn commission from the links on this page. Cooks Illustrated, where I learned this trick, recommends cooking at 90 seconds per side. Thanks. (Don’t worry about sticking; the steaks will release easily when they are ready to flip.). I slightly increased temp from med highish to slightly over med high once I added the steak to account for temp drop. You could even serve it steakhouse-style, with a side of creamed spinach and potatoes au gratin. Thank you!!!!!!!! I have found that … A far better method is to finish cooking the steak inside the oven. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Wasn’t impressed at all….had to put it back on the stove for another 6 minutes and it was still inedible. Peel and crush remaining 2 garlic cloves. A steak cooked at room temperature decreases cooking time and ensures a good even searing. From fine dining to our table. Hi Sasha, keep the timing as is on the first side and, once you flip it, cook for about 5 minutes more. Less expensive cuts of beef such as flank steak, round steak and sirloin steaks all can be the star of your dinner table. Thank you for an amazing recipe!! I also had 3 different steaks to cook and only one pan, so I cooked them all for 3 minutes per side then put them on a plate, then I added the butter and herbs and gave an extra 30-40 seconds per side to add the flavor. Hope that clarifies! Transfer steak onto a cutting board and let rest 10 minutes. Preheat the oven to 400°F. Steaks that are between 1 and 1 1/2 inches thick are best for this method. Pan-searing is the absolute best way to cook a steak (salmon, too), and it also happens to be the easiest. I used the iron skillet and followed these instructions…I had a wonderful steak!!! She has a lot of good reviews for a reason. This gives the juices inside the meat a chance to settle back into the steak and evenly redistribute — cut into your steak too soon and they will all run out, leaving you with a disappointingly dry steak. First time ever cooking a steak, followed this recipe and it came out PERFECT. Melt 1 Tbsp (15 ml) butter in a large skillet. Before cooking remove the steaks from the fridge and let them sit for about an hour at room temperature.