I have told so many people about this recipe because it's my new favorite way to make a strip or ribeye steak. This genius recipe comes from America's Test Kitchen. This method blew my mind! No more guessing if I undercooked or overcooked the steak, with this method the steaks cook to a perfect medium rare. This method is different because you start the steak in a cold nonstick skillet with no oil. You do need a thick (1 1/2 inch) well marbled steak so that the fat helps to achieve a good sear on the outside without overcooking the interior. Also you'll need a meat thermometer. See instructions below but you simply flip every two minutes until temperature reads 125 degrees, then let rest 5 minutes and slice. Tender, juicy and delicious!
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2. When ready to cook remove from fridge and pat them dry with paper towels. Sprinkle with freshly ground black pepper. You don't need any extra salt.
3. Place steaks 1 inch apart in cold nonstick skillet. Place skillet over high heat and cook steaks for 2 minutes. Flip steaks and cook on second side for 2 minutes. (at this point neither side of steaks will be browned)
4. Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until meat register 125 degrees for medium rare. (Tip - steaks should be sizzling gently, if not, increase heat slightly and reduce heat if skillet starts to smoke.)
5. Transfer steaks to carving board and rest for 5 minutes (VERY IMPORTANT!*see note). Slice steaks, season steaks with salt to taste if needed. Enjoy!!
*The reason it needs to rest is because the juices need time to redistribute. Otherwise it will just flow away, leaving you with a dry piece of meat.
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