We all love a juicy steak grilled over an open flame. But that’s not always possible, sometimes because of the weather and other times simply because we don’t have a barbecue at home.
I have a technique for cooking steak that will make it look just like a grilled steak in the end - maybe even better.
It turns out very juicy, with a lovely crust all over, soft and tender.
The best cookware for this is a cast-iron skillet or grill pan.
Cast iron reaches and retains a high temperature, giving the steak a perfect crust and sealing in all its juices so it stays juicy and tender.
This way, you’ll have the tenderest, juiciest beef steak you’ve ever tasted.
Pat the beef dry
Whatever cut of beef you use, make sure to let it come to room temperature.
It’s essential to pat the meat very dry with paper towels if it’s moist.
The beef will develop a perfect crust all over only when it’s dry.
Preheat the cast iron
Heating the pan thoroughly will ensure the steak or rib eye cooks properly.
That’s why the pan needs to be heavy, ideally made of cast iron. A cast-iron skillet reaches a high temperature and maintains it throughout cooking.
This is how you get that much-desired crust on a well-cooked steak. It also seals in all the meat’s juices, making the steak very juicy.
Oil the pan
It’s essential to oil the pan so the steak cooks properly all over.
When you put the steak in the hot cast iron, lower the heat to medium-high.
Depending on the thickness of the steak, you need to turn the meat over so it cooks properly to your desired doneness.
Juicy steak
For a juicy steak, after you take the meat off the pan, let it rest for a few minutes so it can reabsorb its juices, which rise to the surface in the form of bubbles as it cooks.
We often want to grill a steak, but if you have a cast-iron skillet and follow my instructions, it will turn out exactly like this. This is the best juicy, tender steak, just like a grilled steak.
Good luck!
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