Re: Just read and lost recipie for best broiled or pan fried steak, grrrr......
Was dinner Monday? How did it go?
I always use cast iron if using a pan. A heavy skillet will work, but if you got granny's old Lodge use it and you wont have to use any oil.
Couple basics:
God did not intend for steak to be well done.
Room temp meat.
Don't oil the pan; if you get as hot as you are supposed to it will can burn the oil and give and odd flavor at a minimum cause more smoke than you need. Oil the steak, which also helps hold your seasonings on. I put into a dry, but VERY well seasoned cast iron.
I use salt and pepper only, on occasion I use something called 'Complete Seasoning' out of the Hispanic aisle
My steaks stick to the pan when I throw it on. Let it sit. Do not touch it for at least a minute then gently push on the side to see if it moves. Don't ever pull/pry a steak off while its cooking it's trying to tell you something. Listen to the voices.
Now that you can move it, look underneath and see if it looks ready to flip. The first side down is almost always the best looking side so pay attention to that. Flip when ready.
I like this method for testing for doneness.
The Finger Test to Check the Doneness of Meat | Simply Recipes
Important - if you like medium rare, quit cooking just before you get as there it will cook more after you take it off the heat.
Take off heat, rest it for a couple minutes. I usually do 1-1.5 lb ribeyes so I rest for about 10 minutes with a piece of foil set on top (not wrapped tightly). Sometimes I put some butter on top now.
Pre-slicing before serving kinda optional depending on size of the steak. I do on mine, usually just me and the wife but only cut enough for serving. Cut of more if second are needed but usually there are leftovers and cold steak slices very thin for leftovers (sandwiches, biscuits, etc).
Always cut against the grain and serve with the first cooked side up for presentation.
