Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, perfect natural steak. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Perfect natural steak is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Perfect natural steak is something that I have loved my entire life. They are fine and they look fantastic.
But don't discard the drippings—turn them into a delicious sauce. Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Grilled Steak: Season steak with coarse salt and freshly cracked black pepper.
To begin with this particular recipe, we have to prepare a few components. You can cook perfect natural steak using 3 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Perfect natural steak:
- Prepare Juicy piece of fresh steak
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp cracked pepper
The good news is, the perfect steak doesn't need to be the most expensive. If breaking the bank isn't part of your barbeque plan, consider less spendy sirloin, hanger, flank steak, and skirt steaks. When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. Cast-iron is perfect for cooking steak because it gets really hot (and stays that way) for a long period of time.
Instructions to make Perfect natural steak:
- Make sure you have a sturdy heavy-bottomed skillet that is not too much bigger than the steak. Do not use nonstick cookware. Cast iron or other kinds of plain metal work best.
- About 30-60 minutes before cooking your steak, take it out of the fridge and let it heat up to room temperature.
- About five minutes before cooking your steak, heat the skillet over medium-high heat on it's own. Do not add oil or anything else to it.
- While you wait for the skillet to heat, pat your steak with a paper towel. This will absorb any excess fluids and help the steak sear nicely.
- Season the steak with the salt and pepper. Make sure to apply to both sides and massage it in.
- Make sure the skillet is hot enough. Holding your hand above it should feel uncomfortably warm, and a splashed water droplet should evaporate instantly.
- Cook the steak on each side for 2-4 minutes for a 1" thick steak. Only flip it ONCE. Let it sear and sizzle or you will not be happy with it.
- Remove your steak from the skillet without delay. Let it rest for about 10 minutes to let any juices settle so they don't run out when it is cut in to.
When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. Cast-iron is perfect for cooking steak because it gets really hot (and stays that way) for a long period of time. Pro tip: "Don't move the steak around too much, allowing it to get a golden sear," Curtis says. Harissa is the perfect way to add a savory, spicy flavor to your steak. Create the rub by soaking four large, dried, mild chiles until they're softened.
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