12/20/2023 0 Comments Searing steak![]() You'll also want to consider the size of your pan - pick a pan that's just big enough for your steak.Those can do light browning, but accumulating a stove's greater power into a heavy pan sears better.) Metal utensils, necessary to not melt in a very hot pan, can also damage the nonstick coating. ![]() (This coating works best on electric skillet appliances, not regular pans, because the built-in elements distribute their heat very evenly and the thermostats prevent overall overheating. Do not use a Teflon or similar nonstick-coated pan! High heat will damage the coating and make it flake off into food.Other kinds of dense, all-metal pans work well too.It will not melt, scorch, or warp (but it's relatively brittle for metal: don't thermally shock it with water right after you finish, but wait for it to cool to clean it.) Its rough metal surface turns the problem of burnt-on grease into the feature of a non-flaking, rust-resistant, semi-nonstick, antique-looking coating. It accumulates heat to brown and crisp the exterior faster than the interior can cool it to cook only slowly. Private Event Chef & Chef Educator Expert Interview. For the best sear on your steak, it's important to choose a skillet that's up to the task. Mechanical tenderization such as perforation can drive in surface pathogens, so it needs to be cooked through well enough to kill them.Ĭhoose a skillet that retains heat well. Cheaper steaks are equally nutritious, leaner, and can be tenderized (mechanically or enzymatically slow, through cooking is not consistent with the typical seared style).If you can, pick a steak with a strip of fat on one side - the fat will render as the steak cooks, creating a great natural taste and crisp outer crust. Pick thicker steaks at your own risk - they may be suitable if you like rare steaks, but if you don't, they can prove difficult to cook through before overcooking the outside. Pick a steak with a reasonable fat content, like a ribeye or strip steak, that's about 1" - 1.5" thick. For the best-tasting results, it's wise to start with a high-quality steak (tender, well-marbled and typically more expensive).If you really want a cut with a bone, be sure to use a steak weight to hold it relatively flat, and an ample coating of oil in the pan to conduct heat to the still not quite flat surface. As it begins to cook, the meat will shrink thinner than a bone running through it, be propped away from a hot pan, and not sear well in that area. A pan is much cooler than a fire or electric element and so must heat the meat mostly by conduction. Pan-searing works best on boneless cuts.Beef may be the first kind of "steak" to come to mind, but a crisp, intensely flavorful browned surface over a moist interior can be great on a burger, pork chop, chicken, fish, or even a thick, firm slice of a vegetable such as an eggplant or portobello mushroom.
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