Last week I came across an article that changed the way I thought about cooking steak.
http://www.nytimes.com/2014/05/14/dining/steak-that-sizzles-on-the-stovetop.html?_r=0
Most recipes I have found for cooking steak in a kitchen call for quickly searing the steak at screaming hot temperatures on the stove before moving it to a hot oven to finish to finish. As I read this article I found myself curious about trying one more time to cook steak (rather than strips of steak) inside. Not ready to commit to another evening of a smoke-filled apartment I decided to modify the author’s suggestions. Instead of cooking my steak whole I would cut it up into several 2-inch square chunks to see how the process worked before trying the process with a whole steak. I also heated my pan until the oil was shimmering but not smoking before plopping my mini-steaks in.
The steaks ended up really nice. Each had a bit of crust and, although they were quite different from what you get at a restaurant, I really enjoyed mine. Each mini-steak was tender and cooked medium rare.
http://www.nytimes.com/2014/05/14/dining/steak-that-sizzles-on-the-stovetop.html?_r=0
Most recipes I have found for cooking steak in a kitchen call for quickly searing the steak at screaming hot temperatures on the stove before moving it to a hot oven to finish to finish. As I read this article I found myself curious about trying one more time to cook steak (rather than strips of steak) inside. Not ready to commit to another evening of a smoke-filled apartment I decided to modify the author’s suggestions. Instead of cooking my steak whole I would cut it up into several 2-inch square chunks to see how the process worked before trying the process with a whole steak. I also heated my pan until the oil was shimmering but not smoking before plopping my mini-steaks in.
The steaks ended up really nice. Each had a bit of crust and, although they were quite different from what you get at a restaurant, I really enjoyed mine. Each mini-steak was tender and cooked medium rare.
The leftover mini-steaks were also good the next day. We cut them up and put them in a grown up version of grilled cheese with sourdough bread, pepperjack cheese, and red bell peppers.
Next time I will try my hand at cooking a whole steak using this method. It may be the answer for my apartment’s ventilation challenges :-)