平底鍋煎牛排

Name: 平底鍋煎牛排
Yield: 1 serving
Ingredients: 1 whole ribeye steak; 1 tbsp vegetable oil; salt; 2 piece unsalted butter; thyme; garlic; black pepper

Serves 1

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平底鍋煎牛排

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Serves 1

Directions

1Take the steak out of the refrigerator 30 minutes before cooking to reach room temperature.
2Coat the steak with oil and season with salt.
3Heat the pan until it smokes, then add vegetable oil.
4Sear the fat edge of the steak first to render the beef tallow.
5Sear each side of the steak for 1 minute.
6Remove the steak and rest it on a cooling rack for 1 minute.
7Return the steak to the pan and continue searing each side for 1 minute each. Repeat as needed until the steak reaches the target internal temperature.
8When the internal temperature is about 10 degrees lower than the target temperature, add butter, thyme, and garlic to the pan. Add black pepper if desired.
9Baste the steak with the melted butter mixture.
10When the steak reaches 5 degrees below the target temperature, remove from the pan and rest for 3-5 minutes before serving.

Ingredients

1 whole ribeye steak
1 tbsp vegetable oil
salt
2 piece unsalted butter
thyme
garlic
black pepper (optional)

Equipment

cast iron skillettongscooling rackmeat thermometer

Tips

Do not add black pepper during the initial seasoning as it burns easily.
Determining doneness by touch or color is less accurate than using a meat thermometer.
Internal temperature guide for 1-minute sear intervals: 1 minute (47°C-51°C), 3 minutes (52°C-55°C), 5 minutes (56°C-59°C), 7 minutes (60°C-65°C).

平底鍋煎牛排

Serves 1

facebook.com

平底鍋煎牛排

facebook.com

Serves 1

Directions

1Take the steak out of the refrigerator 30 minutes before cooking to reach room temperature.
2Coat the steak with oil and season with salt.
3Heat the pan until it smokes, then add vegetable oil.
4Sear the fat edge of the steak first to render the beef tallow.
5Sear each side of the steak for 1 minute.
6Remove the steak and rest it on a cooling rack for 1 minute.
7Return the steak to the pan and continue searing each side for 1 minute each. Repeat as needed until the steak reaches the target internal temperature.
8When the internal temperature is about 10 degrees lower than the target temperature, add butter, thyme, and garlic to the pan. Add black pepper if desired.
9Baste the steak with the melted butter mixture.
10When the steak reaches 5 degrees below the target temperature, remove from the pan and rest for 3-5 minutes before serving.

Ingredients

1 whole ribeye steak
1 tbsp vegetable oil
salt
2 piece unsalted butter
thyme
garlic
black pepper (optional)

Equipment

cast iron skillettongscooling rackmeat thermometer

Tips

Do not add black pepper during the initial seasoning as it burns easily.
Determining doneness by touch or color is less accurate than using a meat thermometer.
Internal temperature guide for 1-minute sear intervals: 1 minute (47°C-51°C), 3 minutes (52°C-55°C), 5 minutes (56°C-59°C), 7 minutes (60°C-65°C).