正在加载视频...

视频加载失败

Pan searing steak the wrong way

44,517 次观看 • 6 个月前 •via X (Twitter)

0 条评论

暂无评论

原始帖子的评论将显示在这里

相关视频

How to make a Juicy Pan-Seared Sirloin Steak like a Pro 🥩👌🏽 Ingredients * 500 g sirloin steak, about 3–4 cm thick * 2 Tbsp olive oil * 40 g butter * 2-3 fresh rosemary sprigs * Salt and pepper, to taste Method 1. Take the steak out of the fridge and let it sit for 30 minutes. Pat very dry on all sides with paper towel. Season both sides generously with salt and black pepper. 2. Heat a heavy pan (cast iron for best results) over high heat until it just starts to smoke. Add olive oil and swirl to coat. 3. Lay the sirloin steak away from you into the pan. Press down lightly and leave it alone for 3–4 minutes until a deep brown crust forms. 4. Flip the steak and sear the second side for 2–3 minutes or until the steak is cooked to your desired doneness. Sear the fat edge for 30 seconds using tongs to hold it upright. 5. Reduce heat to medium. Add butter and fresh rosemary sprigs. When the butter foams, tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes. 6. Move the steak to a chopping board and spoon over the extra pan butter. Rest for 5–10 minutes, uncovered. 7. Slice against the grain, drizzle with the extra rosemary butter and serve straight away. Notes and Tips Dry steak = better crust. Moisture is the enemy of browning. • Salt generously; a lot falls off in the pan. • Use a heavy pan and get it properly hot before the steak goes in. Don't crowd the pan. • Don't move the steak while searing. Let the crust form. • Add butter only after searing. Adding it earlier burns it. • Rest before cutting so juices redistribute instead of running out. • Slice against the grain for tenderness.

The Cooking Husband- Foodie

41,100 次观看 • 1 个月前