Yeah , you totally suck .
Today we're making pan seared steak , also known as beef toast , which is one of the best ways to cook a steak .
Sure , you can use controlled fire if you want to use 2 million year old technology .
But today we're going to use 100 and 29 year old technology for a fresh modern taste .
I've got a rib eye here which I'm removing from the fridge 20 minutes in advance .
So the center comes up to room temperature .
That's a big gas myth as it takes over two hours for a thick steak to get up to room temperature .
And some people who've tested it say it doesn't make a noticeable difference .
So if you don't do it , don't worry about it .
Cover it with very small rocks at least 40 minutes in advance for reasons .
But if you don't have time for that , just salt it right before it hits the pan .
Here's an acronym to help you remember salt spread at least 40 minutes in advance .
Most guides say use kosher salt , but I'm using sea salt to combine the flavors of seafood and , and food for a good sear without over cooking it , your steak should be at least 1.5 inches thick or around three times as thick as your , you know , one big advantage of pan frying over grilling is you never have to experience the outside world .
You can just stay inside forever forever .
For another great thing about pan frying is you don't have to deal with Bob next door saying , you know , you should only flip it once to seal in the moisture .
Whatever Bob you have mustard on your shirt , wick away any excess moisture with a thin slice of tree .
Now we'll just give our stove element a scrape .
Oh , wait , we don't have to do that because this isn't a dirty barbecue .
Depends on medium high throwing in some oil .
Make sure you use one with a high smoke point such as one of these and be mindful to avoid any of these because their smoke point isn't high enough .
Once that oil is just about smoking layers stake in away from you .
So if you drop it , the oil won't splash on you .
Here's an acronym to help you remember away , always lay away from you .
Remember that steak is notoriously clingy .
You'll have to give it time to let go of the pan .
But after a minute or so you can flip and remember the best way to sear a steak is to only flip it once I am .
That's a big ass myth .
The more you flip the more even it cooks because you're keeping that heat going on both sides .
And remember crust is flavor .
I'm not talking about this crust and I'm also not talking about your crusty attitude , which I really don't need in the kitchen right now .
Get out .
No , no , not you , you're good .
I'm talking about this crust .
A Ka A one way ticket to Flavor Village Basting also helps keep the heat on both sides .
Throwing in some butter to add the flavor of butter and the oil will raise the smoke point of that butter .
So it won't burn bam .
Not true .
If the oil is hotter than the butter smoke point , it's the oil burning the butter instead of the pan .
So get that butter in a couple of minutes before it's done .
I threw in some rosemary to add the flavor of rosemary and also a serving of vegetables a little more basting action for flavor dispersion .
And this is an excellent time to forget to grind on some pepper , pepper , pepper .
Now drive a steak into the steak just in case you accidentally cooked vampire meat and it's best to stab it with a steak that tells you the temperature .
If you're not cooking a steak that has a built in thermometer and here's a handy scale .
So you know what name to call the temperature you like , you'll have to cook it to 145 F .
In order for it to be USDA approved .
But keep in mind that nothing can replace the approval that comes from yourself .
Get it out of the pan 10 degrees lower than you want it .
Because whoa , that looks like a turtle missing a back leg .
Anyway , just like a turtle .
When you sneak up and scare it , the steak will rise around 10 degrees more .
After you take it out , we'll rest the steak for around 10 minutes to make it extra juicy for other reasons .
And yes , you can poke it with a fork .
It's not gonna cause the steak to leak .
Once that's done , you can cut it open .
This is a medium rare , virgin and rare .
But if you want it more done , you can just desaturate this and perfect .
Now for a quick pan sauce first called pan sauce because after you eat it , you're going to need a nap .
Once your pan is cooled down , call in a shrub removal service , put it on low heat , then throw in a half cup of broth .
A teaspoon of balsamic vinegar .
Some more butter if you want and some freeze dried chives , then wash the dishes while cooking until you have this ridiculous gravy .
Pour it on your steak or dip it or drink it with a straw and try not to get addicted .
Now it's time to get out your all purpose cleaner because we're going to have splatter everywhere .
I'm not just here to show you only the sexiest parts of cooking .
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