OK. Let’s make this post quick. Steak is high-heat, fast cooking. (Or is it? That’s for another post.)
Here is what we want to develop for a good steak.
Salt (I think there is a theme here)
Temperature (also - theme)
Browning (this is new!)
Salt procedure is as per usual. Don’t salt like 15 minutes before cooking. Preferably salt the night (or two!) before and leave it uncovered. Or if you forget, salt right before the steak hits the pan.
For temperature:
Use your trusty probe! And remember to expect some temperature overshoot when you take the meat off the pan - about 5 degrees is expected.
Browning - Browning can only happen when dry meat surface hits a hot pan. This is a called the Maillard reaction. Patting your steak down with paper towels before placing into the pan will help with browning.
You can butter baste, use herbs, garlic. Make a pan sauce. But you are 95% of the way to a great steak if you nail all three of the above: Salt, Temperature and Browning.
Have a great steak lately? Leave a comment! I heard angels sing when the buttons below are pressed.