When you’re preparing a steak, no matter the cooking vessel, you want to achieve two things:įirst, you want to sear the steak on the surface, which gives it a meaty aroma, deep flavor, and crispy crust.
Sear the steak for 1-2 minutes per side, then reduce the heat to medium and continue cooking the steak to your desired doneness. Bring the steak to room temperature, then oil and preheat your frying pan over medium-high. Yes, you can cook a steak without a cast iron skillet. The question is, how do you cook a steak if you don’t have cast iron in your kitchen? The result is a steak with a perfect sear and crispy crust, the kind you’d eat at a steakhouse, every single time you fire up the stove, heat that skillet up, and cook in it. It makes sense, you know: a cast iron skillet holds heat well and distributes it evenly. When on the stove, they all call for a heavy-bottomed, thick-walled cast iron skillet. Serve this with a side salad or some Grilled Home Fries for a dinner that can't be beat.No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.įlip through the pages of any good cookbook, and-when you get to the recipes for thick-cut steaks-you can’t help but notice one thing. We credit that to the incredible crust on the medium-rare steak and the intoxicating scent emanating from the espresso rub while the steak was blackening. Our taste testers enjoyed the carrots, but the steak flew off the plate. Plus, the different pigments mean that the carrots have diverse nutritional benefits, as each color means there are different nutrients found inside the carrot. Orange carrots work just fine, but the rainbow ones make it a little prettier and a little more fun to eat. Pick up a bag of organic rainbow carrots if you want to add some extra color to the dish. If blackening worries you or you don’t have a well-ventilated kitchen, you could grill the steak instead. This process creates a lot of smoke, but produces delicious results. Make sure you do your blackening outside or in a well-ventilated cooking area. This is a method of cooking where the meat is seared in a cast iron skillet at a very high temperature, so a charred crust forms on the outside. To cook this steak, we used a technique called blackening.
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