LAMB STEAKS, 2015, 12″x16″
Seared steak is way easier than you think. You don’t have to let it sit at room temperature before you cook it, and while everyone says you have to let it sit some more after it’s been cooked, it will still taste good even if you don’t wait. Just don’t burn your mouth.
Ingredients
1-2 steaks, no more than 1″ thick
A couple of pinches each of salt and pepper
cooking oil
Tools
a large heavy pan
metal spatula
plate
Directions
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Rub salt and pepper on one side of the meat. While the steak will taste good with just salt and pepper, there are lots of delicious spice blends on the market or make your own by mixing equal parts of powdered garlic, cumin and paprika.
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Drizzle a thin coating of oil on the pan and set it on on medium heat for 2-3 minutes. Tilt the pan or spread the oil with a spatula to ensure it’s evenly coated.
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Carefully place the steak seasoned side down in the pan, and resist moving it until it is done.
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Let the steak cook for 3-4 minutes. You can season the top as you wait for the bottom to finish cooking.
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Flip the meat over and cook for another 3-4 minutes. Insert your electric meat thermometer in the thickest portion of the meat at a 45 degree angle, taking care not to go deeper than half way. The meat is medium-rare and ready when it reaches between 130-140 degrees.
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Remove the meat from the pan and onto a plate. Cover the plate with a lid or aluminum foil or a lid to retain heat.
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Allow meat to sit, covered for 5 minutes. This allows the juices in the meat to redistribute so they stay in the food and the meat will finish cooking. Skipping this step will cause the juice to run on the plate, and a less juicy steak.
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Thin cuts of meat like skirt steak will cook completely on the stove, but larger cuts that are more than 1” thick may need to go into a 350 oven for 5 minutes to ensure it cooks enough to be safe to eat. The meat is ready when the meat thermometer reads 140 F when inserted.