Dishbeginnerdraft
Pan-fried steak
Also searched as: beef steak, entrecôte, frying rib-eye, sirloin
In short: A good steak needs two things at once: a dry, very hot surface for the crust and a gently warmed inside.
Picture it
A grill outside, a bathtub inside.
The decisive moments
- 1Salt the day before and chill uncovered
Salt soaks in and holds water; the surface dries.
Dry brining - 2Pat dry and preheat the pan hard
Only a dry surface in a hot pan browns.
Maillard reaction - 3Turn as soon as it releases; cook with a thermometer
The decides between juicy and dry.
Proteins change (denaturation) - 4At the end, butter, garlic and thyme for basting
Foaming butter adds aroma and extra browning.
Basting - 5Rest briefly and slice across the grain
Less juice runs out, and shorter fibres feel more tender.
Resting meat
Related entries
Steak turns grey instead of brownSources · 1
- Harold McGee: On Food and Cooking (2004)