A real-deal 15-minute meal.
I flip the steak every 30 seconds or so until it's about 15°F away from my desired final internal temperature. I prefer to cook flank steak to medium, about 140°F , because it can be tough at lower temperatures.
. Finally, I pour the fat and aromatics over the steak before allowing it to rest; it'll then continue to cook the rest of the way from residual heat. I then deglaze the pan with a splash of water, which helps scrape up and dissolve the fond. Although any liquid can work here—beer, wine, or—I’ve always got water around, and it does the job without adding any distracting flavors, keeping the dish bright and clean.
Indonesia Berita Terbaru, Indonesia Berita utama
Similar News:Anda juga dapat membaca berita serupa dengan ini yang kami kumpulkan dari sumber berita lain.
The Reverse Sear Is the Best Way to Cook a Steak, Period | The Food LabReverse-seared steaks flip the traditional steak-cooking formula on its head. By searing at the end, you’ll get better browning and more tender, evenly cooked meat. It's the best technique for steak that's perfectly medium-rare from edge to edge, all wrapped up in a crisp, burnished crust.
Baca lebih lajut »
Garlic-Rosemary Steak RecipeWhen the steak craving hits.
Baca lebih lajut »
What to Pack for Your Vacation-Rental KitchenVacation-rental kitchens are rarely equipped with the tools and ingredients you need to make a tasty meal away from home. Here's what to pack for an Airbnb or other rental, so you're not stuck chopping with a dull steak knife.
Baca lebih lajut »
Why You Should Use This Fizzy Drink As a Steak MarinadeOn your marks, get set, kombucha.
Baca lebih lajut »
The Steak Lettuce Wraps That Stole My Heart with Corn NutsThis new recipe for spicy steak lettuce wraps needs to be on your summer dinner list.
Baca lebih lajut »
How to Grill Swordfish SteaksGrilled swordfish steak should be nicely seared on the outside and perfectly juicy within. These steps will ensure you get it right every time.
Baca lebih lajut »