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Ten key cooking techniques, 2 of 10. Perfectly seared steak.

April 11, 2010

I hope this finds you wrapping up a great weekend loaded with good food experiences. This is the second in a series of ten blogs. I want to capture what I feel are the most important cooking techniques that can be applied to almost any cuisine. These techniques are the difference between a good dish and a great dish. Having the right ingredients and a good recipe are not enough if you don’t have a good handle on the proper cooking techniques. Check out the video but here are the summary points.

  1. Dry the meat off with a paper towel.
  2. Season liberally with salt and pepper. Even sprinkle across both sides.
  3. Use a thick-bottomed sauté pan that is not too much larger than the meat you are cooking.
  4. Get the pan really hot (high heat). Add olive oil or canola oil.
  5. When the oil thins out, shimmers and starts to haze carefully place the seasoned steak in the pan.
  6. Avoid moving it around and playing with it. Depending on the thickness of the steak you will sear for about 3 minutes.
  7. Flip steak over and place sauté pan into a 350-degree oven until the steak is at 125 degrees (for medium rare).
  8. **KEY – Let the steak sit on a plate loosely covered with foil for 10-15 minutes. The juice will re-absorb into the meat. If you cut the meat without resting the juice runs out and the meat will be dry.
  9. Thoroughly enjoy your perfectly cooked steak!

For chicken you want to do the same thing but use MEDIUM heat. The high heat dries the chicken out. Cook to 150 degrees and let it rest.

As meat rests the temperature rises roughly 5-8 degrees. If you take the meat out of the oven at the “done” temperature (i.e. 160 to 165 for chicken) it will then be over 170 and super dry by the time you eat it.

Eat Well, Enjoy life, Be happy

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