![]() ![]() My gas stove takes about 3 minutes to preheat the pan whereas an electric stove may take upwards of 8 – 10 minutes. As with just about any recipe be sure to preheat the pan (and use the largest burner on the stove).This heavy pan will hold heat well, brown nicely and cook evenly. Use a cast iron skillet to cook the steak.Prime or choice cuts, and this recipe works well with Ribeye or New York Strip (and go with boneless NYT says they cook more evenly, besides only a small portion would barely be flavored by the bone anyway). Transfer to a plates, let rest 5 minutes before slicing.Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers temperature of desired doneness, about 1 minute longer. Reduce heat to medium-low, add butter, garlic and thyme.Flip and continue to cook until steak is about 10 degrees away from desired doneness (see notes below for temps) approximately 3 minutes longer. ![]() Let cook until browned on bottom, about 3 minutes. ![]()
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