大宝从英国summer camp 回来， 跟老妈我钦点的 thick-cut pan seared steak with garlic butter ，非常成功， 味道好极了。然后，又连续做了几次。分享前晚新鲜出炉的。
1，Special equipment: 1 cast iron skillet; Ingredients: thick-cut, rib-eye steaks or T-Bones, olive oil, kosher salt, fresh black pepper, butter, garlic, and herbs
2,
Salt steak: first start out by salting(kosher salt) both sides liberally; during this time, the salt is drawing moisture from the inside out, after which the steak will draw the moisture back in. Don’t miss this step because it will help make your steak flavorful and tender.
And then let steak rest at room temperature for 45-60 minutes , or refrigerated, loosely covered, up to 2 hours (even for 3 days)
3,
Pat both sides of steak dry with paper towels (use paper towels to pat the steak dry to get a perfect sear and reduce oil splatter, also ensure that the salt and pepper will stick to the meat easier, giving more flavor)
4,
Season steak: then season both sides with salt and pepper (just before cooking steaks, sprinkle both sides liberally with salt and pepper); Too much moisture will steam the steak instead of searing it.
5,
Preheat: heat Olive oil in a cast iron skillet over medium-high heat (preheating the skillet on medium first).
Sear steak: Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Cook one side until browned (crust) on bottom, about 2-3 minutes. Flip and continue to cook other side for 2-3 minutes. Then use tongs to turn steaks on their sides and sear edges for 1 min per edge
Add butter and garlic (aromatics): Reduce heat to medium-low, add butter, garlic, and herbs (Just add as much as you like, parsley, thyme, or dill…..); spoon butter over steak and continue to cook until the steak registers temperature of desired doneness, about 1 minute longer.
6,
Remove steak to a plate, let rest 5-10 minutes before slicing (thick cut) against the grain (don’t slice too thin, or the steak cools too quickly)
7,
有人夸张地大呼： 哇，这都可以跟厨神Gordon Ramsay 抗衡了。 哈哈哈，味道真的好极了。
9，
Pan seared steak with garlic butter 制作工序如下。经过几次操作，不停修改，这版recipe 100% 成功率, 拿走不谢。
(Special equipment: 1 cast iron skillet; Ingredients: thick-cut, rib-eye steaks or T-Bones, olive oil, kosher salt, fresh black pepper, butter, garlic, and herbs.
1，Salt steak: first start out by salting(kosher salt) both sides liberally; during this time, the salt is drawing moisture from the inside out, after which the steak will draw the moisture back in. Don’t miss this step because it will help make your steak flavorful and tender.
2, And then let steak rest at room temperature for 45-60 minutes , or refrigerated, loosely covered, up to 2 hours (even for 3 days)
3, Pat both sides of steak dry with paper towels (use paper towels to pat the steak dry to get a perfect sear and reduce oil splatter, also ensure that the salt and pepper will stick to the meat easier, giving more flavor).
4, Season steak: then season both sides with salt and pepper (just before cooking steaks, sprinkle both sides liberally with salt and pepper); Too much moisture will steam the steak instead of searing it.
5, Preheat: heat Olive oil in a cast iron skillet over medium-high heat (preheating the skillet on medium first).
6, Sear steak: Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Cook one side until browned (crust) on bottom, about 2-3 minutes. Flip and continue to cook other side for 2-3 minutes. Then use tongs to turn steaks on their sides and sear edges for 1 min per edge
7, Add butter and garlic (aromatics): Reduce heat to medium-low, add butter, garlic, and herbs (Just add as much as you like, parsley, thyme, or dill…..); spoon butter over steak and continue to cook until the steak registers temperature of desired doneness, about 1 minute longer.
8, Remove steak to a plate, let rest 5-10 minutes before slicing (thick cut) against the grain (don’t slice too thin, or the steak cools too quickly)
Refercene:
Cooking Classy. (2018). Pan Seared Steak with Garlic Butter. https://www.cookingclassy.com/pan-seared-steak-with-garlic-butter/
【Pan seared steak with garlic butter】
大宝从英国summer camp 回来， 跟老妈我钦点的 thick-cut pan seared steak with garlic butter ，非常成功， 味道好极了。然后，又连续做了几次。分享前晚新鲜出炉的。
1，Special equipment: 1 cast iron skillet; Ingredients: thick-cut, rib-eye steaks or T-Bones, olive oil, kosher salt, fresh black pepper, butter, garlic, and herbs
2,
Salt steak: first start out by salting(kosher salt) both sides liberally; during this time, the salt is drawing moisture from the inside out, after which the steak will draw the moisture back in. Don’t miss this step because it will help make your steak flavorful and tender.
And then let steak rest at room temperature for 45-60 minutes , or refrigerated, loosely covered, up to 2 hours (even for 3 days)
3,
Pat both sides of steak dry with paper towels (use paper towels to pat the steak dry to get a perfect sear and reduce oil splatter, also ensure that the salt and pepper will stick to the meat easier, giving more flavor)
4,
Season steak: then season both sides with salt and pepper (just before cooking steaks, sprinkle both sides liberally with salt and pepper); Too much moisture will steam the steak instead of searing it.
5,
Preheat: heat Olive oil in a cast iron skillet over medium-high heat (preheating the skillet on medium first).
Sear steak: Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Cook one side until browned (crust) on bottom, about 2-3 minutes. Flip and continue to cook other side for 2-3 minutes. Then use tongs to turn steaks on their sides and sear edges for 1 min per edge
Add butter and garlic (aromatics): Reduce heat to medium-low, add butter, garlic, and herbs (Just add as much as you like, parsley, thyme, or dill…..); spoon butter over steak and continue to cook until the steak registers temperature of desired doneness, about 1 minute longer.
6,
Remove steak to a plate, let rest 5-10 minutes before slicing (thick cut) against the grain (don’t slice too thin, or the steak cools too quickly)
7,
有人夸张地大呼： 哇，这都可以跟厨神Gordon Ramsay 抗衡了。 哈哈哈，味道真的好极了。
9，
Pan seared steak with garlic butter 制作工序如下。经过几次操作，不停修改，这版recipe 100% 成功率, 拿走不谢。
(Special equipment: 1 cast iron skillet; Ingredients: thick-cut, rib-eye steaks or T-Bones, olive oil, kosher salt, fresh black pepper, butter, garlic, and herbs.
1，Salt steak: first start out by salting(kosher salt) both sides liberally; during this time, the salt is drawing moisture from the inside out, after which the steak will draw the moisture back in. Don’t miss this step because it will help make your steak flavorful and tender.
2, And then let steak rest at room temperature for 45-60 minutes , or refrigerated, loosely covered, up to 2 hours (even for 3 days)
3, Pat both sides of steak dry with paper towels (use paper towels to pat the steak dry to get a perfect sear and reduce oil splatter, also ensure that the salt and pepper will stick to the meat easier, giving more flavor).
4, Season steak: then season both sides with salt and pepper (just before cooking steaks, sprinkle both sides liberally with salt and pepper); Too much moisture will steam the steak instead of searing it.
5, Preheat: heat Olive oil in a cast iron skillet over medium-high heat (preheating the skillet on medium first).
6, Sear steak: Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet. Cook one side until browned (crust) on bottom, about 2-3 minutes. Flip and continue to cook other side for 2-3 minutes. Then use tongs to turn steaks on their sides and sear edges for 1 min per edge
7, Add butter and garlic (aromatics): Reduce heat to medium-low, add butter, garlic, and herbs (Just add as much as you like, parsley, thyme, or dill…..); spoon butter over steak and continue to cook until the steak registers temperature of desired doneness, about 1 minute longer.
8, Remove steak to a plate, let rest 5-10 minutes before slicing (thick cut) against the grain (don’t slice too thin, or the steak cools too quickly)
Refercene:
Cooking Classy. (2018). Pan Seared Steak with Garlic Butter. https://www.cookingclassy.com/pan-seared-steak-with-garlic-butter/
谢谢大家！
配上红酒～～
完美～～
打球后， 来两片Tuna sandwich，一杯红酒， 蛮惬意的。
不要只看20岁的嫩手。
不锈钢煲锅盖，晚上拍，有灯，好多反光。不同size买了一套5个：