Difference between revisions of "Pan Sear a Steak"
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There's nothing much better than a delicious, juicy, mouth-watering steak, but there's nothing much worse than a tough, grey, flavorless one. When it comes to cooking steak, preparation and technique make all the difference in the world. With the right tools, the right cut of meat, and the right cooking style, it's not hard to pan-sear a steak to crisp, juicy perfection. See Step 1 below to get started! | There's nothing much better than a delicious, juicy, mouth-watering steak, but there's nothing much worse than a tough, grey, flavorless one. When it comes to cooking steak, preparation and technique make all the difference in the world. With the right tools, the right cut of meat, and the right cooking style, it's not hard to pan-sear a steak to crisp, juicy perfection. See Step 1 below to get started! | ||
| − | [[Category:Steak Dishes]] | + | [[Category: Steak Dishes]] |
== Steps == | == Steps == | ||
=== Preparing for Pan Searing === | === Preparing for Pan Searing === | ||
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#Optionally, cook with the steak drippings. If the steak drippings aren't overly burnt, they can be a rich dressing or gravy component, or they can simmer down to fat for flavorful sauteing vegetables. | #Optionally, cook with the steak drippings. If the steak drippings aren't overly burnt, they can be a rich dressing or gravy component, or they can simmer down to fat for flavorful sauteing vegetables. | ||
#Let the detergent do the work on cleanup. Scorched meat takes time to soften and clean from a pan. "Elbow grease" tires you out and can wear the pan. Once the pan has cooled enough to handle, dispose of excess grease in the garbage (or a can headed for the garbage), not the drain, to avoid clogs and not subject your public works department to sewer-stopping fatbergs. Put a few squirts of hand dishwashing liquid in the pan and allow to sit. Cast iron pans can rust, so don't soak the whole, less-seasoned thing, or allow water to remain in the cooking area for days. | #Let the detergent do the work on cleanup. Scorched meat takes time to soften and clean from a pan. "Elbow grease" tires you out and can wear the pan. Once the pan has cooled enough to handle, dispose of excess grease in the garbage (or a can headed for the garbage), not the drain, to avoid clogs and not subject your public works department to sewer-stopping fatbergs. Put a few squirts of hand dishwashing liquid in the pan and allow to sit. Cast iron pans can rust, so don't soak the whole, less-seasoned thing, or allow water to remain in the cooking area for days. | ||
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== Related Articles == | == Related Articles == | ||
