This splurge had me stumped. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. Depending on the size of the pan, you may need more or less butter. }(document, 'script', 'facebook-jssdk')); I'm not interested in carbonizing the surface of the meat. Remove the steak to a rack. © 2020 Condé Nast. Then I set the ribeye on its fatty edge upright in the skillet. Ducasse recommended a steak that was 24 ounces and an inch and half thick. If you have leftovers. I worried that the relatively long cooking times would mean my steak would cook past medium rare. Even though I was a little skeptical about the idea, I just couldn't get these images out of my head. I adjusted the cooking times, hoping that I could still get a nice a rare steak, but I was just a little off. (Although cast iron is best because of its heat retention, any heavy-bottomed skillet will work. 9th Apr 2009 Ducasse recommended a steak that was 24 ounces and an inch and half thick. And it's science that I don't quite understand. Once you've finished the butter bath, put the steak on the cutting board and let it rest for five to ten minutes. Wait one minute, then add the butter and let it melt. Pick out your marbled darling a day or two before you're planning on eating it so you can season and refrigerate it on a rack overnight. Remove the pan from the burner and place the steak on a plate. With the re-use of the butter, I would only recommend using it for cooking purposes like melting it in a frying pan or BBQ plate then cooking your steak or veggies. The butter in your fridge is up to 20 percent water by weight, and water is a bad thing when you're grilling. The juices need to redistribute—we cannot emphasize that enough. Turn the heat to medium-low. When the pan is hot, place the steak on one of its edges in the pan. Return the steak to the pan, this time laying it on one side. - Alain Ducasse. Nick Kindelsperger
Circumvent this by putting your butter in a narrow measuring cup and melting it in the microwave. You may have to do as many as ten or twelve flips. Get easy-to-follow, delicious recipes delivered right to your inbox.
The key to next-level steak flavor is butter (the answer to every question is always butter). I set an iron skillet over medium heat. An award-winning food writer, cooking instructor, and author of five cookbooks. A LOT of butter. I do not know a steak cut that does not work with this scrumptious compound butter. Don't worry about a large amount of butter—almost all of it stays behind in the pan.
It then rested for about 10 minutes. A LOT of butter.
Maybe one day I'll indulge in a more serious scan of Harold McGee to better grasp. Spooning melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle. At least two hours before cooking, remove the steak from refrigerator and salt it liberally on both sides. Cooking steak with butter is not only succulent it is downright easy. Preheat your pan over a medium heat for about five minutes to ensure that when the steak touches the oiled pan it's sizzling, not steaming. She focuses on dinners for two and date night cuisine. Ad Choices. The juices need to redistribute—we cannot emphasize that enough.Cut thickly, and enjoy. The goal is a uniform pink interior and wrap-around crust, so even cooking is essential. I removed the steak, poured off the beef fat, and added the butter and garlic. I flipped it on to one flat side and cook it for about 5 minutes.
Ducasse's rule of thumb is that it need half as long as it takes to cook the meat. I bought a bottle of wine, a potato the size of a shoe, and an enormous rib eye. Informally, we call this dish "steak in a pan with butter" after a scene in an early Mad Men episode, even though we never saw Betty cook the dish. All Content Copyright © Nick Kindelsperger and Blake Royer. How many meat puns does it take to drive the Bon Appétit Test Kitchen mad? Steak will continue to cook a bit after you let it rest, so it's important not to overcook it. What's at stake? I could only try hard and hope to get close. I am a little out of my league. When ready to cook, heat a heavy cast iron skillet over medium-high until the handle is very warm and a drop of water bounces in the pan. It turns to steam on the grill and slows the browning of your steak.
The only "steaks" I tend to eat are skirt or flank, as they're about the only ones I can afford. As Carla says, you can choose not to have pepper, but you've got to salt your steak. I was looking around on eGullet to see if there was a better way of doing this when I came across an article called The Best Way to Cook a Thick Steak . This should have been a simple meal, one requiring little skill beside turning on the stove and plopping a pan on a burner. I worried that the relatively long cooking times would mean my steak would cook past medium rare. As if not enjoying that would be an option.
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