Скачать или смотреть Cooking steaks, with a secret ingredient that makes it so much better

Showing how I cook steaks, mainly for when I'm doing events at work and need to be free-ed up to do other things. Cooking it with a double sear gives you both a really nice maillard flavor as well as the benefits of having a seasoning crust. And bringing it up to temperature in a low oven gives you a more evenly cooked steak while being less finicky about haing to watch over the steak to ensure that it doesn't overcook(1 minute in a very hot oven will make a big difference in doneness of the steak whereas 1 minute in a low oven will make a slight difference in doneness)

Recipe:
Steaks, preferably 1 to 1.5 inches thick
Salt
Pepper
Mushroom powder
Butter

Remove the steaks from the fridge and rub on a very thin layer of oil. Be sure to use the steaks straight from the fridge
Pre heat your pan on very high heat until it is smoking hot, then place the steak into the pan and press down on the center gently with a spoon for about 5 seconds
Swirl the steak around the pan with a spoon for about 15 more seconds, then flip the steak
Continue to swirl the steak around for another 20 seconds
Flip the steak onto its side and sear the edges, for about 10 seconds on each side
If you have enough of a sear on the flat sides, proceed to transfer the steak onto a wire rack. Otherwise, sear the the flat sides for about 10 more seconds on each side
Let the steak rest for about 5 minutes, then season both sides generously with salt and black pepper. Now, dust on the mushroom powder until you can an even coating on both sides
Transfer the wire rack to the fridge and let the crust dry out in the fridge overnight(Optional but recommended)
About 1 hour before serving the steak, place a knob of butter into your pan and heat on medium high heat, once it starts to bubble, transfer the cold steak back into the pan, sear for about 45 seconds on each side, to cook the mushroom crust
Transfer the steak back onto the wire rack, and place into an oven between 80-100C. It should take 30-45 minutes to come up to temperature, check with a temperature probe to be sure
Rare steaks should have an internal temperature of about 50C
Medium-rare steaks 55C
Medium steaks 60C
Medium well 70C
Well done 70
Slice the steak up and enjoy!

#steak #wagyu #mushroom #lennard #lennardyeong