Let your steak warm up to room temperature before you season it so it cooks through evenly. [7] X Research source [v162186_b01]. 16 October 2022. If you don’t have a lot of time on your hands, salt your steak immediately before you place it in the pan. Salt draws moisture from the inside of the steak to the outside. [6] X Research source If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. The salt will draw salt out to the surface of the steak, but after 30 to 40 minutes, the steak will draw back the salted moisture in a process called osmosis. This gives the steak a wonderful taste and, some say, actually tenderizes it. [7] X Research source
Use a neutral oil such as pine nut or canola oil instead of a pungent oil like olive oil. This helps respect the natural intensity of the steak’s flavor. [9] X Research source You’ll know the pan is ready to cook with when the oil starts smoking. You can also melt 1 teaspoon (4. 7 g) of butter in the pan instead of using oil. [12] X Research source [162186_b01]. 16 October 2022.
Adjust the steak with tongs to ensure that it’s getting equal coverage on the pan (for a better crust), but don’t press down on the steak with your tongs in an attempt to “sear” the steak. The steak will sear perfectly well on its own, given time.
Searing your steak before cooking it in the oven will help give it a crispy exterior.
Alternatively, you can add a little beef broth and cover your skillet with foil to make your steak extra juicy. [17] X Research source [162186_b01]. 16 October 2022.
120° F (48. 8° C) = Rare 130° F (54. 4° C) = Medium rare 140° F (60° C) = Medium 150° F (65. 5° C) = Medium well 160° F (71. 1° C) = Well done
You can rest your steak under a tent of aluminum foil to retain a little extra heat, but if you’re eating it indoors, the amount of extra heat loss will be minimal if you leave the foil off. Plus, tenting foil over the steak may cause the skin to become less crispy. [18] X Research source
