Quote:
Originally Posted by midiwiz
you can get a great cast iron in one of the estate/garage sales around here I've seen many. At least they are already seasoned, cause if you don't season the cast iron it sucks.
you can do it in a non-stick pan, however I have never seen the high end brands around here I use cast iron and all-clad. cast iron is far better, however all-clad can take high temps as well.
In either case you are not going to cook the steak in garlic butter - EVER!. The technique is to first sear the steak's fat side (known as rendering the fat) That will give you a good base coating for the pan. You can do this ahead of time, as it will take time especially depending on the cut and size of that fat cap. once rendered well (means it's brown and crispy and practically no fat is left) you can then sear the first (unseasoned side first) side of the steak (yes you only season 1 side unless it's a filet) when the steak "lets go" of the pan is when you flip it to the seasoned side. (side note: season with only kosher salt and fresh ground pepper for best flavor and do it 30 minutes prior to cooking it helps dry out the meat which helps the searing process) once you flip the steak you put in the pan about half a stick of butter and 3 whole cloves of garlic a couple sprigs of rosemary if you'd like. get a big spoon and start basting the steak once the butter melts (tilt the pan towards you so the butter, garlic, and rosemary all come together.) if you want a heavier rosemary flavor imparted lay the rosemary on the steak and baste over it.
most 1 inch steaks will be done within 3-4 minutes for med-rare. let rest on a grate aka wire rack for at least 5 minutes then serve.
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