Move the spigarello to one side of the pan and slide that side of the pan off the heat. Add the garlic and cook for 1 minute longer. Add the spigarello and 1 teaspoon salt and cook, stirring occasionally, for 2 minutes. To cook the spigarello: Pour off the steak oil from the pan, give the pan a wipe, then reduce the heat to medium and add 3 tablespoons olive oil. Let rest for at least 5 minutes while you cook the spigarello. Transfer the steak to a cutting board and season with salt and pepper if desired. ![]() Flip the steak and cook for 4 to 6 minutes longer for medium-rare (127☏ on an instant-read thermometer). Cook for 4 to 6 minutes, depending on the thickness. Place the beef in the pan and press down gently with a spatula for 1 minute. Add the rice oil, swirl the pan to distribute evenly, and then let heat for about 1 minute, until the oil begins to smoke. To sear the steak: Preheat a 12-inch heavy-bottomed cast-iron skillet over high heat for 3 minutes. Pat the steak dry again with a paper towel and sprinkle lightly on both sides with kosher salt. Let sit at room temperature for 30 minutes. ![]() Pat dry with a paper towel and season each side with 1 teaspoon kosher salt. To prepare the steak: Remove the steak from the refrigerator.
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