A good thermometer is totally essential for this course of. I advocate either the Thermapen or certainly one of these cheap choices. Season your thick-cut steaks—I like ribeyes, however this can work with any thick steak—generously with salt and pepper on all sides, then place them on a wire rack set in a rimmed baking sheet. If you are cooking the steaks on a grill, skip the rack and pan. [newline]Then dig into the best-cooked steak you’ve ever had in your life. Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as potential, to be able to rapidly fill them up and move on to the essential process of browning.
After your trial, cook new meals as often as you want to. Join our rising Casa Cook group, where like-minded individuals come to relax, revel, explore and soak up the …Read more