Yes, a griddle pan generally works well, but not for the recipe on this page due to the butter and garlic. If you overcrowd the pan, the temperature will drop too quickly and the steaks will steam and stew rather than sear and brown. It’s important to use a large enough pan – there should still be room around the steak. We recommend using a medium-large, heavy-based frying pan as this will help distribute the heat evenly. If you have a digital cooking thermometer, the temperatures you're looking for in the middle of the steak are 50C for rare, 60C for medium or 70C for well done. What should the internal temperature of the cooked steak be? When you first turn the steak, it should already be nicely browned underneath. For this method to work, it’s essential that the starting temperature of the pan is very hot. When cooking, we recommend searing and turning every 30 seconds to a minute with a pair of tongs, to achieve the brown crust. How long does it take to cook steak in a frying pan?Īs a rough guide, 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. Slice thickly at an angle and against the grain using a sharp knife for the best presentation. Avoid slicing too thinly, however, or it will cool too quickly and become dry and chewy. Loosely cover the steak with foil while resting it, to prevent it drying out. This will allow the muscles to relax and release the juices, so the end result is more succulent. As tempting as it may be to cut into a steak as soon as it’s cooked, leave it to rest for around 5 minutes on a warmed plate or a board (not in the pan or it will keep cooking). If you move them around too much, they’ll stew in their own juices and turn grey instead of caramelising. Don’t be tempted to prod and shuffle them around the pan any more than necessary searing and turning them every 30 seconds to a minute is all that’s needed. It may feel counterintuitive but it’s important to leave the steaks alone to let them caramelise properly. Any cooler will mean the steak steams instead of sears, so you won’t achieve that deep brown crust. It should be hot enough that the oil is shimmering (but not smoking). Heatthe pan for 5 minutes before adding the steak. Season both sides of the steak liberally before frying.
#Pan searing ribeye steaks plus#
Don’t skimp on the salt and pepper as this contributes to the flavour, plus the seasoning will stick to the surface, helping to create a crust. Keep in the fridge until about half an hour before cooking. Up to 8 hours before cooking, pat the steaks dry with kitchen paper, before seasoning with salt and pepper. Getting rid of any residual moisture ensures the outside of the steak crisps up nicely and caramelises as soon as it hits the hot pan (see below for heating the pan). Pat the meat dry.This is a key step in achieving a beautiful crust.Sirloin or rump steak would also work well. Use a thick cut of steak.We’ve used 2cm-thick ribeye steak in this recipe (above) as it has a good amount of marbling (or fat) running through the meat, which creates more flavour.Serve alongside the bacon wrapped asparagus, and enjoy. We pulled ours at 145✯ (68✬) for a medium rare. When the butter has melted, start basting: use a spoon to continuously scoop some of that buttery goodness over the steaks. Then reduce the heat to medium, and add the butter, garlic, and herbs for that buttery baste. You're looking for that nice golden crust that makes your mouth water.
Throw the steaks in the hot pan, and sear each side for 2 minutes.
While it's heating up, hit the steaks with a nice coat of Cow Cover, followed by some Texas Beef. Next, get a cast iron and heat it up with a lil bit of grape seed oil. Toss the bacon wrapped asparagus bundles on a wire rack, and put them on an air fryer (400✯ - 205✬) for around 7-10 minutes. Give them a hit of SPG, or whatever you have at home, and they're ready to go! The Cook Get a toothpick in there to keep it in place. Then grab a lil bundle of 3 asparagus spears, and wrap it in a slice of thick cut bacon. First, remove the ends of the asparagus - just bend the end off, it will break where it needs to break. In that spirit, let's make some asparagus wraps.