Wielokrotnie testowany, zawsze doskonaly – a boneless rib-eye cut an inch and a half thick — with much of its external fat trimmed away to be chopped and used to enrich hamburger meat.
There’s nothing new here, really, except a reminder that moderate heat will cook a beautiful steak with all the sensory appeal of one charred over the fires of hell, and with none of the sensory distress of a house full of grease and smoke — so long as you leave it untouched to brown really well and let it rest for a while after it comes out of the pan.
Here is a picture of the top sirloin steak, prepared in this fashion, with an added pre-cooking rub, somewhat based on one used for a grilled rib-eye steak:The steak should be thick – otherwise you may need to observe your own timings, not to OVERCOOK!
- Leave the steak in the fridge overnight, loosely draped in a paper towel
- Take it out of the refrigerator an hour before cooking, dry it thoroughly and heavily season it with salt and pepper (or some rub of your choice..)
- Set a thick-bottomed skillet (the steak should ‘just fit’ into the frying pan – do not use the very big one) over medium heat and let it get hot, but not wicked hot: for what it’s worth, after less than a minute, its surface temperature had reached about 360 degrees F.
- At that point grease it with barely half a teaspoon of clarified butter; oil would be fine, of course — its purpose is to conduct the heat of the pan to the surface of the meat before the steak renders some of its own fat.
- A few seconds later put in the steak and leave it untouched — untouched — for four minutes, even lowering the heat a trifle after a while. There is not a wisp of smoke and hardly a spatter of fat.
- At that point get rid of most of the fat in the pan and turn the steak, to find a beautifully seared, crusty surface. The steak gets another four minutes on the other side;
- Turn it again and give it a further 90 seconds on each side.
- Put the meat onto a plate and let it rest for maybe six or seven minutes.
- Because a one-pound steak is for sharing, slice it, making sure not to lose any of the juices.