If you don’t want to watch a video -Sear the shit out of each side for a minute or so on a cast iron, then stick the whole thing in the stove at 425 for however long it takes to reach your preferred doneness. Takes about 7-8 minutes for med-well.
Andy cooks prefers to turn every 30 seconds or so, even if that’s sort of contrary to tradition. I had a very even steak about 1.5cm thick or so, took maybe 3-4 minutes to reach medium rare. Then rest for 2/3 of the time it took to cook and cut and mmm.
Also in the video you only need the first 4 and a half minutes, then it’s other techniques.
Meat thermometers are amazing for low and slow grilling after a quick sear unless you’re using sous vide and reverse sear (which is great, if you have the time and the equipment!)
If you don’t want to watch a video -Sear the shit out of each side for a minute or so on a cast iron, then stick the whole thing in the stove at 425 for however long it takes to reach your preferred doneness. Takes about 7-8 minutes for med-well.
Andy cooks prefers to turn every 30 seconds or so, even if that’s sort of contrary to tradition. I had a very even steak about 1.5cm thick or so, took maybe 3-4 minutes to reach medium rare. Then rest for 2/3 of the time it took to cook and cut and mmm.
Also in the video you only need the first 4 and a half minutes, then it’s other techniques.
Got to get myself a proper cast iron pan though.
Looking great!
Meat thermometers are amazing for low and slow grilling after a quick sear unless you’re using sous vide and reverse sear (which is great, if you have the time and the equipment!)