Join Date: Apr 2013
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Re: Need avice from our chefs
Been a long time since I pan fried a steak, but here's how I used to do it. It has nothing to do with super thick wagyu steaks. But, you know... thread drift...
Spread a solid, single layer of rock salt in a dry cast iron skillet (no grease), and turn the gas burner up high under it for at least five minutes. Drop in a 1" thick rib eye. If the steaks and the skillet are sized right you can cook two at a time, but adhere to the one inch thickness.
When juices start beading up on the surface of the steak, flip it. Then turn the burner off, and walk away for ten or fifteen minutes (it doesn't hurt to drop a pat of butter on the steak before leaving). Pop a beer, talk to the old lady about how her day went, check your email, whatever. Come back, place the steak on your plate next to your favorite potatoes and veggies, grind a little black pepper on top of it, and enjoy.
Yes, the juices dripping into the salt can smoke up your kitchen. It's a smell I enjoy, but for some reason the wife always hollered at me if I didn't crack a window first...
Try not to let the urgent override the important.