![]() ![]() Suggested total cooking times are estimated below for a preheated oven broiler.After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below.Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters.Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below.Your vent or fan should be set on high because this method creates a fair amount of smoke as the steaks is seared. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. CAUTION: Pan handle will be extremely hot.Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper. ![]()
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