This method is not dissimilar to how I normally cook a steak but I never use aromatics and decided to use this opportunity to try something I'm usually too lazy to do.
I had picked up a steak because I had a coupon. I already had the thyme. I picked up a bunch of shallots to stick in the fridge since so many of Kenji's recipes use them.
So, salt at least 45 minutes prior to cooking. I usually do this.
My family's preferred steak is boneless ribeye as you can see here.
During this time I was preparing and roasting mushrooms.
Heat some oil in a pan and once it's hot drop the steak in.
Kenji says you can flip as much as you want. That just sounds like more work so I just did 6 minutes on the first side then flipped.
Pretty good crust. I prefer steak on the rarer side of medium (is that a thing? lol) but will eat anything from medium rare to medium well pretty happily.
I apparently did not take any pictures but imagine throwing in some butter, a thinly sliced shallot, and thyme. I basted a little as I waited for the other side to form a crust.
I think I did 5 minutes on this side. I should have probably cut 2 minutes off of the total cooking time because it was definitely medium well.
But like I said I will eat that happily. I let it sit for 5-10 minutes as I finished everything else up. I don't have a picture of the inside.
I actually didn't love the thyme and shallot flavor. I probably wouldn't do it again.
Now I have to figure out the best way to reheat steak because this thing was massive.
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