Monday, March 9, 2009

71. Pan Seared Strip Steaks

Date Cooked: February 14, 2009
Page: 388
Rating: A

Time absolutely flies by. I have been busy at work trying to accomplish everything that is required before my vacation and normally I would write up these posts during my lunch but that time has been sorely missed. Anyway I figure I should at least follow up that last post with it’s rather horrendous picture with something a little better.

Now a write up for pan-seared steaks is not really that exciting. I mean the process for cooking a steak is simple. But for all its simplicity it can lead to disastrous results. I patted the steaks dry and then seasoned them with salt and pepper. Once the pan was very hot the steak were added and allowed to cook undisturbed for a few minutes each side. Throughout the entire process though I was constantly being asked if I was over cooking them.

The steaks were set aside to rest while the pan sauce was subsequently burned and then re-done. Once the pan sauce was complete the steaks were dressed and served.

Rating: A. For some reason in my mind the only way to cook a steak was on the grill. This absolutely changed my opinion. It also made me realize that the cut of steak matters a lot towards its flavor and eating enjoyment. I will confidently prepare steaks in this manner again.

1 comment:

  1. I don't see why you call yourself "a pretty bad cook"--this and several of the other posts I just read here seem to prove otherwise!

    Found you for the first time today and it's been a pleasure reading your recipes.

    Casual Kitchen


LinkWithin Related Stories Widget for Blogs