Cooking Steaks Part 2
Appearantly the method of “The cooking method will be a frying pan -> oven @ 450.” does not work for ribeyes. That method is mainly for pot roast, london broils or tri tips in the ovens. This method, if used on ribeye steaks, will make it overcooked and dry.
The second attempt for making the Ribeye was to just use a frying pan. Make sure the steak is 1.5 inch thick.
Methodology used:
Heat the frying pan until it is hot and dry
Drop the steak in and sear it on one side for 3-4 minutes.
Flip the steak over and sear for another 3-4 minutes.
At this point, the steak should be pretty rare.
Cook each side for another minute to make it medium rare.
Set the steak aside for 3 minutes to cool down before serving.
After cooking my steak this way, the steak turned out nice and brown with most of the juice still in the middle of the steak while the outsides are tender.
What did you do with the messed up steaks?
after i seared it, i put it in the oven for 5 minutes and that made all the juice flow out of the steak.. = well done