Seared Steak

Seared Steak

lamb-chops

The quickest easiest steaks to prepare are skirt and flank steaks. Both come from the cow belly, are relatively inexpensive and can be cooked quickly on a stovetop. This recipe calls for a rub of salt and pepper, but they are also delicious marinaded if you have the time. Unfortunately marinating doesn’t tenderize meat, but it does make it extra delicious.
Both flank and skirt have a strong directional grain, which can be tough if cooked too long or sliced with the grain. These cuts should be enjoyed medium rare and cut across (or perpendicular) to the grain. While cooking directions for both cuts are the same, skirt steak should be cooked a minute less on each side since it is thinner and cooks more quickly.
To ensure your steak is perfectly cooked, I recommend using a meat thermometer.
Ingredients
2 lbs. flank or skirt steak
Salt
Pepper
Optional: Crushed garlic or spice mix of your choice (Penzy’s makes some excellent blends)
Grape seed oil
Tools
A large heavy pan
Metal Spatula
Plate
Measuring spoons
Directions

  1. Rub salt and pepper or seasonings of your choice on both sides of the meat. While the steak will taste good with just salt and pepper, there are lots of delicious spice blends for beef on the market or make your own by mixing equal parts of garlic flakes, cumin and paprika. Really rub the seasonings into the meat to ensure they are embedded. You can also score the meat with a fork to help this process.
  2. Allow meat to sit at room temperature for at least 15-20 minutes or until close to room temperature.
  3. Drizzle a thin coating of grape seed oil on the pan and set it on on medium heat for a few minutes.  Put a drop of water on the pan and see if it sizzles to determine if it’s hot enough to sear the meat.
  4. Carefully place the steak in the pan, avoiding the need to move it until it is done.
  5. Let skirt steak cook for 3 minutes on the first side, flank should cook for 4 minutes. You can add a little additional seasoning to the top as you wait for the bottom to finish cooking.
  6. Flip the meat over and cook for another 3-4 minutes. Insert your electric meat thermometer in the thickest portion of the meat at a 45 degree angle, taking care not to go deeper than half way. The meat is medium-rare and ready when it reaches between 130-140 degrees.
  7. Quickly remove the meat from the pan and onto a plate to stop the cooking process. Cover the plate loosely with aluminum foil or a lid to retain heat.
  8. Allow meat to sit, covered for 5-10 minutes. This allows the juices in the meat to redistribute so they stay in the food. Skipping this step will cause the juice to run on the plate, and a less juicy steak.
  9. Thin cuts of meat like skirt steak will cook completely on the stove, but larger cuts that are more than 1” thick may need to go into a 350 oven for 5 minutes. The meat is ready when the meat thermometer reads 140 F when inserted.
This entry was posted in Illustrated Recipes. Bookmark the permalink.