Quote (ferf @ Nov 8 2020 10:58pm)
So i've always either undercooked or overcooked mine....
Looking to cook it medium-rare on the stove (the only way i cook it, is using stove)
wondering how long on each side, as well as the stove temperature?
Also should i sear the sides where the fat is?
Any other tips are welcome, as well :) ty guys!
If your doing it on stove.. you want olive oil or such in pain and heated up. When you put that steak down it should SIZZLE. If it doesn't.. the temperature of the pan was too low. Med high is a good place.. (altitude type of stove gas/electric there's too many factors) but when you put that steak down it should be roughly 3 min on one side. 3 min on other side. Do not MOVE or flip it constantly. You want a sort of crust on each side. And this is for a skinnier steak like a sirloin or ribeye maybe 1.5cm-2.5cm. larger steaks need more time and more flips. But always get that crust. Imo season with salt pepper and garlic butter/thyme or whatever in the pan. And let the meat do the flavor
but I like my steaks about medium.
But most important thing pan needs to SIZZLE when you put it in. Like pop popopopopopooopopoopoppp. Not pop....pop.....pop....
BUT the finger test is the way to tell whether your steak is done or not. This only comes with practice but just Google the steak rarity chart and when you poke it you can tell.
Also when it's done. Let it sit untouched for like 3-5 min off the heat but obviously not on a cold plate or something.