Quote:
Originally Posted by scotchnrocks
6 oz usda choice or sometimes prime filets
ok well obv. season the meat and coat with oil, or put a thin layer of oil in a pan (you can preheat with or without the oil, doesnt really matter). My preference is canola oil. Make sure the oil is thin and volatile but not burning. If you can't tell perfect searing oil then you can try take a tiny pinch of flour and drop it in the oil. If it doesnt dissolve then oil is too cold. If it starts burning, the oil is too hot. If it dissolves fully without burning, the oil is probably right.
Drop your steak in and tilt the pan to make sure the oil is working under the meat. If you are on a gas stove you probably need to maintain a mid-low to mid temperature. If you are using an electric you probably need to maintain just a touch above medium. Let it sear until you start to see the meat cook up a little and the crust start develop around the edges. Could be anywhere from just under a minute to three minutes depending on specifics everyone needs to learn to look for. Flip the steak. Do the same on the other side, though it will probably take a little less time to sear than the first side. Then with tongs lift the steak and sear all its sides for about 30-40 seconds each. Your steak is probably done to rare now after a little rest so it can be taken off and preferably put on something like a rack without much spacing. Feel the steak though. It should have little resistance. A good test for steak when you dont have a thermometer and dont trust the feel is to take a meat fork or some metal piece that is thin and sharp. Then pierce the meat with it while trying to get the end in the middle of the meat and hold it for 10 seconds. Take it out and touch it to the underside of your wrist. If it is totally cold, the meat is still raw. If it is luke warm, you're good to go. If it is pipping hot, your steak is charred through.
Anyways, if you still sense it is too raw then give it no more than one to three minutes back in the pan at a lower temperature while giving each side another 15-25 seconds or so. You can also throw it in a 375 degree oven for one to three minutes.