Quote:
Originally Posted by WeirdFishes
Here is my question though, I told the butcher to cut my peices into an inch each, and i'm not sure if this is the best ideal width for the pan, i'm thinking 3/4 inch might be better. I like my steak around medium, i like pink but when the meat is dar red inside i can't do that, and i feel like i cooked the outside a bit too much getting that inside done.
Several years ago Cook's Illustrated did an article about the best way to pan broil a steak. Their conclusion was to
START the steak in the oven and
FINISH the steak in the pan.
Their method called for putting the steak(s) in a 275F degree oven on a wire rack for 20 minutes (for medium rare). There's about a two minute pip on either side for rare or medium, although the thickness of the steak matters as well.
Once the steak finishes this process, pan broil it as you would, although each side will likely take anywhere from 3 min. to 90 seconds.
The article explained the chemistry behind the process, most of which is lost to me, the Cliffs Notes being that the process mimics an aged steak. When it comes out of the oven it will look dry aged. Secondarily, the internal temperature of the steak is uniform with the outside, so during the pan broiling process you're just putting the sear on the outside. The majority of the cooking has been done internally.
I especially like this for rib eyes, but it works for an array of steaks, even big cuts. I use this process before grilling as well and the results are equally good.
The Cook's Illustrated site was slow, but this explains it well (including the science):
http://www.tinyurbankitchen.com/2009...ye-steaks.html