Rachael Rays Rib Eye Steaks With Gorgonzola Sauce Kale Walnut Vermicelli Rice Recipes
COOKING A STEAK
Steps:
- Remove meat from refrigeration 20 to 30 minutes before cooking, if possible. The larger the piece of meat, the more time it will need to rest at room temp.
- Preheat your pan or cooking surface over high heat. For steaks over 1 inch thick or on the bone, preheat oven with rack at center to 375 degrees F.
- Oil the meat, not the pan. Use olive oil (not EVOO) or neutral oil (light in color and flavor and suitable for cooking at a high-temp) and oil the meat, then season and place on hot cooking surface. Do not move for 2 to 3 minutes to develop the sugars, color, crust and flavor.
- Brown the steaks about 3 minutes per side to develop crust and color before transferring them to the oven (if using). Brown the fat of any steak as well before transferring. Steaks 1 inch thick or quick-cooking steaks, such as any "flat steaks," cook in about 8 minutes, turning occasionally for medium-rare to medium doneness (see Cook's Note). Skirt steaks will cook in just 6 to 7 minutes.
- When the steaks are just about to temperature, add butter, garlic and herbs to pan and spoon over steak to baste. Remove meat from the pan or grill 5 degrees before the desired temperature of the steak, as it will continue to cook as it rests due to carry-over cooking. Let the meat rest for 5 to 10 minutes to allow the juices to settle back into the meat before slicing.
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