A quick way to cook steak – resulting in extremely tender meat!
I have to be honest, when I first read about this method, I was a little dubious. Particularly when I looked at the recommended heats. I was concerned with both not cooking the meat and causing the Cast Iron pan to get so hot the seasoning started to burn on it.
So – a couple of pointers –
- It must be cast iron. The pan.
- Preseason your meat – that means, oil, salt
- A tea-towel isn’t enough to protect you from how hot the pan is going to get
Big one – dry your meat – paper towels are fine – I personally; dry, salt, leave, then dab the moisture salting it beings out.
The method is simple enough.
- Pop the pan into the oven
- Turn the oven up to 250 C.
- Wait for the oven to come up to temperature
- As it does, turn on the element up to high
- Transfer the pan from oven to element
- 30 seconds each side
- Transfer back to oven (still on)
- 2 minutes each side
- Take out, wrap in foil, let sit for 2 minutes
This, with an ‘average’ eye fillet, results in a juicy, rare steak.
Just leave the steak in the oven for a little bit longer if you like it cooked more, or shorten time if the steak is thin. You are going to have to have a bit of a play (eat more meat) – until you get to know exactly how your pan is going to cook.
Enjoy! This method has always resulted in great, tender meat. I think the short cook time means you can get away with a short rest time.