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Steakhouse Steaks at Home
Serves 3 to 4
The real secrets to steakhouse steaks are simple and few—the best meat money can buy, searing heat beyond imagination, and lots and lots of butter. Our secret is the exceptional conductive properties of our skillet—how much money you spend at the butchers’ is up to you.
1 tablespoon vegetable oil
3 boneless strip steaks, each about 1-inch thick
Salt and freshly ground black pepper
Heat the oil in the 11.5" Fry Pan over high heat until it just begins to smoke.
Season the steaks generously on both sides with salt and pepper. Lay them in the pan and cook, without moving, for 4 minutes. Flip the steaks, and cook for 4 minutes.
Transfer to a cutting board and cover loosely with foil. Let the meat rest for 5 minutes.
Serve one steak per person or slice the steaks against the grain and divide among 4 plates. Serve immediately.
360 Cooking Tip
It’s crucial that you resist every inclination to poke, prod, or peak at the steaks as they sear. Once the meat looses contact with the hot pan, you loose that prized (and ultra-tasty) crust that is the hallmark of restaurant steaks. In addition, piercing the flesh, say when flipping them with a fork, forces the juices out and into the pan rendering the steaks tough and dry. We prefer our steaks cooked to a perfectly pink medium. For medium-rare steaks for 7 minutes in total; 9 minutes in total for medium-well; 10 minutes in total for well done.