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window.ATGalleries[53384] = {“id”:53384,”type”:”Cooking Lesson”,”images”:[{“image_id”:”d26f743a04f198f8c157cee879d34c61c279600e”,”caption”:”\u003cb\u003ePrep the steaks\u003c/b\u003e: Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.”,”image”:{“id”:”d26f743a04f198f8c157cee879d34c61c279600e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:58:47.412-05:00″,”updated_at”:”2017-01-24T18:58:47.412-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34108.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1aab6110d40094cbe2259b0bb2e29da7a130b498″,”caption”:”\u003cb\u003eSeason the steaks\u003c/b\u003e: Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well. “,”image”:{“id”:”1aab6110d40094cbe2259b0bb2e29da7a130b498″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:58:47.519-05:00″,”updated_at”:”2017-01-24T18:58:47.519-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34120.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”fff3695d35da04cb77a163939e51b84226e05787″,”caption”:”\u003cb\u003eCook the steaks\u003c/b\u003e: Carefully place the steaks in the hot pan and cook on the first side until the enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes. “,”image”:{“id”:”fff3695d35da04cb77a163939e51b84226e05787″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:58:51.193-05:00″,”updated_at”:”2017-01-24T18:58:51.193-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34132.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2816f86937ebc7019a513d858cec8e0c55d38890″,”caption”:”\u003cb\u003eFlavor and baste the steaks\u003c/b\u003e: Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125 and 130°F.”,”image”:{“id”:”2816f86937ebc7019a513d858cec8e0c55d38890″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:58:57.913-05:00″,”updated_at”:”2017-01-24T18:58:57.913-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34137.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4cc4dbb54f0d122d23d07a5570cdb20ec631b7aa”,”caption”:”\u003cb\u003eRest the steaks\u003c/b\u003e: Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired. “,”image”:{“id”:”4cc4dbb54f0d122d23d07a5570cdb20ec631b7aa”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:59:04.087-05:00″,”updated_at”:”2017-01-24T18:59:04.087-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34145.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5cdc344761c20615ed0543f9615fdda8f169cae3″,”caption”:”\u003cb\u003eCarve the steaks\u003c/b\u003e: Transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately with the pan juices or pan sauce. “,”image”:{“id”:”5cdc344761c20615ed0543f9615fdda8f169cae3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T18:59:07.353-05:00″,”updated_at”:”2017-01-24T18:59:07.353-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34146.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ef4a55e549a0b323cc4ed112edd68df6f10384a1″,”caption”:””,”image”:{“id”:”ef4a55e549a0b323cc4ed112edd68df6f10384a1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T19:08:43.108-05:00″,”updated_at”:”2017-01-24T19:08:43.108-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Steaks_34209.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
What if I told you the very best stovetop steak of your life can be enjoyed in as little as 45 minutes, with only four extra ingredients and 15 minutes of hands-on cooking? It’s true! Busting conventional steak-cooking wisdom makes for better steak.
When you really want a straight-forward, no-fuss steak with a crisp crust and juicy center, I can say without question that the most fail-proof way to cook it on the stovetop only requires three steps. Partnered with a few essential tips, this simple three-step method will give you a perfectly cooked stovetop steak with a tender buttery flavor, cooked just the way you like it, every time.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/06/how-to-cook-perfect-steak-on-the-stovetop-in-3-steps-cooking-lessons-from-the-kitchn/
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