Steak Using the Fast-Flip Method
When you are using the fast-flip method of cooking steak, you flip the steak every 30 seconds, which gives great results every time. And the steak cooks 30% faster, to boot!
INGRIDIENT
DIRECTION
Step: 1
Preheat a heavy cast-iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides.
Step: 2
Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak onto the other side and cook for 30 seconds, then flip again. Continue flipping, cooking 30 seconds on each side.
Step: 3
Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center and these numbers as a guideline: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well done.
Step: 4
Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.
NUTRITION FACT
Per Serving: 645 calories; protein 39.3g; fat 53.8g; cholesterol 97.8mg; sodium 236.8mg.
Prepare your meal in advance can be extremely enjoyable when you do it with your likely music in the yard , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step required to create the meal , which may include all of it from your tools and utensils to your processing menu . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.
Having the right cooking tools is just as important as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a likely for any home chef.
