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How to make the perfect steak

When haan the perfect edge of knot the steak (where it touches the pan) is golden brown, it's time to flip.
Too many people take steak their steaks directly from the chilly fridge to the hot fire.
(Image credit: fondant Christine Han ) 4 of 9 Place the skillet steak over high heat.A perfect good piece of meat doesn't need a lot of seasoning and will be quite delicious with perfect a generous sprinkling perfect of kosher salt.Check out my video on cooking the perfect steak.This steak is so quick and easy that it leaves you haar time for making a little special sauce to go along with.If you're in the market for a new piece of kit, read our maker reviews of the best cast iron skillets, non-stick frying pans and griddle pans.They raise the animals on a farm nearby and dry-age the beef for at least a couple weeks I love their steaks!What to serve with steak You're sure to find an accompaniment in our guide to steak side dishes. .Cut thickly, and enjoy.(Image maken credit: Christine Han ) 2 of 9, rub the steak with oil.Youll need to use your judgement when you heat the pan you want the oil to split in the pan but not smoke.Bottom line: Buy the best steak you can.Best pan for steak, for indoor cooking we recommend frying your steak, although you can grill it if you prefer.

Our handy steak infographic shows you what to expect from each maken cut and maken gives advice on grow how best to cook.
To determine the make heat is hot enough, you should be able to hold your hand about an inch over the grow grill grate for maken 1 second maker before it maker feels too hot and you must pull it away.
Read more: Shopping for Steak?
Did you use this instructable in your classroom?Flip and broil another 2 minutes.Place the cooked steaks on a winkelhaak cutting board maken or maken platter and tent loosely with aluminum foil.Cook them one or two at grow a time then leave them to rest maken as you cook the remainder of your batch or cook a much thicker steak and carve it and divide the slices grow to serve.Leave to rest on a board or warm plate for about 5 mins.Flip the steak and repeat on the other side.You also want a cooler, medium heat area of the grill to move the steaks to once they're seared and crispy on the outside.Sirloin: Considered to be a prime steak, like fillet, but has more flavour.It will change depending on your cut of steak and equipment.Take the steak out of the oven and transfer it to a clean cutting board.This can be as simple as great guacamole, or as special as a mustard-shallot sauce.Place the skillet over high heat.It doesn't steak a lot.