Two Easy Secrets for Extra Tender Steak
This blog contains affiliate links to the fantastic cookware I used to create these meals.
The first secret to cooking extra tender steak is a cast iron skillet. Regular pans won't impart that extra crispy sear while retaining moisture deep within the meat. The second secret is a meat mallet (see below.) Don't worry about destroying the appearance of your steak. Your finished product will still look great if you beat the daylights out of it. The meat will expand in the pan as you cook it, and those mallet marks will disappear. Step One: Use your fingers to press your desired seasonings into both sides of your raw steak. Be generous! I use about a teaspoon of seasoning per side because a lot of those flakes will end up dissolving into the oiled pan. I enjoy using Montreal Steak Seasoning, but even a simple mixture of salt and cracked pepper can be perfect. Step Two: Wrap your meat with Saran Wrap to keep the juices from splattering as you flatten it. I aim for about 75 to 100 strikes with the mallet. Your pounded steak should be around half the thickness of the original. Step Three: Add four tablespoons of oil to the pan. Make sure your oil is nice and hot before dropping the meat. If you don't hear a sizzle when the steak hits the pan, pull that baby out and wait for the pan to get hot. Don't flip your steak until it's nice and brown on the first side. You'll mess up the sear and internal temperature. By the time both sides are golden, your meat should be done at a medium level. It won't be bright red, but it'll still be a pink and juicy. I don't recommend cooking steak beyond a medium level, as the meat can become tough and chewy. Even if you overcook the steak, it won't be as tough as it would have been if you hadn't used a mallet. Step Four: Allow your steak to rest for a few minutes as the juices redistribute.
|