This is actually cow steak, not pork like the other times. I haven't made an attempt since last time, this time I tried aiming for medium but don't think I did it. I seasoned with cayenne, peprika, salt, and BP, put it in the oven at 300° F for 18 minutes (my oven doesn't go any lower), and pan seared at high (butter was boiling and foaming [the foaming part has never happened before]) for a minute on 1 side and 30 seconds on all other sides.
In conclusion, it's was a bit too spicy, but I enjoyed it nonetheless.
Also, no worms yet 🙂
by Hmmmly
4 Comments
Butter is for basting at the end, not searing. Use a high smoke point oil like avocado oil. Ghee is OK – clarified butter – but not regular butter. I tend to prefer safflower myself. All in all though, looks good. What cut is it? Is this a Denver?
Definitely past medium. Get a high heat neutral oil, coat both sides of your steak in it, and get your oven preheated to 450. While it’s doing that, get your pan ripping hot on the stove, put your steak down on one half of it, let it sear for three or four minutes, then flip it over onto the other (unused) half of the skillet, and slide the whole thing into the oven for seven or eight minutes. You can butter baste to finish, but you should have enough heat in the pan to do that without needing any more fire on the stove top.
Finally a man that cooks his food.
Looks tasty even though it’s way overdone for my taste.