1. Pat dry steak, salt and pepper both sides 2. Heat pan until Leidenfrost Effect 3. Add avacado oil – wait another minute 4. Cooked on high for 2 minutes a side 5. Oven at 300 for 5 minutes 6. Let rest for 5 minutes (Should have waited more)
Looking advice on using a stainless steel pan, my preference is a medium done steak, coming from non stick this was the best crust I’ve made so far
LegsLovingly
awesome stainless steel pans are perfect for searing. Just preheat it and use some oil to avoid sticking enjoy ur steak:)
m0nk3yss
Looks great!
GettingTherapy
With a ribeye I’ve found oil isn’t needed. There’s enough fat in the meat it’ll release from the pan when it’s ready.
I think the doneness is spot on and I’m not big on resting since I like my meat hot.
4 Comments
1. Pat dry steak, salt and pepper both sides
2. Heat pan until Leidenfrost Effect
3. Add avacado oil – wait another minute
4. Cooked on high for 2 minutes a side
5. Oven at 300 for 5 minutes
6. Let rest for 5 minutes (Should have waited more)
Looking advice on using a stainless steel pan, my preference is a medium done steak, coming from non stick this was the best crust I’ve made so far
awesome stainless steel pans are perfect for searing. Just preheat it and use some oil to avoid sticking enjoy ur steak:)
Looks great!
With a ribeye I’ve found oil isn’t needed. There’s enough fat in the meat it’ll release from the pan when it’s ready.
I think the doneness is spot on and I’m not big on resting since I like my meat hot.
Next step – reverse sear.