1 Remove the steak from the fridge a half hour before cooking. Cut away any tough connective tissue on the surface of the steak. Using the tip of the sharp knife, poke little cuts to the meat, virtually all through. Turn the steak over and duplicate the cuts on the other side. Make sure that the cuts you’re making on this sides are parallel with the cuts you made on the opposite side, normally you might cut across a current cut, and find yourself poking a hole throughout the meat. Rub a tablespoon of butter around the side of the steak.
Turn the steak over and duplicate with the dry mustard, pepper, and butter. Scatter both side of the steak with salt Place steak in hot pan. Flip to the other side and allow sear for 2 to 3 minutes. Take away the pan from the heat and allow the steak continues to cook for five to ten minutes in the remaining heat of the pan. 4 Use your finger to check for doneness or add a meat thermometer in the thickest part of the steak – 120F to get quite rare, 125F to get rare, or 130F to get medium rare.
Flank steak must be served rare or medium rare, otherwise it might be overly dry. Take away the steak from the pan to a cutting table and let rest for ten minutes, covered with aluminium foil. 5 Cut the meat in quite thin slices, at an angle, against the grain of the meat. Any juices which come out from the flesh during cutting or resting, return to the pan. Return the pan to a burner on high temperature and deglaze the pan with a bit water, scraping up aSteak Cooking Tipsny browned bits. After the water is largely boiled down, add a small butter to the pan for a good sauce. Arrange the cut meat on a helping plate and pour the deglazed pan sauce on the meat. Hello. All pictures and content are copyright protected.
Related Post: WALLEYE FISHING TECHNIQUE THAT YOU NEED TO KNOW