A classic method for achieving a beautifully browned and flavorful steak, showcasing the Maillard reaction with the help of a hot cast iron pan.
Maillard Reaction: Unlock Rich Flavor
A classic method for achieving a beautifully browned and flavorful steak, showcasing the Maillard reaction with the help of a hot cast iron pan.
Ingredients
- 1 pound boneless steak (ribeye New York strip
- 1 tablespoon high smoke point oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Instructions
- Pat the steak thoroughly dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat a cast iron or carbon steel pan over high heat until very hot, just before smoking. Add the oil and swirl to coat the pan.
- Carefully place the steak in the hot pan. Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms. Use tongs to sear the edges for about 30 seconds each.
- Remove steak from pan and place on a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing and serving.
Notes
Use a high smoke point oil like grapeseed or avocado oil. Ensure steak is at room temperature before searing for more even cooking. Allow steak to rest for 5-10 minutes after cooking to redistribute juices.
