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I tried this and it worked perfectly. I think the people complaining about this process either didn't have their pan hot enough the first time they added the steak, didn't season the steak and let it get to room temprature first, or had a thin cut of steak? Anyhow, we had 1 inch thick cuts and it worked like a charm.
Nonstick pans are metal with a Teflon coating. So yes, pans are made of metal.Many of the world's best chefs and food labs recommend flipping once per minute (see Nathan Myrhvold's "Modernist Cuisine" etc)I don't think you quite know what you are talking about, to be honest.
How To Pan Fry the Perfect Steak
I feel like putting it in a baggy and beating it with a hammer should be part of this process.
there is so much wrong with this...how can I take it seriously? First, it's pour not poorSecond, no metal in nonstickThird, flipping the steak so often is a big no no. I can't continue reading this.
I agree!!! That was the worst ! I went against my better judgement trying something different.
Did somebody pay these people for their comments? I followed step by step just to try something different. I believe that was the worst pan-fry steak ever and I believe it was because I kept flipping it (against my own judgment) in 1min. intervals... big mistake, I'll never do that again.
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Made an 8 oz Bison steak this way. Best I've ever made and one of the better ones I've ever had.
I'm SUPER EXCITED to do this i just took my steak out and have it warming up on counter!! And honsetly who cares if its seering or searing if you have so little problems in your life to be able to pick out every little thing wrong with someone else it must be nice.
GallyzTobiS16 It may be searing, but, to look ahead to the finished product, it could be " seering "
Tried this at home, with my electric stove, and the result was just fantastic! I had never eaten a better steak in my life. Thank you.
I've made it before and will do it again... tonight!!!!! I knew the basic technique, but this helped me refine the method. Thanks!!!!
The best steak I ever made!
You cannot feel for doneness with tongs.
That is a good way to cook a steak. The description was certainly a bit on the dramatic side. Oh, and it is "searing" not "seering."
Made your steak, but look at the poop it made me take the next day!!!
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I made one yesterday that was definitely better than all of yours....
Denise I ate a large portion too, but mine followed up with a massive steamy dump after! It ended up looking quite like a pot roast!
Followed your instructions, even drank the beer, and I am afraid they will be cooked like this from now on! I am not a meat eater. A good salad is desert to me. Buuuuuuutttttt......the steak was so tasty that I ate a large portion!
Used your method exactly and had a perfect steak. Thanks
I followed your instructions. To die for! Thank you very much!
I guess you can say we ARE all in trouble because he is damn confused.In this video he tells you to turn the steak every 1 min to get a it cooked evenly...
this is a good recipe. One thing I always try to inform people of though no matter what is to always remember to lay the steak away from you to best avoid getting burnt
Vegetarian in a family of carnivores, here. Steaks are not my thing, but tried your recipe for the family. They are singing your praises ...yours and @Strumbot. Eight minutes was perfect for medium-rare ribeye in an enameled cast iron skillet. Sea Salt for tenderizing, flavor. Turned on edge to brown perfectly, Garlic added during last minute. It's enough to make a vegan go to the dark side.
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