/ck/ - Food & Cooking

>>13947927
You want as much contact with the pan as possible. This is accomplished by making sure there isn't a lot of moisture creating steam and pushing it away from the pan. Dry brine your steaks overnight with coarse salt (table, sea or kosher is ok) and wrap in paper towels. Remove from fridge 1-2 hours before cook time and ditch the paper towels. Right before you put in the pan pat them dry some more. High heat for 60-90 seconds a side should get you the sear you want. Finish in oven to desired doneness. Rest for at least 5 minutes with a few pats of butter or olive oil drizzle on top and coarse black pepper. The reverse searers and sous viders will disagree, but to them I say, "Yeah , me and Gordon Ramsey are idiots."

Been eating lots of steak since I'm at the grocery store five times a week anyways.