![]() Cover with aluminum foil and let it rest for 10 minutes.Ĭontinue to cook the other piece of steak. Remove from pan and place the steak on a plate. Let the steak cook for another 2 minutes, while basting the melted butter onto the steak. Turn the steak over and add in butter and garlic. Add 2 tbsp olive oil and reduce heat to medium high once the oil is slightly smoking.Ĭarefully add in the steak, one piece at a time and allow it to sear in the pan for about 2 minutes. This will help to seal in the seasoning and prevent moisture from being drawn out of the meat. Carefully add the butter, garlic, rosemary, & thyme to the skillet. ![]() Rub a tablespoon of olive oil all over the steak. Baste: After the last flip, reduce the heat to low. Season the steak generously with salt, black pepper, a few dashes of garlic powder and paprika. Take out the steak from the fridge and bring to room temperature, around 30 mins. I got all my ingredients for this recipe at FairPrice Finest, and you can do the same at any of their outlets too.Ĥ0g unsalted butter (divide into 2 portions)Ĩ cloves garlic – smashed lightly (divide into 2 portions) Most of time, I like to pair it with some of my favorite side dishes like creamy spinach gratin, garlic butter roasted mushroom, crispy duck fat potatoes, etc. I don’t really serve my steak with any sauce, as it already tastes marvelous on its own. ![]() When choosing a piece of steak, do look for one that has even marbling (fat) and at least 1-inch thickness. My default cut has always been ribeye, as it has just the right amount of marbling which keeps the steak tender and flavorful. Now that we have the right pan for the job, it is time to choose your steak. BBQ always has a unique flavor regardless of the food cooked so give this method a try.I also avoid using pans with grill grates as only certain part of the steak get direct contact with the pan, while the rest does not. How else does the Traeger come into play? A Traeger, is basically a wood fired oven and with all wood fired ovens, you get natural heat, a hint of smoke, and the open flame does add a unique flavor beyond an electric or gas oven. The butter / shallot / parsley / chive / garlic mix is optional but very good and you should try.At this point, you can close the lid as needed to finish. When you’re ready to cook your steak, move a rack to the middle of the oven, and preheat your oven to 275° F. Set the pan off the direct heat and let cook to bring up to done temperature of your liking. Take your steaks temperature with a quick read thermometer.Flip steaks every 2 minutes - 4 times (twice per side) use timer as needed.Your pan will take about 15 minutes to stabilize. Get your pan hot - use maximum heat on the Traeger knob and place the cast iron cookware directly over the flame.Pat dry and season the steaks with salt / pepper.Hint: Watch the video for a great explanation of prepping and finishing the steaks. I don't claim to have my own secret recipe but I can follow directions pretty well and the directions I have adopted is from America's Test Kitchen and it turns out great on a Traeger and cast iron! Ok, everyone appears to be a cooking expert and has their own method. Use a thick cut of meat Pat dry and season the steaks with salt / pepper Get your pan hot - use maximum heat on the Traeger knob and place the cast iron.
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