I have been looking for the perfect method for a long time to conjure up a nice crispy crust with lots of toasted aromas on my steak in a pan.
First of all, the trick is simply to keep turning.
Preparation:
Take steaks from the refrigerator early and rub lightly with oil. So 2 - 2.5 hours before preparation at room temperature. When they are cold in the fridge, they are frightened in the hot pan, contract and squeeze out meat juice. The meat floats on it and is cooked rather than fried.
Preparation:
Heat a dash of oil in the pan. Do not pepper steaks, they will burn at high temperatures. Place the steaks in the hot oil with reversible tweezers. Wait 5 seconds and then turn them. Let sit again for a moment and turn again. So it goes on. Turn it every few seconds until a nice crispy crust forms. You can see the crust after the 3rd or 4th turn. It becomes crisp and darker every time you turn it. You notice how the flesh is also getting firmer. Now you have to decide when to finish or when your perfect cooking point has been reached. For me, this is when the crust changes from light brown to dark brown. Then I switch off the pan, put a little butter in the pan, season the meat with pepper and salt, toss it through the butter for a moment and put it aside for 2 - 4 minutes, wrapped in aluminum foil.
A little sauce:
Now I turn the pan back to medium temperature, add the sliced onions, garlic and sprig of rosemary. I leave this in the pan until I serve the steaks. When serving, I pour a tablespoon of this sauce over the meat. I like it so puristic best.
Allegedly, the meat should not cool down so much by constantly turning it on the top. As a result, this side does not cool the pan down as much when it touches the pan bottom again. Therefore a nice crust with wonderful roasted aromas can form. At first I didn`t believe it, then I tried and it worked perfectly. The steaks get better or at least as good as on the grill and almost as good as in the beefer.
Ingredients
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