Hi everyone,
I’ve noticed that whenever I pan sear a ribeye, the cap and the eye cook at very different rates (eye cooks faster), and I have trouble getting the cook consistent between the two parts. Also, for some reason the cap always crusts nicely, but the eye never does. I don’t have either problem with other cuts, including strip, tenderloin, hanger and skirt. Any thoughts on what is going wrong?
For reference, I cook in a heavy carbon steel pan, wait until the pan is smoking heavily before putting the steak in, and ensure that my steak has good contact with the pan. I also dry my steak before cooking, and let it rest afterwards.
[link] [comments]
from AskCulinary https://ift.tt/ZrBA7xX
Comments
Post a Comment