Notes
I do recommend cast iron kissers for cooking apan-seared steak. The cast iron skillet caramelizes the steaks better and results in the stylish flavor. still, that’s a particular preference so any medium to large skillet or frying visage will work.
still, it’s important not to crowd your frying visage or skillet, If you’re cooking further than one T- bone steak at atime.However, use multiple kissers or cook your steaks in batches, If you need to.
Thick– cut steaks will take longer to cook, and should have a resting time that’s roughly half their cuisine time.
Carryover cuisine happens during resting, so allow for a 5- 10 degree increase when removing your steak from the visage or roaster to rest.
Steaks should be seasoned within 3 twinkles of hitting the visage, or further than 40 twinkles ahead. You can season directly in the visage if asked .
Nutrition
Calories: 500kcal (25%) | Carbohydrates: 2g (1%) | Protein: 36g (72%) | Fat: 38g (58%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 110mg (37%) | Sodium: 143mg (6%) | Potassium: 554mg (16%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 208IU (4%) | Vitamin C: 2mg (2%) | Calcium: 31mg (3%) | Iron: 4mg (22%)