A few things I've never tried or at least have done differently: The steak was so stiff from solidified fat that it planked in my hand, refusing to go floppy like the average steak does. Our favorites include just about any steak, pork chops, and skin-on, bone-in chicken thighs, but most quick-cooking meats will work.Heat 1–2 Tbsp. Cook to desired degree of doneness, 2 minutes to 2 minutes and 30 seconds per side for medium-rare. This ultra-tender steak melts in your mouth (especially when you use the nine steps/tricks below), is moderately priced, takes an easy 10 hands-on minutes to make, and the best part: is sliced and drizzled with a thick, ultra-savory (yet simple) browned butter pan sauce. If I grill steak and can't do a pan sauce, tarragon peas are a good accompaniment. Think cooking an awesome steak at home is too difficult or too expensive? 3 years ago. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. Tarragon is a great bright flavor to offset the heaviness of the steak. https://www.thespruceeats.com/bordelaise-sauce-recipe-1375258 https://www.bonappetit.com/recipe/skirt-steak-with-shallot-pan-sauce https://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe Last night I made the best cooked and most delicious steak I've ever cooked. Transfer steak to a cutting board. I love pan seared steaks and have been making them for years. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Think again. Place steak flat in pan, and reduce heat to medium. Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. Step 1: Sear the Meat. However, I recently stumbled upon this Serious Eats Food Lab: Pan Seared Steak Guide and decided to follow it. 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