The Juiciest Rib-Eye Steak Just Like Cracker Barrel

Hi, maybe you can try this website for checking when steaks are done. New Board. I think this is the most important part of the process.

How to Grill the Perfect Steak Recipe

This is great! Going back to rule 1, the thicker your steak, the more seasoning you need. That said, I hate to think of adding all this butter — but I use a sat-fat-free, trans-fat-free margarine-like product that I think is better than butter, so I will try this method once the weather gets too cold to go outside to grill.

Print Pan Fried Steak Author: USDA Choice is the next best grade of beef. An oil that can withstand very high temperatures without burning is ideal, such as canola or coconut oil.

Vote Up 1 Vote Down.

The Easiest, Juiciest Steak EVER

Thank you thank you thank you!!! Close Share this recipe: Your descriptions add to the intrigue of eating the stuff. Hi Karen! Robyn Stone — May 8, 8: Let the butter melt and use a spoon to constantly scoop that deliciousness up and baste the meat with it for about a minute.

Steakhouse Steak - Cafe Delites

Some chefs oil the steak and add it to a hot dry pan. I can do better: From chewy and tough, to tender and juicy. But not just ANY salt will do! Gives the steak a perfect sear. Share a photo on Instagram and tag me with addapinch and addapinch! I like to add just a dash or two of red wine vinegar to the marinade — I read somewhere that the acidity helps break down the tissues better.

Cook steaks for minutes, without moving them. It is both a strip sirloin with the bone and a tender filet mignon. And they're entertaining.

The heat of the pan paired with the heat of the oven will continue the cooking process. While studies show that marbling does not significantly increase the caloric count of beef, it greatly enhances flavor and tenderness. I set the dry pan in the oven on the top rack and set to high.