Cooking Pointers
Important Points (Cooking): Be sure to take all steaks out of the refrigerator at least 30 minutes before cooking. Cooking times are predicated on starting with meat that's not super cold.
The Pan: The most practical pans are 10.25 and 12 inches, with a 2 inch depth. Any pans larger and the oil could run off the steaks and burn. The pan needs to be hot enough to sear meat on contact, to prevent surface moisture from creating steam, which can prevent browning. While some chefs say the pan should be "smoking" before adding oil, most call for the intuitive "hot but not smoking."
A Note on Salt: When salting meat before cooking, you need to add a lot, because a good portion of it falls off. Standard coarse salt will work fine. After cooking is a good time to use fine sea salt. You don't need too much because the flakes are large and intense.
How to Use Oil: Be sure to put a good layer of oil onto your skillet before the meat goes in. Try to coat the surface without having the oil pool. When you heat the pan up, the oil will shimmer and ripple, it should not spatter or smoke. If it does happen to spatter or smoke turn the heat down because it is too high.
The Finish: Remove your steaks from the heat when the meat thermometer reads 115 to 125 degrees. After meat is done cooking, the temperature keeps rising. It will rise to the medium rare range of 120-130 degrees. Be sure you have a good thermometer when you start. Be sure to always start with a recipes "minimum cooking" time, because remember, you can't cook a steak less.
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