Steak
- Flank, skirt, or flatiron steak227 g1/2 lb
- Salt3 g1%
- Cooking oil
Step 1: Sear the steak
Salt the steak all over and let it rest while you preheat a sauté pan over medium high heat.
Once the pan is hot, add a drizzle of oil to coat the cooking surface.
Add the steak to the pan and let it for several minutes, allowing a nice brown crust to develop. Then flip the steak over and let it sear on the other side.
Remove when cooked to your desired temperature. For medium well, pull the steak when the middle reaches 135°F/57°C
Step 1: Sear the steak
Steak
- Flank, skirt, or flatiron steak227 g1/2 lb
- Salt3 g1%
- Cooking oil
Salt the steak all over and let it rest while you preheat a sauté pan over medium high heat.
Once the pan is hot, add a drizzle of oil to coat the cooking surface.
Add the steak to the pan and let it for several minutes, allowing a nice brown crust to develop. Then flip the steak over and let it sear on the other side.
Remove when cooked to your desired temperature. For medium well, pull the steak when the middle reaches 135°F/57°C