Searing the steak in the Copper Chef pan should take about 3-4 minutes per side for a medium-rare doneness. Use tongs to flip the steak and avoid moving it around too much to ensure a good crust forms.
. High quality cooking creates high quality experiences. By knowing the science behind cooking, and with the proper tools, the Maillard reaction can be used to its full potential. Now you can enjoy a beautifully seared steak à la Lacanche in the comfort of your own home, by bringing your family back to the table.
. Searing is what creates the crust that gives steak its characteristic color and texture. Not only does it change the physical composition of the meat, but the process of searing induces a chemical reaction which releases new aromas and tastes. This flavor enhancement process is called the Maillard reaction and is what makes a well-seared steak much more delicious than a plain one. It occurs when amino acids and sugars naturally found in the meat are heated at a high temperature. While the Maillard reaction occurs naturally during cooking, there are several ways to optimize its effects for searing your meat:
. One of the ways to a great steak is copper. The 11-inch Signature Frying pan from Falk Culinair cooked our Ribeye evenly (no hot spots) on the 11,000 BTU burner. The quality of this copper pan compliments the power of the Lacanche Range. It is a treat to see the range in use. The staff at headquarters regularly gets to enjoy the spoils of cooking videos, and we always learn a lot from the experience.
. “Searing is Scientific!” With any scientific endeavor, the proper tools are essential for success. Welcome to this month’s blog post! Today, we are searing a Ribeye steak and serving it with a side of roasted potatoes and broccolini. We’ll also talk about the Maillard reaction, and how it is responsible for creating the complex flavors, aromas, and textures associated with many cooked foods.
Steak in the Copper Chef XL
FAQ
Should pan be hot before adding steak?
How do you cook a steak in a frying pan?
To begin, pat the steaks dry with paper towels. Season the steaks all over with the salt and pepper. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
How do you cook a steak in a cast iron skillet?
Preheat Oven: Preheat oven to 400°F. Season Steaks: Pat steaks dry on both sides. Then, season generously with steak seasoning on all sides, rubbing it in with your fingers. Preheat Skillet: Place a cast iron skillet* over medium-high heat for just a few minutes. To test if it’s hot enough, sprinkle a little water on it. If it sizzles, it’s ready.
How long do you cook a steak in a pan?
If it’s a tight fit, use two pans or cook the steaks in batches. Thin steaks (anything less than 1 1/2 inches thick) will cook very quickly; cook until meat is deeply browned, about 3 minutes per side for medium-rare.
How do you cook a dry steak in the oven?
So, you’ll preheat the oven to 400°F. A dry steak allows for browning to occur in a hot pan. So, pat it dry with a paper towel and season well with salt and pepper or your favorite steak seasoning. The goal of this step is to create a nice crust on the outside of your steak and seal in the flavor.