Ingredients needed to get started:
1. Beef steaks, defrosted
2. Moroccan seasoning (feel free to use your own preferred seasoning or marinade)
3. Garlic salt
4. Regular salt
5. Pepper
6. Butter
Step 1: Cook the meat
Heat up a frying pan on the highest heat. Once smoking, add a knob of butter for flavour and a little olive oil to prevent sticking. The idea of cooking on a high heat is to seal the meat. Sealing the meat simply means that the moment the meat hits the pan, all the juices are sealed within flesh by the hot surface, and do not evaporate or escape. Doing this will provide a tastier final result.
Drop in a steak and enjoy the sizzling sound. Don't get too distracted though! Quickly season the top side with a little Moroccan seasoning, salt, pepper and garlic salt.
Cover the pan with a lid and allow it to cook for a few minutes. Don't lose track of time and overcook it.
Watch the clock carefully. Check the video link posted in the beginning for information on the different timings for stages of cooking meat. In my case, I was going for a medium-rare steak, so I needed to keep the meat under the lid for a maximum of about 2 minutes a side. When the time is right, take the lid off and flip the steak. Don't forget to repeat the seasoning for the other side, then cover quickly.
Oh yeah, feast your eyes on that.
What you're after is good caramelisation on the meat, created by using a high heat. Once the steak is cooked, take it off the heat immediately and allow it to rest for at least 5 minutes. Giving the meat time to rest allows all the juices, which were driven to the centre of the steak (by heat), to be reabsorbed and redistribute throughout the meat. This provides you with a juicier and tender steak, which we all know equals yumminess!
The final product. Not much needs to be said from here on. I'll let you have this private moment, just you and your steak. Enjoy!
- WeCannotCook
1. Beef steaks, defrosted
2. Moroccan seasoning (feel free to use your own preferred seasoning or marinade)
3. Garlic salt
4. Regular salt
5. Pepper
6. Butter
Step 1: Cook the meat
Heat up a frying pan on the highest heat. Once smoking, add a knob of butter for flavour and a little olive oil to prevent sticking. The idea of cooking on a high heat is to seal the meat. Sealing the meat simply means that the moment the meat hits the pan, all the juices are sealed within flesh by the hot surface, and do not evaporate or escape. Doing this will provide a tastier final result.
Drop in a steak and enjoy the sizzling sound. Don't get too distracted though! Quickly season the top side with a little Moroccan seasoning, salt, pepper and garlic salt.
Cover the pan with a lid and allow it to cook for a few minutes. Don't lose track of time and overcook it.
Watch the clock carefully. Check the video link posted in the beginning for information on the different timings for stages of cooking meat. In my case, I was going for a medium-rare steak, so I needed to keep the meat under the lid for a maximum of about 2 minutes a side. When the time is right, take the lid off and flip the steak. Don't forget to repeat the seasoning for the other side, then cover quickly.
Oh yeah, feast your eyes on that.
What you're after is good caramelisation on the meat, created by using a high heat. Once the steak is cooked, take it off the heat immediately and allow it to rest for at least 5 minutes. Giving the meat time to rest allows all the juices, which were driven to the centre of the steak (by heat), to be reabsorbed and redistribute throughout the meat. This provides you with a juicier and tender steak, which we all know equals yumminess!
The final product. Not much needs to be said from here on. I'll let you have this private moment, just you and your steak. Enjoy!
- WeCannotCook
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