Steaks are very high in proteins, but they are most enjoyed in moderation due to the high content of saturated fats, calories, and cholesterol. Cooking beefsteaks on the stove make the preparation of the meal easy and help in achieving a mild, juicy result when starting from a regular cut. Use a fillet, a steak from loin or rib eye to start with soft, well-spiced meat that can withstand dryness, and direct heat. Also, select a fillet of thickness from 1 1/2 to 2 inches that will develop a crisp crust without excessive processing and dry indoors. If you do not mind the extra cost, go to the main beef through the selection. If you feel like you have a busy schedule but would like a tender steak at a cheap and affordable price, we advise you visit Rib N Reef for the best tender steak.
Salt both sides of the meat generously with large kernel or sea salt for 45 minutes before cooking and leave it at room temperature. A large grain of salt should extract moisture more efficiently from the meat and give it mild saltiness. By doing this in advance, the meat has time to re-absorb moisture to be juicy and gentle.
Add black pepper and other desired herbs, such as tarragon, thyme, and rosemary, as well as spices, including powder coffee or cayenne to the steak before cooking.
Heat larger lithium iron or other high-quality heavy ceilings over medium-high heat. Wait until it’s hot enough such that water can flow immediately and evaporate; Then cover the bottom with a large amount of cooking oil. Give the oil 30 seconds or more to warm up.
Put the steak in the bowl. Give it 1 to 2 minutes to form a sear; turn with tongs or other tools. Sear the other side as the first one. Then rotate the steak every 15 to 20 seconds or more if you are busy in any other way. Flipping even encourages cooking on stoves. This step is very relevant as it serves as the main step in making any tender steak.
Mix one or two cups of unsalted butter in the pan after a few minutes. It helps in adding a richness to the flavor and help brown the steak. Melted butter and spoon oil from the pan base over the steak height, helps to baste it so it can get brown nicely, minimize the cooking time and obtain softer results.