Here's two favorites from le creuset
The high ridges create perfect sear marks and allow excess fat and grease to drain away from the food. Loop handles make it easy to maneuver a full pan, and the spouts on two sides allow for drip-free pours. Vis mig mere
Our best-selling skillet in 2022! Le Creuset has refreshed their classic skillet line, adding several new Signature touches to their original workhorse design. The updated Le Creuset 10.25 Signature Skillet features the same durable enameled finish, and matte black interior enamel as the original, but the pan now features the Signature loop handle to make it easier to lift the skillet and move it to your stove top, oven or bord.
Its smooth enameled black interior doesn't require seasoning and will sear steaks, chops and more with ease. The skillet can be used with virtually any heat source, including gas, electric, ceramic, halogen and even induction. Show me more â†’
Lodge skillets are an excellent choice for searing meats, fish or vegetables, frying eggs, browning meats or making chili or stews. Hand washing and seasoning maintenance is required. Vis mig mere
The ProAccurate Thermometers from CDN are designed with the professional chef in mind. Items are NSF accepted and full-featured. The CDN Digital Thin Tip Thermometer has a wide temperature range from -40 to 450Â°F, with /- 1/2Â° accuracy. The thermometer features a waterproof, shatterproof face with large, easy to read digits inside stainless steel housing and attached to a 5" stainless steel probe. Ideal for thin cuts of meat, poultry or fish, the thermometer has an on/off switch with automatic shut-off after 10 minutes.
The Lodge Chain-Mail Scubber removes stubborn food residue without removing the seasoning. Perfect for cleaning any bare cast iron and carbon steel cookware, this scrubber is easy to clean and dishwasher safe. Shop â†’
This 10 brush has a compact round head with densely packed stiff bristles to easily reach the edges, corners and contours of you cast iron pots pans, lids, grills and griddles. This brush can release food particles and will leave your cast iron clean and ready for seasoning.Â Â Shop â†’
There are a few ways to make yoursteak cut through "like butter." Acidic tenderizers, like a citrus blend, usually do the trick. You also can pound the meat to break down the fibers before you cook it up.
Steaks usually are chewy and not tender because the muscle fibers of the meat haven't been broken down yet. You want the proteins in the beef to transform into gelatin, which makes the beef tender.
Usually over high heat, tender cuts of steak like a filet mignon, will quickly tenderize. But if you're working with a tougher beef cut, it will need to be slow cooked in some kind of liquid so it doesn't dry out.
The temperature of your steak is key to cooking it properly. While you'll want to marinade it in the fridge, you'll want to meat to sit at room temperature for at least thirty minutes before cooking it up.
Then slip your steaks in the oven to finish cooking. You'll want to remove theses steaks five degrees before the level of doneness you want. For example, 130 degreesFahrenheit is considered to be medium rare.
The recipe critic best steak marinade
We love this easy marinade from A Sweet Pea Chef. If you're someone who can never finish a bottle of wine, here's something you can do with your leftover red. Or this is a great excuse to treat yourself to a glass of wine as you cook.
You can have your butcher prepare your steak anywhere from thick to 2+ thick. For cooking, these steaks do amazing when seared at a hot temp and finished on the cool side of the grill, or vice versa.
Have you always wished you could make a steakhouse-style steak dinner at home? Now you can with this genius recipe that walks you through each step of cooking a perfect restaurant steak in a cast-iron skillet, using just a few simple ingredients.