Franklin Steak by Aaron Franklin & Jordan Mackay

Author:Aaron Franklin & Jordan Mackay
Language: eng
Format: epub, pdf
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-04-08T16:00:00+00:00

WHEN TO USE THE OVEN

For thick steaks, the oven is your friend. We need the stove top to build the all-important crust, but if your steak is more than an inch or an inch and a half thick and you want it medium-rare at the center, you’ll probably need to finish the steak in the oven. In there, the ambient heat will now keep the cooking going until the interior of the steak comes to temp, but the browning of the exterior will come to a halt so the steak doesn’t burn. Determine if the steak needs to finish in the oven by checking the temperature with a meat thermometer. For thick steaks that came straight out of the fridge, the interior might still be at 70°F or 80°F by the time the crust is finished, so make sure the oven is turned on to 250°F or so before you start searing the steak on the stove top. You can go straight into the oven with the pan you’re already cooking the steak in. Or if you want cooking on the exterior to slow down, move the steak onto a different ovenproof pan.

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