Cast iron: the best pan for steaks
Make this in a large cast iron skillet if you have one. Not only will the crust on your steak be unbeatable, but the sheer weight and heat retention of the pan make for a better sauce when you’re adding cold cream or beef stock. If you don’t have a cast iron pan (they’re pretty cheap) any pan will do, but try to avoid non-stick if you can. The high heat isn’t good for your non stick coating, and you won’t get much of a sear.
The importance of a meat thermometer
A meat thermometer is essential. That old adage about the feel of your ear or touching your thumbs to fingers? Not for important cuts of meat, in my opinion. I recommend an oven probe for steak; one that beeps when the target temp is hit. They can be really cheap, extremely expensive wireless app driven, or something in between. When given that option, I always go with really cheap. If you have an instant read or thermocouple style, be sure to check often that the steak doesn’t get overcooked.
