So I like to think I know my way around a steak pretty well, but the last 2-3 times I've cooked one I've been confronted with a pan filled with juice at the end of the cooking time. What am I doing wrong? I use high-quality, thick steaks, usually ribeyes.
I usually follow the same pattern-
Season heavily with course salt, sometimes garlic and worchestershire
Let sit out 30-45min to come up in temp
Sear on a blazing hot cast iron pan, 2-3 minutes/side
Into 375 oven until Rare/Mid-rare
Rest 10 min
Used to produce perfect results, however, the last couple times I've cooked I've pulled the pan out of the oven and my beef is swimming in the juices I want to keep inside the meat! Experiments with Strip steak and top Sirloin produced the same result.
Help! Good beef is pricey, I want to treat it the way it deserves!
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