The 30-Second Trick Alton Brown Uses For The Perfectly Crusted Steak
NEWS
By HILARY WHEELAN REMLEY
It’s not uncommon for steak to lack its signature brown crust when removed from the pan. However, a tip from chef Alton Brown can ensure your steak has a perfect crust every time.
Per Food Network, Brown starts by placing a cast iron skillet in an oven preheated to 500 degrees Fahrenheit. After a few minutes, he pops the pan over high heat on the stove.
Once the pan essentially turns into a branding iron, Brown adds the salted steak and sears each side for 30 seconds before flipping, yielding a deliciously crispy brown crust.
The key to the hack is the high heat of the cast iron pan, which allows for quick cooking and browning of the steak’s exterior, forming a crust that gives the steak a nice texture.
The steak’s brown crust is the outcome of Maillard reaction, a process that intensifies flavors by sparking chemical interactions between amino acids and sugars within the meat.
If you’re going for a medium-rare or rare steak, employing Brown’s trick will surely result in a nice, crusty exterior that’s balanced with a perfectly luscious red or pink middle.
