Primadonna chefs tend to frown on well-done steaks with the claim that fully cooking a steak ruins it. There are restaurants that post on their menu “Not responsible for steaks ordered Medium Well or Well Done” I suppose its easier to burn up some shoe leather than to take 10 minutes of care preparing a well-done steak. And that is why I prefer to make my own.
STEAK
strip loin grilling steak
salt to taste
1/2 fresh lemon
oil
pepper, freshly ground
butter
Follow the recipe for a tasty, tender, and well done steak.
Adjust the cooking times* for a steak of your taste.
• Wash the steak in cold water.
• Pat to dry with paper towels.
• Place steak on a platter.
• Lightly salt it.
• Squeeze a little lemon juice on it.
• Top it with a little bit of oil.
• Turn the steak over and repeat with the other side.
• Let steak sit on room temperature for 3 hours.
• Pepper the steak on both sides.
• Heat up a non-stick pan on just under medium heat.
• Add 2 Tbsp of oil to the pan.
• Add a 2 Tbsp of butter to the oil. It should sizzle.
• Bottom of the pan should be well coated with 1 or 2 mm of butter.
• Add the steak to the pan and do not touch it.
• Place a lid on the top.
• Do not move steak or lift the lid for 6 minutes.
• Just before turning steak, add another knob of butter to the pan.
• Turn the steak and place the lid on the pan.
• Again, do not touch steak or lift the lid for 6 minutes.
• Remove steak from the pan, put on a heated plate, and cover with the lid.
• Keep the pan juices warm over minimum heat.
• Let steak rest for 5 minutes before serving.
• This allows the meat fibres to relax - giving a more tender bite.
• Pour some of the pan juices on top and serve.
*Steak Cooking Times:
Well-done: 5-6 minutes on each side
Medium: 4 minutes on each side
Rare: 2-3 minutes on each side
Bleu: 1 minute on each side
