New answers tagged frying-pan
Let your steak sit out until room temperature. Pre-heat your oven to 350°F. Pre-heat your frying pan to searing hot. Pat dry your steak with paper towel and rub each side with salt. Put the steak in the pan and sear each side for 1m. Put the steak into the oven for about 5m (depending on thickness). Let it rest on the counter for 10m. An alternative which ...
This is normal. Heating meat proteins makes them contract, which squeezes out water which was previously happily trapped between them. You can't avoid some of this happening at any temperature - the only way to not lose any moisture at all is to not cook the meat. As you sear it, the outside obviously gets very hot, the water boils out and the delicious ...
Nothing is wrong, your method seems fine. Steak has a lot of juice in it and it's entirely normal to have some juice come out of a steak while resting. If there wasn't juice I'd be worried.
When you buy ground beef you see it has white spots. That is what makes it oily. You will know when it's fully cooked when it is a medium brown color it should be ready. Make sure to keep an eyes on it when it's dry add a bit of water. Then cover it. Then you do this once more let it dry and it should be ready. MAKE SURE THERE IS NO RED OR PINK
A lot of people had good questions in the comments. The best being Kenji's article from serious eats .com. Read that. Chances are if a lot of juices are coming out of your steak, its because you are cooking it past medium. I like to think the proportion of 'grey' meat in a cooked steak indicates how much red juice has been 'squeezed' out of the meat ...
Probably because temperature of the pan is too low when you place in it. Steaks should have a high temperature shot at the beginning of cooking so the meat is slightly charred and seals inside the juice. The blood is clotted and the water keeps the meat tender.
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