One of the best cuts of steak for pan-frying is boneless ribeye between 1½ to 2 inches thick. Its marbling allows it to self-oil, producing juicy results.
Eliminating oil and butter from the pan-searing process significantly reduces calorie and fat intake, making it a healthier option for steak lovers without compromising on flavor.
When aiming for the perfect sear, culinary experts recommend using cast-iron or stainless-steel pans instead of nonstick, which struggles to achieve a proper sear.
Before cooking, remove the steak from the refrigerator for 30 minutes, pat it dry, and season just before cooking with Kosher salt to enhance juiciness.
[
Collection
]
[
|
...
]