|Prep Time||2 minutes|
Steakhouses are great, but needlessly expensive. You can go to a high-end butcher, pick up a fine cut, grab a nice bottle of wine, and use the savings toward flowers or chocolates or a college fund. And preparing that steak or chop like the pros is really quite easy: use high heat, season the meat well, don’t fiddle with it much once it’s in the pan, and you’re there.
|1½||lb. boneless or 2½ pounds bone-in steaks or chops, cut as you like (see Note)|
|1½||tsp. kosher salt|
|¾||tsp. freshly ground black pepper|
|1||tsp. chopped fresh thyme or rosemary (optional)|
|2||Tbsp. olive oil|
Look for cuts between 1 and 1¼ inches which are thick enough to satisfy, but not so thick they take a while to cook or cook unevenly (also, the longer you sear, the more likely you are to smoke up the kitchen). If you want to sear thicker steaks or chops, cook them until browned on both sides and then transfer them to a 425-degree oven for 5 minutes or so to finish cooking.
Pork. Boneless center-cut chops: Four 1-inch-thick chops will be about 1½ pounds. Leave the fat on the sides — it’s easy enough to cut off at the dinner table and it adds moisture to lean, boneless pork during cooking. Bone-in center-cut chops: Four 1-inch-thick chops will be about 2¼ pounds. Center-cut chops are the equivalent of a T-bone steak with pieces of both the loin and tenderloin. Tenderloin: Trim the silverskin. You can sear the tenderloin whole or cut it into 1-inch steaks on the diagonal.
Beef. Tenderloin or rib-eye: Trim these tender but pricey steaks of excess fat; try to buy steaks of similar thickness so they cook uniformly. Flank or skirt: Trim off excess fat.
Lamb. Rack of lamb: Best sear-roasted instead of simply seared. Shoulder chops: More reasonably priced and just as flavorful.
Related article: Sear, Sauce, and Serve
This content is from the book Sear, Sauce, and Serve by Tony Rosenfeld.
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