There are few things in life worse than poorly cooked steak. It’s a crime letting a beautiful slab of marbled beef go to waste because of avoidable rookie mistakes, like overcooking and under seasoning. Shame!
We wanted to spare you the pain of serving up bland, chewy steak, so we met up with Iron Chef Marc Forgione, the man behind American Cut and Marc Forgione in New York City, with some choice tricks of the trade. First off, bring your steak up to room temperature before cooking, then let her rip. “You want to cook with high heat, and you want to make sure you have a nice, thick heavy pan,” he says. “Really just let it be.” That means no poking or prodding while it sizzles. Flip it once after a couple minutes, then throw it in the oven on a cold wire pan. It’ll cook nice and evenly, leaving you with a crisp, seared exterior.
Follow Chef Forgione’s lead in the video above, and you’ll be chowing down on perfectly cooked ribeye in no time.
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