Hi all,
I've been experimenting with pan fried steaks and noticing something. If I have the heat all the way on high and get my wok (yes, it's the only pan I have, except for cheap non stick skillets I never use) nice and HOT, it gets a nice sear pretty quickly and would be great if I liked my steaks rare. I like medium rare, and to cook for long enough, if I keep the temp that high I actually burn the steak. If I cook at a medium high, the sear gets there eventually and nicely, and I get the steak cooked to my liking.
Does anyone else have that experience, that the more done the steak, the lower temp you cook?
My prep is to leave the steak out for 30 min at room temp, salt and pepper, and olive oil.
I've been experimenting with pan fried steaks and noticing something. If I have the heat all the way on high and get my wok (yes, it's the only pan I have, except for cheap non stick skillets I never use) nice and HOT, it gets a nice sear pretty quickly and would be great if I liked my steaks rare. I like medium rare, and to cook for long enough, if I keep the temp that high I actually burn the steak. If I cook at a medium high, the sear gets there eventually and nicely, and I get the steak cooked to my liking.
Does anyone else have that experience, that the more done the steak, the lower temp you cook?
My prep is to leave the steak out for 30 min at room temp, salt and pepper, and olive oil.