Pan-fried steaks are served over a light arugula salad and topped with a sauce made of cherry tomatoes, garlic, white wine...
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You might want to check out the other lessons in the cooking school on Prepping Steaks for Cooking and Cooking Premium Steaks. This will guide you through the steps and perhaps you might see where you are going wrong. Cheers!
This tasted absolutely fantastic, but for some reason one of the sides on each piece of steak stayed pink even after resting. I ended up tossing them in the oven for a few minutes just to make sure any surface pathogens were killed. The steak ended up 'well done' rather than my preferred medium rare. I feel like if I would have left the steak in the pan any longer, it would have still ended up overcooked before the sides were fully done. I was a little disappointed since I bought a rather nice cut of steak. This was my first time pan frying steak in stainless steel.
Any idea where I may have gone wrong? Maybe the temperature was too high/low?
When using a thicker cut of meat, the sides may stay pink even after cooking/resting. With thick pieces, near the end of cooking, you can very briefly "sear" the outside by turning the steak on it's side just to get rid of the pink shade. Be careful to not overcook the steak though. This is similar to what we do in the lesson on Pan Frying Fish (Topic 4). With thinner cuts, this isn't usually a problem. Cheers!