The food lab better home cooking through science ( PDFDrive ) 370
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reduce the heat to medium-high, and cook, flipping the
meatfrequently,untilapalegoldenbrowncruststartsto
develop,about4minutes.
3. Add the butter and herbs and shallots, if using, to the
skillet and continue to cook, flipping the steak
occasionally and basting it with the foaming butter,
shallots, and thyme until an instant-read thermometer
inserted into thickest part of the steak, away from the
bone, registers 120°F for medium-rare, or 130°F for
medium, 4 to 8 minutes longer. To baste, tilt the pan
slightly so that butter collects by the handle and use a
spoon to pick up the butter, and pour it over the steak,
aiming at the light spots. If the butter begins to smoke
excessivelyorthesteakbeginstoburn,reducetheheatto
medium.Whenthesteakisdone,transferittoarackset
in a rimmed baking sheet. Let rest for 5 to 10 minutes.
Reheatpandrippingsuntilsmoking,andpouroversteak
tore-crisp.
4.Carvethesteakandserve.
ANEWWAYTOCOOK
TENDERLOINSTEAKS
Sure,thetenderloinisthemosttender,buttery-smoothcut
ofmeatonthewholesteer,butitisbland,plainand
simple.
Because of its lack of fat, it’s also extremely unforgiving
whenitcomestocooking.Fatplaystworolesinasteakasit
cooks:First,it’saninsulator.Energydoesn’tgettransferred
asefficientlythroughfatasthroughleanmeat,whichmeans
that the more fat a steak has, the longer it takes to cook—
and the wider the window of time during which it is
perfectly cooked.A fatty rib-eye steak might have a good
