Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Butter-basted steak with asparagus. Basting your steaks with butter is the secret to perfectly cooked meat at home. Food styled by Simon Andrews. At Twelve, a waterfront restaurant in Portland, Maine, the hottest seat in the house is right by the plancha, where you pick up a few tricks while watching line cooks prepare steak after steak. On a recent visit, Everette Allen, the chef at the protein station, made about a dozen strip steaks in an hour.
Hannah Ryder, the chef de cuisine of Twelve, said butter basting works only when the butter is “hot and foaming,” so that its high heat can help elevate the temperature within the steak, as well as form a nice crust. If your butter isn’t foamy, she said, “you’re kind of just washing away that sear with flat butter,” which is watery. Another definition for arroser, in French, is “to water,” but that’s not what we want with steak cookery.
When a seared steak is finished with a hot shower of fat, its center cooks gently and evenly, and its outsides develop a bronze crust infused with whatever you choose to add. In this recipe, ginger, garlic and herbs lend their aromas, and the ginger leeches out its sugars, which caramelize, making the pan sauce shiny and sticky. It’s an overall effect that a quick and hard sear alone cannot duplicate.
3. Heat a large cast-iron or other heavy skillet over medium-high. Dab the steak dry with a paper towel. Add enough oil to lightly coat the skillet. Wait for a wisp of smoke, then use tongs to hold the steak perpendicular to the cast-iron and gently sear the fat cap until some of the fat renders, about 2 minutes. Carefully lay the steak down and sear on one side without moving it until a nice golden crust forms, about 4 minutes. Flip and sear the other side until browned, about 2 minutes.
6. When ready to eat, slice the steak against the grain , so the meat is especially tender when you eat it. Serve the steak slices sprinkled with salt and spritzed with lime, if using, and with the steamed asparagus.Keeler: CU Buffs' Shilo Sanders bankruptcy isn't helping his NFL Draft stock. Or brother Shedeur's.
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