pan-fried London broil

2014-09-01

Pan-frying steak in duck fat gives the meat a wonderful brown crust and a richer flavor.

Just like with searing & baking, pan-frying has to use two very different temperatures for cooking thick steaks. This steak was double-seared: both before and after the lower-temp cooking.

INGREDIENTS

This is what you need for 6-8 servings:

2 lb. London Broil
2 tbsp. duck fat
S&P, spices

Pic1: pan-fried London broil
sliced and seared again, but still weeping

Directions

Season the steak to your taste.
Wrap and place the meat in the freezer for 30 minutes.
Sear the meat briefly in a very hot pan.
The heat sears the surface, but the prior cooling prevents the heat from penetrating deeper.
Transfer to another pan over low heat and cover.
Simmer over low heat for 30-40 minutes until internal temperature is reached of 133 ºF for rare to 155 ºF for well done. For the big steaks, you should use the meat thermometer to get accuracy.
Optional:
- Add some potatoes and vegetables to the pan while cooking the meat.
Remove from the heat when done and rest 5 minutes.
Reheat the first pan back to very hot.
This doesn’t work nearly as well in a pan with drippings.
Sear the steak a second time on all sides in the very hot pan to get a deeper brown color.
This should not take very long because the meat is already warm throughout.
Cut the steak in thin slices.
Optional: If you like the brown,
- sear those slices very briefly in a very hot pan like you would for minute steak.
Serve and enjoy. 7

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org