-
1
Don't let thin-cut steak warm to room temperature!
-
2
Just before you cook it, season both sides of the steak evenly with salt and pepper.
-
3
Add a generous amount of oil, enough to almost cover the steak, in a pan that's just big enough for the steak to fit in.
-
4
Heat up pan over medium heat.
-
5
When the oil is hot (just before it starts smoking), add the meat and shallow-fry the first side for 1 minute.
-
6
Turn and fry the other side in the same way.
-
7
Put a couple of vegetable scraps or crumbled pieces of foil in the pan and put the steak on top.
-
8
If using vegetable scraps, it looks like this.
-
9
Cover the steak with aluminium foil, turn the heat down to low and steam-cook for 5 minutes over low heat.
-
10
After 5 minutes, wrap the meat in foil and take it out of the pan.
-
11
Leave for another 5 minutes to rest and cook in residual heat.
-
12
By doing this, the meat will cook through to the middle so that it's rare, but not raw.
-
13
The thinly cut steak is done.
-
14
It will be rare to medium rare, depending on how thick it is and how long you cooked it.
-
15
If you cut through it, you'll see that the surface is cooked through, but the inside is medium rare.
-
16
It's not raw, which is what this recipe achieves.
-
17
The steak I used this time was about 1 cm thick.
-
18
If your steak is thinner than that, reduce the steam-cooking time and let the meat rest and cook in residual heat.
