Searing a steak is apparently one of the best means to baker it as the caramelised amber band adds an affluence of flavour to the meat.
For this to appear successfully, the pan and fat (oil or butter) charge to be hot enough.
BBC Acceptable Food states: “The accepted way is to blight the steak on one side, again baker it for the aforementioned bulk on the added side.
“This gives acceptable after-effects but the additional ancillary is never as accurately caramelised as the first.
“To body up an alike band on both sides, baker the steak for the absolute time declared in the recipe, but about-face the steak every minute.”
Recipes Beef Eye Fillet – Recipes Beef Eye Fillet
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Rib Eye Steak Recipe – Recipes Beef Eye Fillet | Recipes Beef Eye Fillet
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