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Steak is so delicious that we just want to get it right all the time. For some people, that means lettting it rest. For other people it means eating it right away. However, this easy and fantastic method will really take your steak up a notch.  You won't be able to resist eating every last bite!

The Method You Should Use For Finishing Off Your Steak Is:

 THE FAT-FLASH METHOD
So, if resting can deliver a measurably juicier interior, but eating immediately delivers better crust, the ideal steak would have both of those things, right? Thankfully, there's a pretty simple and obvious way to get there: Rest the steak, then re-crisp the crust just before eating.

Restaurant cooks may recognize this technique—it's very similar to what they do when they “flash” a steak or other cut of meat right before serving it. Usually, they use a cranked-up oven or salamander (a broiler on steroids) to rapidly reheat and crisp up the exterior, especially if the cut has been sitting around a few minutes longer than ideal. This kind of post-rest exposure to intense heat isn't intended to cook the meat more; it's simply meant to revive the exterior, get it sizzling again, as if it's just finished cooking.

If I'm grilling steaks or chops outdoors at home, I use a very similar approach: I cook the meat, then let it rest. Just before serving, I flash it on the hottest fire I can muster for about 15 seconds per side. If I'm cooking indoors, I sear the steak in hot fat, then let the meat rest on a wire rack set in a rimmed baking sheet. Then, just before serving, I reheat the fat and juices left over in the skillet until they're smoking-hot and pour them right over the steaks—you'll see them sizzle and sputter as they crisp up. This is similar to the restaurant hot-oven flash, but it works even better: Hot fat is a more efficient means of heat transfer than hot air, which means faster crisping with less chance of overcooking. It also adds a final shot of flavor to the surface of the steak.

This technique works with larger roasts as well, though, for best results, I suggest heating up some fresh oil or butter with some aromatics, like thyme or shallots, in a skillet until it's sizzling-hot. That's because the drippings from roasts can often be too watery to effectively crisp the crust.

Serve And Enjoy!

This fat-flash method for finishing steaks is so simple and makes the steak taste so delicious that you'll want to eat steak as often as possible! Have you used this method with your steak yet?

Let Us Know How It Turned Out!

Article Source: Serious Eats