FOOD NEWS
The Case For Salting The Pan, Not The Steak, For The Best Crust
BY TOM MAXWELL
Typically, you want a thick cut for the best crust on your steak. However, you can actually buy a thin cut and salt the pan instead of the meat and still get an incredible crust.
You’ll want a cut that’s boneless, weighs around 2 pounds, and is only up to an inch thick. Good options are skirt, hanger, chuck-eye, flat iron, ribeye, and strip.
Before cooking, let the steak come to room temperature while drying it thoroughly. Sprinkle the pan with a half teaspoon of coarse salt and bring the heat up until it smokes.
Place the steak in the pan and flip it with tongs after a minute of sizzling, moving the raw side around to pick up the rest of the salt. Flip the steak every 30 seconds or so.
Add more salt as the crust develops and test for doneness when you see a dark-brown crust appear. Be sure to rest your steak for five or 10 minutes and then enjoy the crisp crust.