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Kitchen Tip: 3 Cooking Techniques to Master

Kitchen Tip: 3 Cooking Techniques to Master

Ingredients

Perfect Pan Seared Steak:

  • 12-ounce New York strip steak
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 stick of unsalted butter, softened
  • salt and pepper to taste
  • 12-ounce bottle of beer
  • optional rosemary sprig garnish

Perfect Hard-Boiled Eggs:

  • 6 large eggs

Making a Balsamic Vinaigrette:

  • ½ peeled and small diced shallot
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ¼ cup balsamic vinegar
  • 2/3 cup olive oil
  • 2 large thinly sliced basil leaves
  • optional salt and pepper to taste

Instructions

Steak:

1. Season steak on all sides with salt and pepper. Set aside.

2. Add the oil to a 10” cast iron skillet over high heat.

3. Once the oil begins to lightly smoke add in the steak and cook for 3-4 minutes.

4. Flip the steak over and add in the butter. Once the butter is melted baste the steak using a spoon. Cook for a further 3-4 minutes for a medium-rare internal temperature.

5. Rest the steak for 2 minutes before garnishing and serving.

Eggs:

1. Add the eggs to medium size pot of boiling water and cook for 6 minutes.

2. Cover the pot, turn off the heat and let stand for 6 minutes.

3. Immediately chill the eggs in a bowl of ice water. Peel, slice and serve.

Vinaigrette:

1. Add the shallot, honey, mustard and vinegar to a medium size bowl and then slowly add in the oil while whisking to emulsify the vinaigrette.

2. Finish by whisking in the basil and add option salt and pepper to taste.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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