“The main requirement for searing is a blazing-hot cooking surface,” Samin Nosrat writes in Salt Fat Acid Heat. In an effort to get a restaurant-quality sear on meats cooked at home using the weak, no-frills burners of her apartment stove, Samin developed a new technique: preheat a cast iron skillet in the oven for 20 minutes at 500ºF, then place it over high heat stovetop. The method allows meats to develop a beautiful deep brown crust without overcooking and works especially well with thinner cuts.
Here, skirt steak, which cooks to medium-rare in just about 5 minutes, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain.
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