Each steak you cook has a secret, a hidden mystery, if you will,about when it’s done. Careful observation of how it cooks will tell you how pink/red/brown the inside is.
Here’s the background, as meat cooks, the protein inside unlocks and releases moisture. The hotter the temperature, the more the moisture will be visible. In other words, by watching your steak after you’ve flipped it, you’ll have a pretty good idea what the inside looks like.
Rare – no moisture
Medium rare – moisture just starting to show on top of the steak
Medium – top of steak is wet
Medium well – moisture starts to drip off the top of the steak, on to your cooking surface
Well – Steak stops putting off moisture, but may still be wet.
2 steaks of your choosing (rib eye, tenderloin, new york or sirloin all work well)
6 oz of crab meat
1/4 cup toasted pine nuts
4 slices provolone cheese
Generously salt and pepper both sides of your steak prior to placing in your pan.
Cook the steak just shy of your desired temperature on one side, then flip.
While the steak is cooking, put your crab meat directly on to your pan. Top with pine nuts, and the juice of two limes. After the crab meat has warmed through, separate it into two portions. Top each steak with 3 oz crab meat per steak, and 1/2 of an avocado, cut into slices. Top each steak with 2 slices of provolone cheese and cover. You may need to add an ice cube to your pan to steam the cheese until it’s cooked completely through.
If desired, garnish with lime zest.