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Learn how to cook the perfect steak using everyday methods designed to work every time, and gather meta-knowledge along the way. On top of the actual cooking, you should also learn what else you can do to steak.
The idea of cooking a steak can be so overwhelming but with the right tips and strategies almost every single person can do this within beautiful restaurant quality close to home. This little tip will help you cook the perfect steak every time, no matter how you slice it. So whether you are a professional chef or a beginner, be prepared to learn the art of steak coking!
The Stay At Home ChefStep One: The Right Cut of Steak
Thickness Matters
The biggest question to ask yourself is how thick is your steak. For the most part, a thick cut of steak is easier to cook as you have more leeway to get it absolutely perfect without being at risk for having a J-hair between rare and medium-rare.
Steak Cuts
While you can utilize this type of cooking for any cut of steak, common choices for this recipe include New York Strip, Ribeye, T-bone, and even Filet Mignon. The point, however, will be to pick the cut that you like.
Beef Grading
Understanding beef grading is a very important part of buying the correct steak. Beef is graded in three primary categories, Select, Choice, and Prime. Grading is determined by the marbling and flavor of the beef.
- Select: Select is the lowest grade and likely has less marbling.
- Choice: Choice has a good amount of marbling and flavor.
- Prime: Prime is the highest grade and has the most marbling and in turn flavor and tenderness.
For the purposes of this recipe, you should always try for at least Choice Grade or preferably, Prime Grade steak.
Preparing the Steak
Let It Rest At Room Temperature
Take steaks out of the refrigerator and leave at room temperature for at least 30 minutes. This is necessary for even cooking, and if your steaks were frozen first, make sure to thaw them out in the refrigerator before this step!
Seasoning
It doesn’t take much to season a good steak. Here’s a method you will find useful:
- Olive Oil- Drizzle a small amount of olive oil on each steak and rub it over the top and sides as well as the bottom.
- A Quick Rub- In a small bowl mix 1 teaspoon of salt, ½ teaspoon of black pepper and then ½ teaspoon of white pepper. Sprinkle this mixture generously on both sides of the steak and rub it into the meat. You can add spices if desired but less is better to let the meat shine through in flavors!
Optional: Compound Butter
If desired, you can finish your steak with a garlic compound butter. Take 2 tablespoons of softened butter and 1-2 cloves of crushed garlic. Mash together with a fork. You can also add some chopped fresh herbs to make an herb compound butter.
Steak Preparation
Preparing the Oven
Your first step in the cooking process is to preheat your oven to 375 degrees Fahrenheit which is its cooking temperature properly to finish the steak after the sear.
Searing & Cooking
Next, use a heavy skillet and heat it on the stovetop until it becomes smoking hot. High heat is crucial to development of a good sear and crust.
- Place the steaks directly into the pan without using oil as any oil used with rubbed onto the steaks before is enough.
- Sear the steaks by cooking the first side for 2-3 minutes and the second side for 2-3 minutes. If you have a strip of fat on the side of your steak, you want to turn the steak on its side and hold with tongs to render the fat down. This way you don’t have a chewy piece of fat around the edges. If using a grill, now is a good time to add the steaks.
Finishing in the Oven
Once the sear is browned, put the entire pan with steaks in the preheated oven to finish cooking. The time that it takes to finish depends on the thickness of the steak and how long it was seared. As a timesaver, we could suggest using 5 minutes per inch of steak thickness, although the meat thermometer will provide you a more accurate answer.
Checking Temperature for Doneness
When you think the steak is near done, you want to remove it from the oven when it reaches the internal cooking temperature of 130 degrees F for medium-rare. Here is a gauge of temperature for other levels of doneness:
- Rare- 120-125 degrees F
- Medium-rare- 130-135 degrees F
- Medium- 140-145 degrees F
- Medium-well- 150-155 degrees F
- Well-done- 160 degrees F and above
Steak Rest
After the steak has reached its internal cooking temperature, you want to pull it from the oven & let it sit for a least 10 minutes before cutting into. You will let the juices & flavor reintegrate into the meat. If you straight from the oven to the plate, you will lose mass amounts of the juices that have built up & along with it, much taste.
Once the steak has rested, apply a tablespoon of the garlic compound butter on top of each steak. While the steak continues to rest, the compound butter will melt and add flavor to the steak.
Serving
Once the steak has rested, it is ready to serve. It may be served with mashed potatoes and a fresh salad, or alone. Either way, you will appreciate the juicy and perfectly cooked steak.
Conclusion
Perfecting the steak doesn’t have to be difficult. With the right cut and grading of beef, and proper seasoning and searing, your finished steak can be delicious and contribute to a restaurant-quality meal at home. Most importantly, rest your steak before serving it in order to maximize the juiciness and flavor it has to offer. Enjoy cooking!