D.C. has been getting hit with so much heat that I found it ironic when I had the idea to write about cooking a good steak—I mean, more heat right? Anyway, that’s the weather for learning culinary greatness. If you’ve been in the kitchen long enough, you’ll be on my page by now.
Weather? Check. Cooking a good steak requires both art and science. Double Check.
With this guide, you will be checking off four steps –from choosing the right cut to serving your masterpiece–to end with a good steak. Let’s go!
Step 1: Select Your Steak:
Choose a well-marbled steak that is 1 to 1.5 inches thick. In selection, look for evenly distributed white lines of fat running through the meat, as this marbling contributes to flavor, tenderness, and juiciness.
Popular cuts include:
– Ribeye: known for its rich marbling and flavor
– Filet Mignon: prized for its tenderness
– Sirloin: offers a good balance of flavor and tenderness
– T-Bone/Porterhouse: essentially two steaks in one
– Flank: leaner and great for marinating
Step 2: Prepare Your steak
Steak does not require speed so do well to take your steak out of the refrigerator 30-40 minutes before cooking to bring it to room temperature. Once at room temperature, do these:
– Pat the steak dry with paper towels.
– Season generously with coarse salt and freshly ground black pepper. Press the seasonings into the meat.
For enhanced flavor, salt brine the steak by seasoning it and leaving it uncovered in the refrigerator overnight or up to a few days. Remember, we are on a journey to culinary greatness, and ‘greatness’ cannot be rushed.
At this step, you need these equipment and ingredients: Cast-iron skillet, Meat thermometer, Tongs, 1 tablespoon olive oil, 3 tablespoons butter, 2 sprigs each of rosemary and thyme, and 3-4 garlic cloves
Step 3: You Cook… and Rest
There are a couple other methods but we are using Pan-Searing in this guide, and this is how you go about it:
1. Heat your cast-iron skillet over high heat with 1 tablespoon of olive oil until it just starts to smoke.
2. Place the steak in the hot pan. It should sizzle immediately.
3. Cook for 3-3.5 minutes without moving to develop a good crust.
4. Flip once and cook for another 2.5-3.5 minutes on the second side.
5. Add 2-3 tablespoons of butter, crushed garlic cloves, rosemary, and thyme to the pan.
6. Baste the steak with the herb-infused butter for 30-45 seconds.
Things may vary slightly so this is how you determine your steak is done even if your timing is not the same as ours. It does not have to be else cooking steak wouldn’t be an art. Anyway, here is how:
Use a meat thermometer to check the internal temperature:
– Rare: 120-130°F (49-54°C)
– Medium Rare: 130-135°F (54-57°C)
– Medium: 135-145°F (57-63°C)
– Medium Well: 145-155°F (63-68°C)
– Well Done: Over 155°F (68°C)
Remember to remove the steak from heat when it’s 5-10°F below your target temperature, as it will continue cooking during the resting period.
Resting:
Transfer the steak to a cutting board or warm plate and let it rest for 5-10 minutes This allows the juices to redistribute throughout the meat, ensuring a moist and well-flavoured steak.
Step 4: Serve… Enjoy
Slice the steak against the grain and serve with complementary sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Consider pairing with a sauce such as béarnaise, peppercorn, or a simple compound butter.
You can also try these alternative Cooking Methods:
– Grilling: Imparts a smoky flavor. Ensure your grill is hot and flip only once halfway through cooking.
– Broiling: Great when grilling isn’t possible. Position the steak a few inches below the broiler element.
– Sous-Vide: For precision cooking, followed by a quick sear for texture.
Common Mistakes to Avoid:
1. Skipping the rest period
2. Overcooking
3. Moving the steak too much during cooking
4. Cutting into the steak too soon after cooking
On your way to culinary greatness…
Remember, every steak and every stovetop is slightly different, so don’t be discouraged if your first attempt isn’t perfect. Keep notes on your cooking times and temperatures, and adjust as needed for your specific equipment and preferences.
Remember, practice makes perfect. Pay attention to the details, from selection to preparation to cooking and resting, and you’ll soon be creating restaurant-quality steaks in your own kitchen. Enjoy the process and the delicious results of your efforts!
