How To Cook The Best Steak

Place Your Steak In The Pan And Don’t Move It

Put the meat in the skillet. If the steak has a fat cap, then that side can be seared first, and you won’t need any additional oil in the pan. Resist the urge to poke and turn the steak. Once you start searing, give your steak a few minutes on each side to develop an ample crust. You’ll know it’s time to flip when you can move it freely in the pan. If it sticks to the bottom, it’s not ready to turn.

How To Cook Medium

My favorite way to cook a medium-rare steak is in a smoking-hot, cast-iron skillet. If you prefer char-grilled flavor or youre cooking a bone-in steak, take the steak outside and cook it on a preheated gas or charcoal grill. Either way, it should take about 4 to 5 minutes per side for a 1-inch steak. If youre cooking a thicker steak, one of our favorite steak-grilling secrets is to use our foolproof indirect heat method.

For the ultimate medium-rare experience, you can sous vide your steak. Simply vacuum seal your steak, set the temperature to 130°F and cook for about 90 minutes. Then, take the steak out of the bag, pat dry with a paper towel, season liberally with salt and pepper and reverse-sear on all sides in a hot cast-iron pan. Enjoy!

Let The Steaks Rest For 5 Minutes Before Serving

Put the steaks on the warmed plates, cover them with tin foil and let them sit or rest, in chef-speak for 5 minutes before serving. Why?

1. To let the steak come up to the desired temperature. The exterior of the steak is hotter than the interior at this point. So the outside of the steak will continue to cook the inside of the steak for a few minutes, even after youve removed the steaks from the pan or grill. Thats where you get the extra 5 °F of internal temperature from.

2. To let the juices redistribute throughout the steak. Under cooking heat, the juices in the steak are driven away from the heat toward the middle of the steak. By letting it rest, the juices will redistribute move evenly, back toward the edges, instead of pooling in the center. That way, the juices will still be in the meat when you take a bite, instead of leaking out onto the plate as soon as you cut into it.

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How To Cook Steak Sous Vide

There’s another way to get juicy steaks on the stovetop. It’s a technique called sous vide . It starts with the same searing technique as above. but instead of going from skillet into a very hot oven, the steak gets sealed in a plastic bag and goes into a hot water bath to finish cooking. Interested? Watch this video for all the details:

VIDEO: Sous Vide New York Strip Steaks

Chef John’s technique doesn’t require expensive sous vide equipment — all you need is a heavy pot and a cooking thermometer. See how it’s done!

Steak Cooking Time & Temperature

A key element in learning how to BBQ steak flawlessly is knowing the finished temperature depending on personal preference when it comes to your meats doneness. Heres a quick list of cooking temperature per steak doneness and key indicators to help you determine when the meat is ready to be taken out of the grill.

• Rare: 120-125°F internal temperature red, shiny, and soft when touched

• Medium-rare: 130-135°F internal temperature deep red to pink, soft but firm

• Medium: 140-145°F internal temperature pinkish color in the center part, a bit firmer

• Medium-well: 150-155°F internal temperature very light pink center with slight graying on the edges firm but tender meat

• Well-done: 160°F+ internal temperature no hint of pink color anywhere meat is very firm

To check the internal temperature precisely and conveniently, we recommend using a digital BBQ thermometer or meat thermometer. This stops you from opening the lid. To ensure your steak remains juicy and tender, never cut into it to check doneness and use tongs to prevent the meat from being pierced. Remember that when the lid is closed, the grill will be able to maintain optimal cooking temperature, resulting in beautifully and evenly cooked steak. When youve taken it off of the fire, allow to rest for 5 to 10 minutes before slicing and serving.

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How To Select The Right Temperature For Sous Vide Steak

The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. For instance, so long as a strip steak does not rise above 130°F , it will never cook beyond medium-rare. With traditional cooking methods, there is a very short window of time during which your meat is perfectly cooked. A minute too long will mean overcooked meat. With sous vide cooking, on the other hand, that window of time is stretched into hours, which means your steak will be hot and ready to go whenever you’re ready to sear and serve it.

Temperature can have a major impact on the juiciness and texture of a steak. Here, I’ve collected juices expelled by three nearly identical steaks cooked to different temperatures:

The one cooked to 160°F lost more than 10 times as much juice as the 120°F rare steak. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite.

Here’s a rough breakdown of how steaks feel at different degrees of doneness.

Why Sous Vide Your Steak

Sous vide precision cooking offers unparalleled control over your steak, letting you very precisely cook the steak to the level of doneness that you prefer. No more guesswork to guarantee a medium-rare temperature. No poking with a thermometer, no cutting and peeking, no jabbing with your fingerâjust perfect results every single time.

It also increases the flexibility of your schedule. With traditional methods, your schedule is at the mercy of the steak. Once you start cooking it, it’s a straight, nonstop shot until the finish line. Sous vide steaks, on the other hand, can be held for several hours before you finish them by searing and serving, which means that your steaks are ready when you and your guests are.

Finally, sous vide offers results that are not attainable by traditional methods. With standard high-heat cooking, you develop a temperature gradient within the meat. The very center may be perfectly medium-rare, but the steak will be increasingly more well-done as you approach the exterior. With a sous vide steak, your meat is evenly cooked from edge to edge.

Cooking steak sous vide is a two-phase process. The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device. The second phase is searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat.

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What Temperature Should Steak Be Cooked To

Whether you like your steak practically raw on the plate, or dry as a bone, this steak doneness chart should help you out. The chefs standard level of doneness is medium-rare. At this point it will be tender, juicy, and if you do it just right the steak will melt in your mouth. With practice you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts. Be wary following anything that tells you a cooking time rather than a temperature. Use an instant read meat thermometer for the most accurate results.

How To Check Steak Is Cooked

Use your fingers to prod the cooked steak when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. Our picture guide to checking steak is cooked shows you how to use the ‘finger test’, or a meat thermometer inserted into the centre to ensure it’s done to your liking.

Blue: 54C

Well done: 75C

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How To Cook Steak The Cheffy Way

Todays recipe is more of a technique than a recipe but its one that all steak lovers should know because its easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.

Its as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

Its pan seared steak made Outrageous and thats Outrageous with a capital O!

How To Rest A Steak

A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time it will stay warm for anything up to 10 minutes. Here, pure science comes into play the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak. Any resting juices should be poured over the steak before serving.

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Whats The Best Cut Of Steak To Bake

Youre going to want to spend a little extra money to get the right steaks to bake. Thats true for just about any steak dinner, but thin, already-tough cuts will dry out fast in the oven. Opt thick steak with excellent marbling, like the ribeye steak, strip steak, or top sirloin steak. Filet mignon is also the perfect steak for the oven. Because its so thick, its one that usually gets finished off in the oven after getting a sear anyway.

In the case of your steaks, size matters too. You should try to avoid lean, think steak, like round steak or flank steak. You should look for at least 1-inch thick steak, but thicker steaks like 1 ½ to 2 inches are optimal. The thickness will let you get a good sear on the outside without cooking the meat internally until you finish it off in the oven.

Shop the Steaks with Chicago Steak Company!

• Filet mignon

How To Cook Steak On The Stovetop

Pan-searing is the best way to cook a steak, and its also the easiest!

I love the kind of dinner that you can cook without a recipe. The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare. A properly cooked steak is case in point. With just a few ingredients and a single pan, you can cook a steak thats as delicious as one youd order in a high-end steakhouse.

The key is knowing how to pan-sear. Pan-searing is a classic technique in which the surface of the food is cooked undisturbed in a very hot pan until a crisp, golden-brown, flavorful crust forms. Its the key to building flavor and texture in a dish. It also prevents sticking and gives your food a restaurant-quality look. Pan-searing is the absolute best way to cook a steak , and it also happens to be the easiest.

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Flip Your Steaks To A New Location

As your steak cooks, the grill grates underneath it becomes cooler than the open spaces on the grill. Try flipping your steaks to a new location instead of just flipping it over to ensure your steak always has contact with the hottest part of the grill. If youre looking for perfect, diamond-shaped grill marks, rotate your steak 90-degrees on each turn.

Finish With A Little Extra Virgin Olive Oil And Fresh Basil

Another Jamie Oliver trick. Pour a little extra virgin olive oil over a wood cutting board. Place a few leaves of fresh basil over the oil and chop them. Then use the back of a fork to grind the basil into the oil.

Then, take your rested steak and lay it on the basil oil. Flip it so both sides of the steak get hit.

Optional: Cut the steak into strips and serve over a bed of organic mixed greens, tossed in a simple lemon vinaigrette for the perfect Anytime meal.

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Serve On A Warmed Plate

This is one of the easiest things you can do to make any hot meal taste better.

Know how the waiter at your favorite restaurant always gives you that warning, Careful, this plate is hot?

Thats because for warm dishes, restaurants often warm the plates too. They understand that serving food at the right temperature is one of the most important factors in your enjoyment of a meal. Put hot food on a room-temperature plate and the plate itself will cool off the food and ruin the effort you put into cooking it just right.

Easy solution? Put your plates in the oven for a few minutes. If you use The Restaurant Method then your oven is already at 350 °F. Just pop your plates in for a minute right at the end.

But:

• Dont use anything too delicate to withstand the heat, like fine china or plastic.
• Dont leave the plates in for more than a minute, because theyll be scorching hot.
• Remove them with an oven mitt.
• Remember to warn your guests that the plate is hot and heed that warning yourself!

Reverse Sear Top Sirloin Steak The Professional Way

• Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
• Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
• Remove and let steaks rest for 5 minutes, covering lightly with foil.
• Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
• Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
• The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
• Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

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Easy Pan Seared Steak Recipe

Cooking steak in cast iron is easy and delicious. Making a medium rare steak temp dinner takes 30 minutes from start to finish. Even if your steaks have never turned out right before, follow this recipe and youll have the kind of steak that fetches at least $30 per plate at a restaurant right at home!

We dont just meat expectations, we exceed them.Anonymous

How To Cook A Perfect Steak Indoors Plus 17 Of Our Fave Steak Recipes

The barbecue may be hibernating, but that doesn’t mean you have to take a break from grilled steak.

Ill be the first to sport a parka and boots and face the elements on a cold winter night if it means a juicy steak for dinner. However, there are times when you just want steak without having to bundle up.

The classic method of pan-cooking a steak involves searing it for about two minutes per side in a hot pan, then sliding that pan into a hot oven to continue cooking. This method works reasonably well, but when dealing with thicker cuts they tend to cook unevenly dry on the outer edges and undercooked in the centre. In order to correct this, its time for a little rethink.

The method below begins in the oven and finishes in the pan. Slow-roasting the steak first allows heat to evenly penetrate the meat, giving the interior a chance to begin cooking without overcooking the outside. Its crucial that the meat is roasted on a rack, allowing all the surfaces to be exposed to air. This helps to dry the surface in preparation for pan-searing, which will result in an unbelievably delicious crust on the steak. Give it a try, youll love it. And who knows maybe next summer you wont even bother dragging the barbecue back out again.

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How Do You Cook Pan Seared Steak Medium Rare

When learning the best way to cook steak and making cast iron skillet steak, youll want to pat your steaks dry and season both sides with salt and pepper. Then, heat a cast iron skillet with vegetable oil over medium-high on the stove. Let that coat the pan and when the oil is hot, sear the steaks on each side for 3 to 4 minutes or until it develops a brown crust. Using tongs render the fat and sear the edges about 1 to 2 minutes on each side, then drop the heat to medium and add butter, garlic, and herbs. Spoon the sauce over the steaks until they are just under your desired temperature, then let them rest on a cutting board covered loosely with foil for 10 minutes before slicing and serving with that extra butter sauce.

How To Cook A Perfect Steak

When cooking an expensive steak, you want to make sure you cook it right. With Whats Cooking Americas step-by-step cooking instructions, you will learn how to cook perfect steaks every time!

You will not only learn how to cook the perfect steak but also how to purchase and prepare the steaks. Well walk you through methods for pan-seared in a cast-iron skillet, sear-roasted in the oven or grilled on the barbecue.

This page will cover the following topics:

The most important tip I have learned over the years is that using dry heat is the best way to cook perfect steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the Maillard reaction. The moisture on the surface of the meat also evaporates and the juices become concentrated, forming the appealing brown crust.

Purchasing Steaks:

When buying steaks, buy the best grade of meat you can afford. It should be USDA Prime Aged Beef. If your butcher does not have this, the next best grade is USDA Choice.

Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color .

Grading Cuts of Beef:

Salting Steaks:

Use coarse, kosher, or sea salt only .

Cook the steak to you liking.

Using A Meat Thermometer:

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