Quick Steak Cooking Tips
Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking
Pat dry and season the steak generously with salt and pepper this helps form that amazing crust we all know and love about great steaks
Get your skillet SMOKING HOT before putting the steak in again, for the crust
WARNING: The butter will sputter when you add the thyme, so stand back!
Take the steak off the stove BEFORE your desired internal temperature because the internal temperature will continue to rise as it rests and
REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!
Ive just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes. I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks.
What Is The Texas Roadhouse Steak
Texas Roadhouse claims that they take their meat seriously, having served USDA Choice steaks served at their restaurants since first opening in 1993. While this may sound like your average PR firm boasting, Texas Roadhouse seems to have taken a few unique initiatives to back up these usually tried-and-true claims. Via their own fact sheet, each Texas Roadhouse location has its own in-house butcher who is responsible for hand-cutting every piece of meat that is served. They even have a giant freezer to keep their meats at a perfectly preserved 34 degrees F. You can also choose your cut of steak at every location, just as you would at your local butcher.
What sort of steaks can you get at Texas Roadhouse? The smallest is the humble 6-ounce steak, while the heftiest is the truly filling 23-ounce steak. Selections include the Dallas Filet , the marbled Fort Worth Ribeye, or the Road Kill steak that is smothered in mushrooms, onions, and Jack Cheese.
Pick The Right Tenderizing Methods
Youll want to consider the type of steak youre cooking and how you plan on serving it to pick the best tenderizing method. Thinner steaks, like skirt and flank, lend themselves to marinades while thicker steaks may really benefit from salting.
Sometimes its best to use more than one method of tenderizing a steak. Really tough cuts, like skirt and flank steak, often benefit from pounding and scoring. If you also salt or marinate your steaks youll get the combined tenderizing effects along with a major flavor boost.
The only methods that dont work well together are salting and marinating. Since most marinades contain salt, theres no reason to do both.
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You Might Want To Skip The Sauce
When you order a steak from a restaurant, the chef usually intends for that steak to be delicious enough to devour the moment it hits your table. Smothering a perfectly cooked steak in heavy sauces can make some foodies cringe.
“In my opinion, you shouldn’t have any sauces with your steak so that you can appreciate the full flavors and taste of the meat,” said Qualin. “This is why chefs spend so much time researching and sourcing their steaks, from using different breeds and grades to experimenting with aging and cooking techniques.”
Try dressing up your steak with a simple dusting of salt and pepper, or ask for a ramekin of melted butter to add richness to your meat. If you aren’t sure about skipping the sauce, ask for it on the side that you can try your meat with and without enhancement.
Look For The Right Cut Of Steak
This is a highly subjective topic, but its generally agreed that the tenderloin is the most tender cut of steak. That being said, its not my personal favorite. Because its super lean, it can dry out if youre not careful!
When youre going all out, we recommend picking up a Prime ribeye or New York strip. Theyre the easiest steaks to cook because of their high levels of marbling, which build in a lot of forgiveness in case you accidentally overcook them.
Any 1-inch-thick steaks cut from the short loin or sirloin are also fantastic choices for the grill when youre on a budget. Thinner steaks from the plate tend to be tough but have a beefy flavor, and they grill up just fine if you marinate them.
I wouldnt recommend grilling steaks that come from the chuck, briske, or round. These tougher cuts are inexpensive, but theyre better suited for low-and-slow cooking methods.
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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!
You’ll Need To Choose Package Sizes
One of the things the butcher will ask you is what size package you want your hamburger in. Typically, it comes in one, one and a half, or two pounds. That of course depends on your family size and how much meat you usually use when cooking.
With our family of four we usually just do a one-pound package with our ground meat like hamburger and sausage. If I need two pounds in the event of a potluck, hosting a dinner, or batch cooking and doubling a recipe, then I’m able to just grab two packages out and know that that’s two pounds. For the majority of the time, especially when doing hamburgers, spaghetti, meatballs, or something like that, one pound is very sufficient for us.
The next decision you’ll need to make is how many steaks you’ll want per package. For our family of four, usually, I like to have two steaks per package. My daughter is still young while my son is starting to hit those teenage years and eating more, but even with that we usually are able to divide up the two steaks between the four of use. That gives us one meal with no leftovers. Again, this all depends on your family size.
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What To Serve With Steak
If youre after the full, luxury steakhouse experience, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.
For a low carb option, serve it with Creamy Mashed Cauliflower you will be amazed how delicious this is with the help of some extra flavourings!! And a few more options:
Crispy Smashed Potatoes pictured! Im a little mad about these theyre crispy on the outside and fluffy on the inside
Potato Dauphinoise good make ahead option, and also if youre serving a group of people
- 5garlic cloves, peeled and smashed to split
How Much Does A Texas Roadhouse Steak Cost
The price for your Texas Roadhouse dinner will vary from place to place, although the difference in cost is relatively minimal. For example, Menu and Prices places the Fort Worth Ribeye in the price range of $19.99 to $22.99 based on the size of the steak ordered, while Top Restaurant Prices places the same order in the price range of $15.99 for a 10-ounce cut to $20.99 for a 16-ounce piece. While not an enormous difference, it’s safe to say you probably won’t be paying an arm and a leg for your steak dinner.
If you’re looking to really get some bang for your buck, the Porterhouse T-Bone a 23-ounce Texas-sized steak that clocks in at a price range around $26.99, not including sides can jack that price up a little higher. If you want to enjoy a steak on a budget, it’s suggested you try the Road Kill steak, which costs around $8.99 to $10.99. While it may not be dirt cheap, you’ll still have plenty of free bread and peanuts to help you break even on your steak dinner.
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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.
Essential Tips For Cooking Steak
Buy the right steak for the job.
Since steaks come in a variety of sizes and price points, theres a steak for almost every cooking type or dining scenario. Feeding a hungry crowd from the grill? Flank or skirt are your best choice. Buy a filet or porterhouse to feed two for date night. Grab rib eyes or sirloin steaks for dinner with friends.
Season the steak well.
Every single kind of steak is made better by a generous sprinkling of salt in advance of cooking. For thick steaks like sirloins, season the steaks a few days in advance. Flank and skirt steaks can also be seasoned with quick marinades.
Use a thermometer to determine doneness.
A digital probe thermometer is the best tool you can buy for cooking steak. It will give you an instant read on the steaks doneness and prevent over cooking.
It doesnt have to rest.
Conventional wisdom is that all steaks should be rested before slicing and serving, but anecdotal research suggests that resting doesnt actually make for a juicier steak. And besides, a warm steak often tastes a little bit juicier anyway.
Always slice steak against the grain meaning that you cut the visibly fibers of the steak in half to shorten them and keep the steak tender.
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How To Choose The Perfect Steak
A perfect steak is one of lifes greatest treats and pleasures, but only if the best sourced meat is perfectly cooked. Times have moved on from the days when choosing a steak meant plumping for a Sirloin, or perhaps Rump if on a bit more of a budget. Now there are a multitude of cuts which were always available, but have now reached the limelight with good reason. So which should you go for?
Is It Prime Choice Or Select
All meat processed in this country is done so under the inspection of the U.S. Department of Agriculture. If a meat packer chooses, the USDA will also grade the meat for quality. The top grades are Prime, Choice, and Select. Because its expensive to do so, not all packers choose to have their meat graded. If a steak isnt labeled, chances are that if it were graded by the USDA, it would be stamped Select. Unfortunately, Prime beef, which has the best marbling, texture, and flavor, rarely reaches the markets where you and I shop, instead going straight to restaurants or overseas. Your best quality guarantee? Buy steak labeled Choice, though bear in mind that within this designation theres great variation in quality. Taste and compare the offerings from different markets and stick with what you like.
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Have The Steak Cooked To Your Liking
In general, medium rare is the ideal level of doneness for any type of steak.
This is because a medium rare steak has a warm and red center while the outside is brown and well-done the combination of which makes for a succulent and tasty meat.
But if you want to order your steak well-done, do so. You should always order your steak the way you like it. After all, you will only enjoy your steak dinner if your meat is cooked according to your taste.
Knowing about the different types of steaks and these tips on how you can best enjoy them will allow you to get the most from your steak dinner. By applying this knowledge, you can be sure all your steak dinners will be dining experiences you wont regret splurging on.
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For The Best Steak Dry
Finally, let’s talk about aging. All beef is aged before it gets to the supermarket or butcher shop. There are two methods for aging beef, wet and dry. Wet-aged beef is simply aged in vacuum bags and it’s the way most supermarket meat is aged. Dry-aged beef, on the other hand, produces more intense flavor and is the way the most high-end beef is aged.
Dry-aged beef has been hung in a cooler for a length of timea few weeks, usuallyunder humidity-controlled conditions, which allows excess moisture to drain out, thus concentrating the flavor and also tenderizing it by allowing the meat’s natural enzymes to break down some of the connective tissues that make a steak tough.
While it may be uncommon to find dry-aged beef at the supermarket, a better butcher shop or specialty food store should carry it. A warning, though: This superior quality and flavor are going to cost you. Dry-aged beef is more expensive, pound for pound because it has less moisture in itand thus less weightthan a regular steak. Yes, if you think about it, that means you’re paying for water. But, in the words of famed steak aficionado Frank Sinatra, that’s life.
A dry-aged steak is also going to have to be trimmed more, which means the butcher is going to have to charge a little more to make up for the bits that were trimmed off. So a dry-aged steak will cost more, but it is absolutely worth it.
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Sainsburys Taste The Difference Rump Steak 22/kg
This should have been a contender. Explicitly dry-aged on the bone for 21 days, its fatty edge delivers the bouncingly beefy, Sunday roast flavours of rigorously matured meat. Unfortunately, however, presumably wary of the timid British consumer, that fat had been trimmed back to a tiny sliver. Without more of it, the steaks hinterland becomes, as so many steaks are, a monotonous trudge. Yes, the meat itself offers a little intrigue a certain bloody, visceral tang, some mineral complexity but not in a way that commands your attention.4.5/10
Best Cut Of Steak For Medium
Most chefs will passionately insist that the best cut of steak for medium-rare is all cuts of steak, but of course, the way you like your steak cooked is all up to you. Cooking steak to medium-rare allows the steaks natural flavor to shine, so those extra-marbled, extra-flavorful cuts like ribeye and strip are particularly delicious at that medium rare, 130 degrees F to 135 degrees F internal temperature.
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The Godfather Of Steaks
If rib-eye is king, then filet mignon is the godfather. Its one of the priciest pieces of beef you can buy because it comes from the very tip of the tenderloin. Its the most tender meat on the cow, and each one only produces a few cuts. Its almost completely devoid of fat, sinew, and tendon, which gives it that soft, buttery texture.
The great thing about filet mignon is that it can be cooked in various ways and will always taste amazing. That is, if you dont overcook it. It should be a crime to serve filet any more done than medium rare, but it happens.
We recommend using a combination of direct and indirect heat when grilling a filet mignon. You can sear it over high heat then move it to low heat to finish. Or you can try incorporating a sous vide reverse sear method.
Vacio Or Bavette Steak
One of the steaks you might not have heard of is the vacio steak, an extremely popular steak in Argentina . The vacio is a primal cut of the flank, but it’s actually quite different from a flank steak. In the cow, the vacio hangs beneath the loin and is bolstered by the cow’s belly, which encases the meat in layers of fat. When butchered, the vacio steak has an unusual diamond shape, weighs between four and five pounds, and can feed a good-size party of hungry Argentines . It’s always slow-grilled whole, then sliced, and the well-marbled meat is tender and very flavorful. The crispy belly fat is almost as cherished as the steak itself.
In France, the vacio steak is called the bavette d’aloyau. It’s the exact same cut, but as you might expect, it’s cooked in the French way. The bavette is cut into individual steaks and is either marinated and grilled or pan-fried in butter and served with a shallot sauce and French fries. So, the next time you’re sipping wine in a bistro on the Champs-Élysées, and see steak-frites on the menu, order it, and enjoy a steak that’s loved on two continents.
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