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What Is The Best Way To Cook A Steak

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How Long To Cook Steaks In The Oven

What Is The Best Way To Cook Steak?

I get this question so often and it is actually my least favorite one. I can understand the ease of setting a timer and wanting the steak to take that exact time and voila, its perfect. Unfortunately, it doesnt work that way. You have to track the steaks temperature and not the time because each steak is different in amount of fat, in thickness, in muscle structure, and simply the way it will react to cooking.

To get truly the steak you want at the level of doneness that you want, use a meat thermometer to check the temperature. The times that I will give you below is just the estimates and to be used as a guide and not exact measurement.

For Thinner Steaks That Are Around 1 Inch Thick And Cooking At 4:

Rare 2 minutes to sear and in 3-4 minutes the oven

Medium-rare 2 minutes to sear and 5-7 minutes in the oven

Medium 2 minutes to sear and 8-10 minutes in the oven

Medium-well 2 minutes to sear and 10-12 minutes in the oven

Well 2 minutes to sear and 12-15 minutes in the oven

NOTE: different steak thickness will take different amount of time!

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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What Is A Good Steak Tenderizer

There are a couple of excellent steak tenderizers that you can use to soften your steak, close to what it would be like if you had used a meat grinder.

The best are made with an abrasive material like salt or coarse sugar, which will cut into the tough fibers in the meat.

If youre not sure what to buy, these are the ones Ive had good experiences with.

Is It Better To Cook A Steak In The Oven Or Stove

What Is the Best Way to Cook Steak &  Potatoes Together in ...

This is something even though steaks are typically not cooked on an ovens, Rizzo points out that the oven can work for the thicker parts of the beefsteak. There is no need to overtop or overcook the meat on your stovetop sear when grilling steak, it can be done on the stovetop, but make sure you do not overload the cooking pan while grilling steak.

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The Best Cuts Of Steak

There is nothing like a big and juicy steak. There are cuts of steak for every occasion. The more laid-back family dinner roast beef with french fries, or the five-star ribeye paired with Italian wine and shallot-roasted red-skinned potatoes.

Regardless of the occasion, steak is a favorite protein among meat eaters, and when given the proper cuts, its buttery tenderness goes above and beyond any other type of poultry or fish.

We are excited to explore some of the most famous and best-known cuts of steak to present you with our top 10, ranked from the best cuts for home cooking to those served at five-star steakhouses.

Read on if you want to test your steak knowledge or simply affirm what you already knew!

How Long To Cook Steak

Our cookery team have outlined what you can expect from each category of steak.

  • Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
  • Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
  • Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
  • Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
  • Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.

Its very important to consider the size and weight of your steak before calculating the cooking time. If youre unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.

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How To Pan Sear Steaks:

  • Pat dry use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
  • Season generously just before cooking steaks, sprinkle both sides liberally with salt and pepper.
  • Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
  • Sear steaks add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges .
  • Add butter and aromatics melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness .
  • Remove steak and rest 10 minutes before slicing against the grain.
  • Pro Tip: We prefer using a large cast-iron pan for best heat conduction, but a large heavy stainless steel pan will also work.

    Steak Doneness Temperature Chart:

    The Best Way to Cook a Steak. Period.

    A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.

    • Medium Rare : 145 degrees F
    • Medium : 160 degrees F
    • Well Done : 170 degrees F

    Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak .

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    How Do You Cook Sizzle

    Step 1:

    Get the right tools. Youll need to get a skillet, heavy-bottom pot or Dutch oven, tongs, gloves or potholders, and a meat thermometer.

    Step 2:

    Season your beef. Season your beef steak with salt and pepper on both sides of the meat.

    Make sure you season both the top and bottom of the steak so you get all-over flavour!

    Step 3:

    Pan sears it to brown the outside. If using a cast-iron skillet, preheat it for 8-10 minutes on medium-high heat before adding the steak to it.

    Then add 2 tbsp of vegetable oil to coat the bottom of your skillet before searing your steak.

    If youre using a non-stick skillet or a pot, you can skip this step. Once your steak is in the pan, let it sit for 1 minute before flipping it over to sear the other side for another minute.

    Step 4:

    Cook sizzle steak for a few minutes. Let the meat cook on low heat until you see that its browning and sizzling.

    If you want to cook your steak medium-rare, this part should only take about 4 minutes.

    Step 5:

    Add butter or oil and let it rest. Once your steak is finished cooking, add 2 tbsp of unsalted butter to the pan and let it melt down.

    Then add 1/8 tsp chopped fresh thyme leaves. Let the steak rest for 5 minutes before serving it.

    Step 6:

    Season with salt on top of steak before serving. This will add another layer of flavour, especially if your pan is on the saltier side.

    Step 7:

    Serve and enjoy! Your sizzle steak should be medium-rare after cooking for 4 minutes per side over low heat.

    Is Round Steak Easy To Find

    Round Steak is very easy to find if anything, it can be a bit overwhelming, because each store/butcher uses different names for the meat cuts.

    There are also different grades for Round Steak: Prime, Choice, and Select. Prime Round Steak is the most tender and flavorful and expensive. These cuts are usually found only in restauraunts and can be rare to find at the grocery store or local butcher shop. Choice cuts are found at most grocery stores and local butcher shops. They are leaner than Prime cuts. Select cuts are the cheapest option and are very lean and tough. They are usually easier to find.

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    Let The Steak Come To Room Temperature

    Next, let the steak come to room temperature for about 30 minutes or so. While this step might seem unnecessary, it can mean the difference between a good steak and a great steak. Thats because if the steak comes straight from the fridge, it wont cook evenly the inside will stay raw even after the outside sears.

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

    What Is The Best Way To Cook Steak

    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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    The Best What Is The Best Way To Tenderize A Steak 2022

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    How To Cook Round Steak

    The best way to cook Round Steak is with moisture, which makes this cut of meat much more tender. Moist cooking includes slow cooking and braising. The difference between slow cooking and braising is that slow cooking covers the meat with liquid and cooks slowly over time, while braising cooks the meat with smaller amounts of liquid and often starts with the meat being pan-seared first to enhance the flavor.

    Top Round meat is usually more tender than Bottom Round cuts. Still, if you plan to grill it, its best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy. For this reason, Top Round makes amazing deli meat for sandwiches. It also makes a great London broil, which involves marinating a thick slab of Top Round, and then grilling it quickly over high heat. Just make sure you always slice it against the grain to make it more tender.

    Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. They are also used to make ground beef and deli meat. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches.

    The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it.

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    How To Prepare Steak

    Theres no need to take steak out of the fridge for 30min if you dont have time it makes no difference to the end result.

    The biggest blunder people make is not drying their steak thoroughly before cooking its one of the most vital pieces of prep. When you unwrap steak from its packaging, theres usually a layer of moisture on the surface that prevents the meat from browning, so the steak needs to cook for longer to drive off the water if it has any hope of getting golden. The result? Unpleasant grey meat that is overdone. Pat all over with sturdy kitchen paper until completely dry, and the steaks will brown quickly and evenly.

    Dont season the meat until the very moment before you put it in the pan. Any earlier and the salt will draw moisture out of the meat and a) need drying with kitchen paper again b) make the finished steak tougher.

    Whats The Most Expensive Cut Of Steak

    How To Cook Steak Like A Pro Chef | The Best Way

    The creme de la creme. Japanese Kobe steak is usually considered the most expensive steak globally, with its marbling recognized as the worlds best. With strict grading processes and only 3,000 cattle making the cut annually to be called authentic Kobe beef, you can see why it is an expensive option.

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    Temps And Times For Sous Vide Tenderloin Steaks

    Lean tenderloin is easily overcooked and, lacking intramuscular fat, will become dry. I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. I like my tenderloin in the very-rare-to-rare range, between 120°F and 128°F , for optimal tenderness and moistness.

    The timings here are all given for steaks one and a half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 30 minutes. Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons.

    How To Cook Steak

  • Season the steak with salt up to 2 hrs before, then with pepper just before cooking.
  • Heat a heavy-based frying pan until very hot but not smoking.
  • Drizzle some oil into the pan and leave for a moment.
  • Add the steak, a knob of butter, some garlic and robust herbs, if you want.
  • Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
  • Leave to rest on a board or warm plate for about 5 mins.
  • Serve the steak whole or carved into slices with the resting juices poured over.
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    Why Sous Vide Your Steak Because It’s The Most Reliable Way To Get Perfectly Cooked Meat Every Single Time This Guide Covers Everything You Need To Know From Temperature Guidelines To Faqs To Searing And Serving Tips

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    Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there’s a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you’ll be able to achieve steaks that are more evenly cooked from edge to edge than what you’ll find in even the best steakhouses in the world.

    That’s right: Sous vide cooking allows you to cook better than the best steakhouse. We recently reviewed the best immersion circulators on the market, so you can pick one up to use at home right now.

    Of course, this information should prove useful to anyone who owns a functional sous vide device, or even someone hacking it with a home rig or a plain old beer cooler.

    With traditional high-heat cooking methods, hitting that perfect medium-rare sweet spot is about as tough as bull’s-eye-ing a womp rat in a T-16. A moment too short or too long on the fire, and your steak will come out under- or overcooked. Sous vide precision cooking methods solve that issue completely.

    Ideal Thickness For Sous Vide Steak

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    The thickness of a steak is not just about portion control. Without an adequately thick steak, it’s very difficult to get that perfect contrast between exterior and interior. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process.

    I try to get steaks that are at least an inch and a half thick, if not a full two inches. This does mean that each steak ends up weighing between 12 ounces and a poundâthat’s big, even for someone with a healthy appetite for red meat. But remember this: It’s better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share.

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