How To: The Perfect Steak

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Everyone has their own way of cooking what they consider to be the perfect steak, but many of those methods are simply outdated. With just 30 minutes of prep and 15 minutes of cooking time, you could be enjoying the perfect steak. Below you’ll find our guide that contains steps to follow to achieve a juicy center and a crispy crust.

1. Choose The Right Type Of Steak

First things first, you have to choose the right type if steak. The most ideal cuts are at least one inch thick. A ribeye is the classic go-to option for most steak lovers, but cheaper options such as a New York strip also taste amazing. Either way, it will be cheaper than the cheapest steakhouse could offer.

Secondly, you should pick a cut that has a decent amount of fat. More fat in a steak will help it remain juicy during the cooking process while retaining the sought after flavor and texture. Marbling, the white fat that runs through the cut, is a key indicator of a quality steak.

2. Season It Properly

There are only two good strategies for salting a steak. Either season it right before grilling, or 24 hours in advance. Frankly, any other time frame will cause the salt to pull out excess moisture and keep the steak from searing correctly.

Skip The Extra Spices

Moreover, avoid using pepper or other seasonings when going for the perfect steak. Anything else you are likely to add will burn due to the extremely hot pan we recommend for this method. If you must add you favorite spice blend, save it for after the steak is cooked. However, keep in mind that adding flavor this late in the game will only affect the outermost portions of the meat.

3. Cook It As Hot As Possible

Many people believe that searing a steak is about locking in the moisture, but we now know that to be untrue. The purpose of cooking with the highest possible temperature is actually to create a crispy crust that adds maximum flavor to the perfect steak.

Contrary to popular belief, there is absolutely nothing wrong with frequently turning and moving the steak. Halfway through cooking, add three tablespoons of butter and herbs to create a hot baste. Use a spoon to keep the steak covered in butter and continue to flip it until you consider it ready.

No Need To Add Any Oil

Oil can inhibit the searing process, so we intentionally skipped it in this method. As long as you are using a very hot pan and turning your steak frequently, there shouldn’t be any issue with sticking.

4. Time To Eat!

The easiest and most accurate way to find out the doneness of a steak is by using a classic meat thermometer. Many steak-lovers claim that cooking time and feeling are all they need, but this is simply not true. Every steak, every pan and every person is different. Use a thermometer to guarantee your steak is in the desired range every time. Begin checking the temperature of the steak about four minutes in as a way to determine how much time it still needs on the heat.

  • Rare: Those wanting rare steaks should quickly remove them from the heat at 125°F, after about 6 minutes of cooking. 
  • Medium-rare: Medium-rare steak should be removed from the heat at130°F, after about 8 minutes cooking.
  • Medium: If you want a medium steak (our favorite), it should be removed fromt heat at 140°F, with about 10 minutes of cooking.
  • Well-done: For those who prefer well-done, 160°F is the idea internal temperature to go for. 

Serve Your Steak Right Away

Letting a steak rest is among the most common tips you might hear. However, a sitting steak cools down rather quickly, and the difference in tenderness is almost nonexistent. A hot steak covered in butter is well worth any slight difference in tenderness.

Always Slice Along The Grain

One last piece of advice is to always cut along the grain. Slicing a steak along the grain leaves you with shorter meat fibers, which increases the tenderness of each bite. Look for tiny grooves running along the steak in the same direction, typically from tip to tip, and cut into them. Follow these tips and you will notice a remarkable difference in the quality of your steaks. Happy hunting!

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Mariah Stolkins

Mariah Stolkins

Food Critic/Blogger

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Mariah Stolkins

Mariah Stolkins

Food Critic/Blogger

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