How to Cook Any Steak Perfectly
Hi, today in this very much summarized article, I’ll show you how to cook steaks correctly. This method works for any kind of steaks, it does work for thin steaks as well as thicker steaks. And obviously, it will help you get the perfect cooking possible of a steak.
And don’t be intimidated by cooking steaks, because, they’ll be actually super easy obviously it’s not like chicken breast cooking or fish. But if you follow these simple steps that I’ll show you right now, you’ll end up having a well-cooked steak.
The first thing you need to do, is pull your steaks out and let them sit at room temperature for at least thirty minutes. If you’re using frozen steaks, you’ll want to thaw them in the fridge first but you do want them to come to room temperature.
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For me, I’m using this nice thick steaks. Thick steaks are actually easier to cook perfectly, and they will be cooked so fast and may even dry out. So, make sure to choose a good thick steak if you love thicker ones like me.
This same method works with any kind of steaks. So, choose a cut of steak that you like. There are actually three different grades of beef, select, choice, and prime. And they are all based on the marbling and flavor in the beef.
Now, the difference between these grades, the select is actually pretty big. So, I always recommend choosing at least choice grade, or prime grade beef when you’re making steaks.
And once my choice grade steak, have had a sit out at room temperature for 30 mins. I’ll pre-heat my oven to 375 degrees. And heat a large heavy skillet on the stove until it’s smoking hot, then I’ll prep my steaks drizzle just a little bit of olive oil onto each of my steak’s sides and rub it into the top, as well as the bottom.
Then you can put your rub, for me I like to make it super simple and just use a mixture of salt and pepper. But you can make it on your own way adding other spices and herbs.
Anyway, for me I use a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of white pepper and mix the whole elements together. Just as simple as that and let the meat shine.
And now I’m going to take this mixture and sprinkle it over my steaks, and rub it right in to make sure the both sides are covered by it. And now since my steaks are really thick, I would like to go a little more heavy-handed then you might think.
Before we go over and cook our sticks, there’s one last thing I like to do each time. I like to finish off my steaks with butter.
I already made a little garlic compound butter, by mixing two tablespoons of softened butter with 1 to 2 cloves of crushed garlic and just mash that together with a fork.
You can also add in some fresh herbs to this butter to make it an herb compound butter, but I’m keeping it simple with just a little bit of garlic.
And then go and head over the stove and make sure your skillet is smoking hot, which is exactly what you need. – Place the steaks down directly into the pan without any oil or anything and sear each side of the steak for 2 – 3 mins per side.
And since my steaks have a little fat strips along the side, I’m going to render that fat down turning it onto its side and hold it there with tongs. You always want to render the fat, so you don’t end up with a chewy piece of fat around the edges.
And once it’s seared on both sides and you’ve rendered the fat, go ahead slide them in the oven to finish cooking. The amount of time that you need to leave your steaks in the oven varies depending on how long you seared your steaks and how think they are.
A good rule of thumb, is about 5 minutes per inch. But if you want a 100% accurate results, use a meat thermometer. And pull your steaks out, when they reach a 130 degrees Fahrenheit for a good medium-rare.
The steaks will need to rest for at least 10 minutes before serving. So, you want to doll up on a tablespoon of butter onto each one so it’ll melt over the steak. While it rests as you let your steaks rest the internal temperature will continue to rise by about 5 degrees.
It’s important to let your steaks rest, because, it gives the juices a chance to reabsorb into the meat giving you the juiciest most perfect steak possible. And after 10 minutes of resting, you are ready to eat.
- 2 beef steaks, at least 1-inch thick
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 tablespoons softened butter
- 1-2 cloves garlic, minced