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How To Cook Steak Perfectly Every Time (v2)
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- čas přidán 4. 06. 2022
- Learn how to cook steak perfectly every single time with this easy-to-follow recipe where steak is seared in a skillet on the stove and finished in the oven.
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PRINTABLE RECIPE: 🖨️ thestayathomec... 🖨️
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✅Ingredients
• 2 beef steaks, at least 1 inch thick
• 2 teaspoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• 2 tablespoons softened butter
• 1-2 cloves garlic, minced
✅Instructions
1️⃣ Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2️⃣ Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3️⃣ Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4️⃣ Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
5️⃣ While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6️⃣ When the steaks are removed from the oven, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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Restaurant Basting Method:
Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.
Reverse Sear:
Preheat your oven to 250 degrees Farhenheit. Place a wire rack onto a rimmed baking sheet. Season steaks as instructed in steps 1 and 2 and place onto the wire rack. Bake in the 250 degree oven until the internal temperature of the steaks reaches 10-15 degrees below your target temperature. Remove from the oven and sear in oil in a heavy skillet over high heat to form a deep golden brown crust.
Grilling Instructions:
Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare). When the steaks are removed from the grill, immediately top with 1 tablespoon butter each, tent with aluminum foil, and allow the steaks to rest 5 to 10 minutes before cutting into them.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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I’m a recently widowed father of 4. I feel like your channel was made for ppl like me. I appreciate what you have posted. It’s a real time saver for me.
I just tried this recipe and it was wonderful. I used strip loin steak , grilled and used the garlic butter after. The rest of the garlic butter was put on a baked potato. Thanks for the recipe.
Great video. Thanks to you, I am "rediscovering" my cast iron cookware (as well as adding some) with good results so far. In my view, this video is at the heart of what makes this channel so successful. Wonderful recipes that are simple to follow and yield delicious results and all served with beautiful smiles. Now that is a winning combination every time. Thank you and God bless you and yours.
Thanks so much. Have never tried it myself before. The butter method looks yum!
It's so good!
Thank you teacher for teaching me how to cook have a good day
Thank you and now finally know how to cook steak; have a beautiful day.
Definitely upped my Steak game.! Thank you so much. Happy Sunday.😎
I like you! Every time I follow your instructions, what I cook is just delicious. Thanks to you I actually eat what I cook instead throwing it in the trash can and Olé domino’s all the time.
Thyme&Rosemary is what i use as well so delicious
Thanks for sharing this video it was a great video teaching on how to cook a perfect steak
Thanks for watching
Thank you so much! I've been wanting to make steak, but have been so afraid. You made it look easy. Going to save this video for when I get to doing a steak. 🥰💝
You can do it!
Thanks for the great video update of this recipe. We love your work.
Mouth-watering! 🤩
Thank you really needed this
You do fabulous job on videos. Love your presentation style and recipes.❤❤
Good to see you're are still making these videos =)
Curious how you season your cast iron. It looks nicely seasoned.
Great tips. Thank you for sharing.
Thanks for watching!
This helped me a lot! Thanks you!
Glad it helped!
Alright definitely trying these styles!
Oh yummy yummy!
So Helpful Thanks again...
You're welcome!
Thank you for sharing. I’m one of those people. 👍😁👍❤️
Great tutorial...thanks for sharing.
I enjoy all your videos..
I'm so glad!
Magnificent thank you for sharing the video
Glad you enjoyed it
Thanks for sharing 🤗♥️♥️♥️
Thanks for watching!
Thank you I know now how to cook thanks❤️🍖
Now I want a Ribeye & baked potato for my Sunday dinner
GREAT VIDEO. STEAK IS MY NEMESIS. I BELIEVE I AM OVER COOKING. TY.
I love steak
Passando para prestigiar seu trabalho! 👍🏻
Can yall do airfryer series
Maybe one day.
I'd give ya my left one for one of those ribeyes.😀
Nice! Should I used unsalted butter?
If you want, but we use salted.
I wish I knew what heat setting these youtube chefs are using on their pans. Almost everybody fails to mention it, but I feel like it's SO crucial and literally the difference between perfectly replicating the recipe and ruining it. Medium heat? High heat? Medium high????
It’s a good thing I gave it to you! You can always refer to the written instructions in the video description if that helps.
okay so medium high heat refers to 175-200 Celsius (shoot a heat gun laser at pan surface) I personally push to 210 because the pan I use isn't the best meaning my pan loses temp easier than top grade cast iron.
Yes I find it funny they never give you an actual temp, which is very important. My rule of thumb is at least 195c. I hope this helps you, steak is good my friend.
Those grades don't mean much to me in the uk sadly except sirloin
What if I don't have oven?
learn to work off the surface temperature of your pan and thickness of steak. Feeling you palm and poking the steak can certainly work but keep in mind everyone has a different softness to their hands.
I only like 2 of you guys on 52, you are my favorite.
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Oven temp??
375
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BURNT! considering 6 mins per side? DON'T! IT'S BURNT! TASTES OF BURNT RUBBER!
she said 2-3 mins per side, I find 5 to 5.5 minutes total works good for me
I can appreciate a big smile, but her biggest smile is scary. For instance her thumbnail photos. Maybe she shouldn’t turn her head to the side and down. Just a recommendation
Recommendation: it would not be humanely possible for me to care any less about what you think.
Recommendation: You shouldn't waste time replying especially if you are only going to be nasty.
But why would you care what I say. @@Thestayathomechef
There are far better videos on cooking a steak. EG: Forget leaving your steak out - it does nothing. Dry the steak and then salt it and throw it in the frig for 45 minutes plus to allow the salt to absorb. Use a thermometer and go for 120-125 degrees. Tent it for 10 minutes while it continues to cook to 135 degrees as it rests. Check out Kenji or other competent cooks for the "reverse sear" and the rapid flip methods.
Thanks for your support!
How rude! Watch other videos, then, and keep your mouth shut on this channel.
letting the meat come to room temp IS important, It helps with rendering the fat while not over cooking it, and yes there are more advance videos, but this one is good for beginners I guess.
The Universal opinion combined with many tests is that fat begins to render between 130F and 140F@@daniellittle3249