STEAKS magazine: How to Make the Perfect Steak

Step 1: Choose the Right Cut
Select a good quality cut of steak. Popular choices include:
Ribeye
New York Strip
Filet Mignon
T-Bone or Porterhouse
Look for steaks with good marbling (fat distribution) as this adds flavor and tenderness.
Step 2: Prepare the Steak
Bring to Room Temperature: Take the steak out of the refrigerator about 30 minutes to an hour before cooking. This ensures even cooking.
Seasoning: Pat the steak dry with paper towels. Season generously with coarse sea salt and freshly ground black pepper on both sides. You can also add garlic powder, onion powder, or your favorite steak seasoning.
Step 3: Cooking the Steak
There are various methods to cook a steak, but here is a simple and effective stovetop and oven method:
Stovetop and Oven Method
Preheat Oven: Preheat your oven to 400°F (200°C).
Heat the Pan: Heat a heavy, oven-safe skillet (cast iron is ideal) over high heat until it’s very hot.
Add Oil: Add a high smoke point oil (like canola or vegetable oil) to the pan. You only need a thin layer to coat the bottom.
Sear the Steak: Place the steak in the hot pan. Sear for 2-3 minutes on each side until a brown crust forms. Avoid moving the steak around during this process.
Add Butter and Aromatics (optional): Add a tablespoon of butter, along with some crushed garlic cloves and fresh thyme or rosemary to the pan. Baste the steak with the melted butter and herbs.
Transfer to Oven: Move the skillet to the preheated oven to finish cooking. The time in the oven depends on the thickness of the steak and desired doneness:
Rare: 120-130°F (49-54°C) (4-5 minutes)
Medium Rare: 130-135°F (54-57°C) (5-6 minutes)
Medium: 135-145°F (57-63°C) (6-7 minutes)
Medium Well: 145-155°F (63-68°C) (7-8 minutes)
Well Done: 155°F+ (68°C+) (8+ minutes)
Use a meat thermometer to check the internal temperature for accuracy.
Step 4: Resting the Steak
Remove the steak from the skillet and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Step 5: Serving
Slice the steak against the grain to maximize tenderness and serve immediately. Pair it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips for Perfection
Quality Meat: Start with high-quality, well-marbled meat.
Seasoning: Simple seasoning with salt and pepper is often best, but feel free to experiment with other flavors.
Temperature Control: Use a meat thermometer for precision.
Resting Time: Don’t skip the resting period; it makes a big difference.
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