Cooking a steak is a matter of personal preference, but here’s a general method for achieving a delicious steak:
Choose a good cut of steak: Popular choices include ribeye, sirloin, T-bone, and filet mignon. Look for steaks with marbling (intramuscular fat) as it enhances tenderness and flavor.
Bring the steak to room temperature: Take the steak out of the refrigerator and let it sit at room temperature for 30 minutes to an hour. This allows for more even cooking.
Season the steak: Generously season both sides of the steak with salt and pepper. You can also add other spices or a dry rub for extra flavor if desired.
Preheat your cooking surface: Heat a grill, cast-iron skillet, or griddle over high heat. Make sure it’s hot before placing the steak on it.
Cook the steak: There are a few methods you can choose from:
Grilling: Place the steak on the hot grill and cook for a few minutes on each side, depending on the thickness of the steak and desired level of doneness. Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well. Let the steak rest for a few minutes after cooking.
Pan-searing: Heat a well-oiled cast-iron skillet or heavy-bottomed pan over high heat. Add the steak and sear for a few minutes on each side until you achieve your desired level of doneness. Use the same internal temperature guidelines as mentioned above.
Reverse-searing: This method involves cooking the steak at a low temperature in the oven first, then finishing it with a quick sear on the stovetop or grill. It results in a more evenly cooked steak. Preheat the oven to around 275°F (135°C) and cook the steak until it reaches an internal temperature of about 10°F (5°C) below your desired level of doneness. Then, sear it on a hot pan or grill for a minute or two on each side.
Let the steak rest: After cooking, let the steak rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and flavorful steak. Tent the steak loosely with foil to keep it warm.
Optional: Add a finishing touch: If desired, you can top the steak with a pat of butter or a sauce of your choice to enhance the flavor.
Slice and serve: Slice the steak against the grain (the lines you see in the meat) for maximum tenderness. Serve it hot and enjoy!
Remember, cooking times can vary based on the thickness of the steak and the heat source, so it’s essential to monitor the internal temperature using a meat thermometer for precise results.
