HOW TO COOK THE PERFECT STEAK (2024)

FAQs

HOW TO COOK THE PERFECT STEAK? ›

Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.

Once a good initial sear has developed on both sides of the meat, add unsalted butter to the pan along with aromatics. A garlic clove or two, or a halved shallot, are both good ideas, as are woodsy herbs like thyme or sage. The butter will melt and the herbs and aromatics will infuse the fat with their flavor.

For the ultimate chef's steak preparation, if you don't have this steak seasoning, marinade your steak with a pink of sea salt, coarse ground black pepper, and minced garlic – this combo gives your chef's steak the ultimate caramelization and nice thick crust that we all love so much.

Put it in a cast iron pan and sear, then add butter and aromatics to make a buttery sauce to baste it with. You will cook your steak for about 5 to 6 minutes per side to achieve a well done temperature. When it's at 150F internally, you've reached the correct internal temperature for steak cooked well done.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter. It will sizzle right away and you'll create the ideal basting situation.

The salt layer is essential because it creates that “nice golden brown Maillard reaction” on your steak, according to Shim. Nadav Greenberg, the executive chef behind Michelin-starred Shmoné, explains that it's imperative to use fine salt rather than coarse or kosher.

How do restaurants make their steaks so tender? ›

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. So you've selected the best steak, seasoned it well, prepped it for the grill, and then grilled it to a perfect medium-rare.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.

Sous vide is one of the best methods to use to ensure that your steak comes out juicy and tender. This is an especially handy method to use for tough cuts of steak, like chuck or brisket, that require slow, even cooking to tenderize.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

If you want your steak to be seared on both sides with a bright red middle, ask for “rare.” If you want it to be “medium,” it will have lots of brown outside and a pink center. “Medium well” results in a small amount of pink in the center, while “well done” means no pink and a firmer final product.