How to Cook the Perfect Steak
Over the years I have ruined more steaks than I care to remember. From charred babies to still moo’ing on the plate, my family has eaten the entire range. I have tried everything to cook the perfect steak, sometimes with success, sometimes with disaster.
I have been testing methods for the last couple of months with consistently high success rates. I have learned it isn’t so much about the steak (although nicer cuts do make for a more enjoyable steak) as it is about how it is cooked. Ready to learn my secret to cooking the perfect steak?
I believe the real secret to cooking the perfect steak is to combine pan searing with an oven finish. Cooking your steaks like this will result in a nice crusty outer edge and a juicy inside.
According to the directions I have read from dozens of sites, the rule of thumb is to grill or stove top cook your steaks for about six to seven minutes per side depending on how well done you want your steak. This hasn’t worked well for me. Depending on the type of steak, I end up with an overcooked steak that is often burnt on the outside. By combining pan searing with oven finishing, you will always have the perfect steak.
2 Steaks (8-10 ounces, thick cut)
2 Tablespoons Olive Oil
2 Tablespoons Butter (real butter – it does make a difference)
Salt & Pepper to taste
Grab steaks from refrigerator and place on plate about 30 minutes before time to cook. This will allow the steak to come to room temperature and will aid in the cooking process.
Arrange rack in oven to second level and turn on preheat to 415 degrees.
Unwrap steak and generously season both sides with salt and pepper.
Place olive oil and butter in a cast iron skillet and turn on the stove top to medium high.
When the pan is scorching hot (the oil and butter will bubble and ripple), place the steaks in the pan and do not touch for two (2) minutes.
After two minutes, turn steaks over and repeat.
Once both sides of the steaks are seared, place skillet in the preheated oven (Note: the pan will be SCREAMING HOT – and splattering – use caution and oven pads please)
Allow the steaks to cook for the additional time needed based on how well done you desire your steak. Average cook time will be for rare steaks about 4-5 minutes, medium rare about 5-6 minutes, medium well about 6-7 minutes.
When finished cooking, remove from oven and place steaks on a plate. Tent with foil and allow to rest for five (5) minutes before serving or slicing. Don’t skip this part, as it allows the steak to rest and maintain the juices for a more tender portion. If you cut it too soon, all the juices will run out and the meat will not be as tender.
Now that I have mastered the Sear and Bake method for preparing steaks, I enjoy eating them more at home.
Note: This method works on any type of steak (will also work on pork steaks or chops). The only thing you have to monitor is the length in the oven. I also recommend buying the thicker cut of meat versus the larger thinner cut. Base your purchase on the weight and not just how much of your plate it will cover. Thinner cuts are easy to over cook and then they become dry and tough.
If you have a thermal thermometer, use the following guideline to determine when to remove your steak from the oven. Because I like my steaks medium rare, I will pull from oven at about 135 degrees and allow it to come up in temperature while resting. Works perfectly every time!
Internal temperatures for steaks are as follows:
Rare: 130 to 135 degrees
Medium Rare: 140 to 145 degrees
Medium: 155 to 160 degrees
Well Done: 165 to 170 degrees
How do you like your steaks? Do you have a special topping you like on them? I like to use an herb butter but my hubster likes to use hot sauce. To each their own![amd-yrecipe-recipe:20]