Perfect Steaks - How To Cook Perfect Steaks
Cooking Techniques for the Perfect Steak - Types of Steaks

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.

Cabernet Filet Mignon

T-Bone Steaks

 

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Salting the Steaks:

Do not salt your steaks just before cooking. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat's surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices. On the grill, the steak would turn gray, not brown.

On Food and Cooking, by Harold McGee (Food Scientist):
Meat cells brown at around 310 degrees F. Water on a steak's surface boils and turns to steam at 212 degrees F, so a wet steak can turn gray and cook through before its surface can brown.
 

Exception to the Rule - Steak Salt Curing Method: This salt curing method can make a choice cut of steak taste like prime steak. Use kosher or sea salt only (not fine table salt). Use 1-inch steaks or thicker. Cover both sides of your steak generously with salt. Let sit at room temperature for one (1) hour. If using thinner or thicker steaks, modify the time accordingly. Rinse off all the salt with water and then pat the steaks completely dry with paper towels. Cook the steak to you liking.

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Cooking Perfect Steak Recipe:

Recipe Type: Beef
Yields: serves many
Prep time: 5 min
Cook time: 10 min

 

Ingredients:

4 to 6 ounce (1-inch thick) beef steaks (of your choice)

Pan-Searing Steaks:

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil.

Sear the steaks, moving them with tongs a little so they don't stick to the bottom, approximately 5 to 6 minutes per side. Using this Pan-Searing technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making).

Serve whole or slice thin and fan onto individual serving plates.

Sear-Roasting Steaks:

Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.

Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to your wine sauce). Serve whole or slice thin and fan onto individual serving plates.

Grilling or Barbecuing Steaks:

Using dry heat from a grill is another great way to cook quality steaks. Remove steaks from refrigeration 1 hour before cooking and wipe any excess marinade (if used) off the steaks.

When you are ready to grill, preheat barbecue grill and coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Place steaks onto hot grill. Only flip the steak once. Let it cook on one side, then let it finish on the other side.

Grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness.

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

 

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