Today on Cooking I'm showing you How to Cook Steak Perfectly Every Time. This method works for any cut of steak and will help you achieve the perfect steak every single time. There's no need to be intimidated by cooking steak because it's actually super easy.
The first thing you need to do is pull your steaks out and let them sit at room temperature for at least 30 minutes.
If you're using frozen steaks you'll want to thaw them in the fridge first, but you want them to come to room temperature. If you'll notice we're using a nice thick steak. Thick steaks are actually easier to cook perfectly. Thin steaks will cook too fast and may even dry out, so choose a good thick steak.
INGREDIENTS
- 2 beef steaks, at least 1-inch thick
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 tablespoons softened butter
- 1-2 cloves garlic, minced
Today we're using a couple of New York Strip Steaks, but the same method works with Ribeye or T-bone or even filet, so choose a cut of steak that you like.
There are actually 3 different grades of beef: Select, Choice, and Prime, and it's all based on the marbling and flavor in the beef. Now the difference between select and choice is actually pretty big, so I always recommend choosing at least choice grade or prime grade beef when you're making steak..
Once your steaks have had a chance to sit out at room temperature for 30 minutes preheat your oven to 375 degrees Fahrenheit and heat a large heavy skillet on the stove until it's smoking hot. Then we'll prep our steaks.
Drizzle just a little bit of olive oil onto each steak and rub it into the top, the sides, as well as the bottom. Then we're going to put together our rub.
You can add other spices and herbs but I like to keep it simple and let the meat shine. We're going to take this mixture and sprinkle it over our steaks and rub it right in, and you want to make sure you do both sides.
INSTRUCTIONS
1. Remove steaks from the refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3. preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium-rare.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
Place the steaks down directly into the pan. You don't need to add any oil or anything, and we're going to sear each side of the steak for 2-3 minutes per side. And then since these have a little fat strip that runs along the side, you want to render that fat down so just turn it onto its side and hold it there with tongs.
You always want to render the fat so you don't up with a chewy piece of fat around the edges. Once it is seared on both sides and you've rendered the fat then just slide them into the oven to finish cooking.
The amount of time you need to leave your steak in the oven varies depending on how long you seared your steak and how thick they are. A good rule of thumb is about 5 minutes per inch, but if you want 100% accurate results, use a meat thermometer. I pull my steak out when it reaches 130 degrees Fahrenheit for a good medium-rare.
The steaks will need to rest for at least 10 minutes before serving, so you want to dollop on a tablespoon of butter onto each one so it will melt over the steak while it rests.
As you let your steaks rest the internal temperature will continue to rise by about 5 degrees. It's important to let your steaks rest because it gives them a chance for the juices to reabsorb into the meat, giving you the juiciest, most perfect steak possible.
After 10 minutes of resting, you are ready to eat!
