Beef Steak
Ingredients:
- 1 boneless beef steak (such as ribeye, sirloin, T-bone, filet mignon, or another preferred cut)
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- 2-3 tablespoons of olive oil or butter (or a combination of both)
- Optional: garlic cloves (crushed), fresh herbs like rosemary or thyme, or your favorite steak seasoning
Tools:
- Cast iron skillet (highly recommended for its heat retention) or non-stick frying pan
- Tongs or spatula for flipping
- Meat thermometer (optional, but useful for checking doneness)
- Resting tray or cutting board to let the steak rest after cooking
Step-by-Step Process:
1. Choosing the Right Steak
The foundation of a great steak starts with the cut of meat you choose. Popular steak cuts include ribeye, sirloin, T-bone, filet mignon, and New York strip. Ribeye is known for its tenderness and marbling, while filet mignon is prized for its melt-in-your-mouth texture. Sirloin is a more affordable option, offering great flavor but slightly less tenderness.
When selecting your steak, choose one that’s about 1 to 1.5 inches thick for an even cook. Thicker cuts allow for a better sear and more control over the doneness.
2. Bringing Steak to Room Temperature
Before cooking, it’s important to let the steak sit out at room temperature for about 30-60 minutes. This allows the meat to cook more evenly. If the steak is too cold when placed in the pan, it will seize up, leading to uneven cooking. Room temperature steaks sear better, resulting in a more flavorful crust.
3. Seasoning the Steak
Pat the steak dry using paper towels to remove any surface moisture. This step ensures a good sear when the steak hits the hot pan. After drying, season generously with salt and freshly ground black pepper on both sides. Salt is crucial for enhancing flavor and creating that beautiful, savory crust.
If you prefer extra flavor, you can add additional seasonings like garlic powder, onion powder, or your favorite steak rub. For an added boost of aromatic flavor, rub a little olive oil over the steak before seasoning.
4. Preheating the Skillet
Heat a cast iron skillet or a non-stick frying pan over medium-high heat. This step is key to getting that perfectly browned crust. Allow the pan to heat for about 3-5 minutes. A hot pan is essential for achieving that sought-after sear. To test if the pan is ready, sprinkle a few drops of water in the pan—if they dance around and evaporate quickly, the pan is ready.
5. Cooking the Steak
Now comes the crucial part: cooking the steak.
- Add Oil or Butter: Once the pan is hot, add 1-2 tablespoons of olive oil or butter. For extra flavor, you can use a combination of both. Swirl the fat around to coat the pan evenly.
- Place the Steak in the Pan: Gently place the steak in the skillet, ensuring it doesn’t touch the edges of the pan. You should hear a loud sizzle when the steak hits the hot pan. This sound indicates a proper sear is beginning to form.
- Sear the First Side: Leave the steak undisturbed for about 2-4 minutes, depending on its thickness. Don’t press down on the steak with a spatula—this only squeezes out precious juices. The goal is to get a deep, golden-brown crust without overcooking the interior.
- Flip the Steak: After the first side has developed a nice sear, use tongs to flip the steak to the other side. You can add aromatics such as a couple of crushed garlic cloves or a few sprigs of fresh rosemary or thyme to the pan for added flavor. As the steak cooks, baste it with the rendered fat using a spoon for a few seconds to ensure even flavor distribution.
- Cook the Second Side: Let the steak cook for an additional 2-4 minutes for medium-rare, adjusting the time based on your desired level of doneness. For a more accurate reading, use a meat thermometer to check the internal temperature.
6. Checking for Doneness
If you want to ensure the steak is cooked perfectly, use a meat thermometer to check the internal temperature. Here’s a guideline for doneness:
- Rare: 120-125°F (49-52°C) – cool red center
- Medium-rare: 130-135°F (54-57°C) – warm red center
- Medium: 140-145°F (60-63°C) – pink center
- Medium-well: 150-155°F (66-68°C) – slightly pink center
- Well-done: 160°F (71°C) and above – brown center
Alternatively, you can test doneness by pressing gently on the steak with your finger. Rare feels soft, while medium is firmer, and well-done is very firm.
7. Resting the Steak
Once the steak has reached your desired doneness, remove it from the skillet and place it on a cutting board or resting tray. Let it rest for at least 5-10 minutes. This is a crucial step, as it allows the juices to redistribute throughout the steak, making it more flavorful and juicier. Cutting into the steak too early will cause the juices to run out, leading to a dry piece of meat.
8. Slicing and Serving
After resting, slice the steak against the grain. Slicing against the grain helps tenderize the meat, making it easier to chew. Serve the steak whole or sliced, with your favorite sides like mashed potatoes, roasted vegetables, or a crisp salad.
Additional Tips:
- Searing Tip: To get a better sear, don’t overcrowd the pan. If cooking multiple steaks, sear them in batches to ensure each one gets an even, beautiful crust.
- Butter Basting: For a rich, indulgent touch, add a tablespoon of butter to the pan when the steak is nearly done, and spoon the melted butter over the steak for a few seconds to add depth of flavor.
- Resting Time: Don’t skip the resting time! It’s essential for retaining moisture in the steak.
By following these steps, you’ll achieve a perfect beef steak every time—crispy on the outside, tender and juicy on the inside. Enjoy!
