Sure, here is a recipe for How To Cook The Best Steak:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thick-cut steaks (ribeye, New York strip, or filet mignon) | 2 (1-1.5 inches) |
| Kosher Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Cooking Oil (high smoke point) | 1 tablespoon (avocado, canola, or vegetable oil) |
| Butter (optional) | 2 tablespoons, knob |
| Garlic Cloves (optional) | 2 cloves, smashed |
| Fresh Herbs (optional) | 1 sprig thyme or rosemary |
Cooking Guide:
- Prepare the Steak:
- Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Pat the steak dry with paper towels to remove any surface moisture.
- Generously season both sides of the steak with kosher salt and freshly ground black pepper.
- Heat the Pan:
- Place a cast iron skillet or heavy-bottomed pan over medium-high heat. Let it preheat for at least 5 minutes until very hot.
- Add the cooking oil and swirl to coat the pan.
- Sear the Steak:
- Carefully place the steak in the hot pan. Sear undisturbed for 3-4 minutes per side, depending on the thickness and desired doneness (see tips for internal temperature reference). A golden brown crust should form.
- Optional Basting (for extra flavor):
- After searing the first side, add butter, garlic cloves, and herbs (if using) to the pan.
- Tilt the pan slightly and spoon the melted butter mixture over the steak for about 1 minute.
- Rest the Steak:
- Transfer the steak to a plate and tent it loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender steak.
- Serve:
- Slice the steak against the grain and enjoy with your favorite sides!
Tips:
- Cooking Temperature:
- Use a meat thermometer to check the internal temperature of the steak for your desired doneness:
| Doneness | Internal Temperature |
|—|—|
| Rare | 120°F (49°C) |
| Medium-rare | 130°F (54°C) |
| Medium | 140°F (60°C) |
| Medium-well | 150°F (66°C) |
| Well-done | 160°F (71°C) |
- Use a meat thermometer to check the internal temperature of the steak for your desired doneness:
- Cast Iron Pan: A cast iron skillet is ideal for maintaining high heat and searing the steak perfectly. If using a different pan, ensure it’s heavy-bottomed and preheated well.
- Doneness Preference: Start with a shorter cooking time and check the temperature frequently to avoid overcooking. You can always cook the steak a bit longer, but you can’t bring it back from being overcooked.
- Flavor Boost: Fresh herbs like thyme or rosemary add a fragrant touch during the final basting step (optional).
- Sides: Consider serving your steak with roasted vegetables, mashed potatoes, or a simple salad.
I hope you enjoy this recipe! Let me know if you have any other questions.
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