How to make beef steak

In addition to the ever-popular tenderloin, roast beef, rib eye, and rump steak, there’s a world of underrated, value-for-money steaks that will excel in flavor. Side skirts, thick skirts, and skinny skirts are delicious and definitely worth a try, but here we’re going to focus on Jamie’s favorite steak, Federsteak (aka Flat Iron Steak). Full of flavor, texture, and marbling of fat, the feather steak is just the right size to keep you satisfied. Let your butcher remove the hard tendon in the middle and you’re good to go. But first, if you want how to make beef steak, no matter which cut you choose, there are some guidelines to keep in mind.

What you need how to make beef steak

Here’s everything you need:

  • Thick cut steak – no thicker than 2.5cm/1″ as we want to cook it entirely on the stove (thicker cuts need to be done in the oven). Ideal Steak: Boneless Rib Eye/Scottish Filet Mignon,
  • Porterhouse/New York, T-Bone. Quality: Putting premium steak first is what really sets the economy steak apart.
  • Butter, Garlic and Fresh Thyme
  • 1 a teaspoon of salt, 1/4 teaspoon pepper

How to make beef steak

Today’s recipe is more of a technique than a recipe – but it’s something all steak lovers should know because it’s simple, worthy of a premium steak, and a real way to upgrade an economical steak.

It’s that simple: As the steak sears in the pan, add the butter, garlic, and thyme, basting as the steak cooks. Garlic-thyme-infused butter does all sorts of wonderful things to the steak, seeping through cracks and crevices and clinging to the steak’s crust.

1. Buy the best steak to grill.

The best steaks for stovetop cooking are boneless steaks that are 1 to 1.5 inches thick. Thicker cuts, such as New York steak or boneless rib eye, are best for this method. Look for a steak with plenty of marbling (the white fat that runs through the meat), and don’t be afraid to ask your butcher to cut a thicker steak if needed. When a steak has enough fat, it tends to stay juicy throughout the cooking process and has the meaty flavor and texture you’d expect from a steak.

Prepare a coal or gas grill for direct heat. Heat to medium-high, about 40 minutes for charcoal and 10 minutes for gas grill.

2. Seasoning.

The ability to marinate steak and salt seasoned meat is like a curve. On one end of the spectrum, seasoning a steak before grilling results in a well seasoned steak. On the other hand, if you season your steak all day in advance, you’ll end up with an equally seasoned steak. Any time in between will cause the salt to absorb surface moisture, preventing deep burns. Salt Steak 30 Minutes: For those nights of making steak on a whim, this is the best option and my go-to method. Adding salt before cooking will season the steak and help create a dry surface for searing.
Salted steak for 24 hours: Marinating the steak overnight (18-24 hours before you plan to cook it) also creates a dry surface for searing, but adds some more concentrated flavor to the internal organization. This operation requires a lot of refrigerator space, though, as you’ll need to air-dry the marinated steak on a cooling rack above the tray.
I personally never thought about seasoning the steak the night before. That night, when I want to eat, I usually pick up a steak and cook.

3. Cook it hot and fast.

Here, I want you to believe me. Put your heaviest frying pan, preferably cast iron, over high heat and let it get hot enough to smoke a little before adding the steak to the skillet. Hot, hot heat is essential to creating a nice crust on your steak. Searing isn’t about keeping the moisture in the meat (research proves this to be a false theory) – it’s about creating a crispy crust on the outside that adds tons of flavor to the finished steak.

Stir the steak, rotating or flipping about once every minute to create a thin, even crust on the outside. About halfway through cooking, add a few tablespoons of butter, herbs, and seasoning to make a hot pickle to finish off the steak. Dip the steaks in the hot butter with a large spoon and keep turning them until the steaks are done to your desired doneness.

Place beef on grill over medium-high heat. Cover grill; cook rib eye 6 to 8 minutes, brisket and T-bone 10 to 12 minutes, brisket and T-bone 13 to 15 minutes Parts indicate 145°F for medium rare or 160°F for medium Gare . Sprinkle with salt and pepper.

4. Skip the oil – how to make beef steak

You’ll find that this recipe doesn’t require oiling the steak or pan to prevent sticking. Oils can inhibit browning, thereby slowing the burning. Sticking shouldn’t be a problem as long as you’re using a very hot cast iron skillet. To check doneness, cut a small slit near the center of a boneless cut or near the center of a bone cut. Medium Rare is very pink in the center and light brown around the edges. The medium is light pink in the center and brown around the edges.

5. Determination of doneness

The best and easiest way to determine the doneness of a steak is to use a stick thermometer. With so many factors at play—steak, pan, oven—the only way to make sure you get the doneness you want is to measure the temperature.
About halfway through cooking, at about four minutes, start checking the temperature of the steak with a probe thermometer as a guide for how long you need to cook.

  • For rare steaks, remove the steak from the heat of 125°F and cook for about 6 minutes.
  • For a medium-rare steak, try removing the steak from around 140 degrees Fahrenheit for about 8 minutes total cooking.
  • For medium-sized steaks, 140°F is the best temperature for a total cook time of 9 to 10 minutes.
  • A well-done steak takes about 12 minutes.
  • Don’t worry – the buttering step helps ensure even the best steak is juicy and delicious.
how to make beef steak-min
how to make beef steak-min

6. No need to rest

I used to believe that even a short break between cooking and cutting a steak made a big difference in finding a juicy steak. And I know I’m not alone – this is culinary wisdom that spreads easily without limits. But Harry, Kitchn’s food editor, sent me a link to an article that argues (very convincingly) that a rested steak isn’t as important as serving a hot steak. Reading this theory from Amazing Ribs’ Meathead contradicts what I think I know about steak. After our conversation, I ran a comparison test, hoping to prove the theory wrong.

Hot steak is delicious steak

A steak is a relatively small piece of meat compared to a brisket or roast, so it heats and cools quickly and is only allowed to carry a few degrees, if any. Between resting, slicing, and moving to the plate and table, most homemade steaks cool quite a bit before we actually eat them. There’s a lot of joy in eating a hot steak: the rind is still perfectly crispy, the cooking butter is still dripping warm, and the juices collect on a playground plate for dipping. When taste-testing a rested steak with a steak fresh from the pan, I noticed little difference in tenderness and juiciness from the hot steak. Just happier eating! Every time I pick hot steaks side by side.

Feel free to let your steak rest if you need a few minutes to make a skillet sauce or sauté some spinach in a still hot skillet. If you’ve followed the other three features of this recipe – buy a good steak, season it, and cook it hot and fast – then you’ve done all the important things to cook the perfect steak. Now you have a perfect steak with really good pan sauce!

Cooking time and doneness of meat

  • Rare (very red inside, very moist, red juice):
    Fry for 2 minutes per side, turning only once.
  • Touch Test: Very soft to the touch.
  • Medium (pink inside, moist, clear to pink juice):
    Bake 4-6 minutes per side. Only turn once.
  • Tactile test: firm and flexible.Medium Rare (lighter red inside, moist pink sap), Bake for about 3-4 minutes per side. Just turn it once before pink moisture pearls appear on each side.
  • Touch test: soft and elastic: Well done (lime grey inside, dry, clear or no sign of pink sap), Cook for 2-4 minutes per side, then reduce heat and cook for another 4-6 minutes.Touch test The touch is very firm.

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