To cook the perfect steak, bring it to room temperature, season generously, then sear in a very hot, oiled pan (like cast iron) for a few minutes per side until a deep crust forms, basting with butter and herbs if desired, and crucially, rest it for 5-10 minutes before slicing against the grain for maximum tenderness and juiciness.
My top 10 tips for cooking a perfect steak
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
The healthiest way to eat steak is generally considered to be medium rare. Cooking steak to medium rare helps retain more nutrients and keeps the meat tender, whereas higher cooking temperatures may lead to nutrient loss and a drier texture.
To achieve tender steaks, pat the steak dry and generously season it with salt for at least 30 minutes before cooking. This helps the salt penetrate the meat, breaking down proteins for a more flavorful and tender result.
Let the Steak Rest
Meat that is cut too quickly loses its natural fluids and becomes dry. One of the key components of the secret to a juicy steak is resting it, which produces a soft, flavorful cut every time it is served.
One of the primary reasons chefs prefer not to cook steaks well-done is the loss of flavor. As the steak cooks longer, it loses more of its natural juices and fats, which carry much of the meat's flavor. The result is often a less flavorful piece of meat that doesn't showcase the quality of the cut.
Raw Concerns
Beef is safer than other meats when not thoroughly cooked because beef has denser muscles that bacteria cannot penetrate, so as long as the surface of the meat is seared at a high temperature without puncturing the muscle, the inside of beef is safe to consume.
How Long to Let Meat Rest. As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes. Thick cuts should rest for 10-20 minutes before you cut into them.
The Bavette steak, often known as the butcher's secret, has long been a hidden gem in the world of beef. This cut, taken from the lower sirloin, boasts a texture similar to flank or skirt steak but with a richer flavor profile that rewards careful preparation.
10 Steak Mistakes You're Probably Making And How to Fix Them
That's right: Go ahead and plop the ribeye on your cutting board and walk away for—surprise—five minutes (give or take). We know it's super tempting to dive right in, but you should resist slicing your steak for about five to ten minutes after it comes off the heat. The result? A juicier, more flavorful meal.
(Most home ovens go down to only 200°F—you can use this temperature.) Cook the steaks for 20 to 40 minutes, depending on the doneness you like. The best way to check is to take the internal temperature of the steaks using an instant-read thermometer: 125°F for rare to 130°F for medium-rare.
Sear one side until a deep brown crust forms, then flip and cook to desired doneness. Frequent Flips: If you aim for a more even cook throughout the steak with a slightly thinner crust, try flipping every 30 seconds.
Pork and chicken should not be eaten raw. Lean beef is sometimes eaten raw (such as steak tartare and carpaccio) and is generally considered safe. Washing the surface of the meat and searing it will kill bacteria on the surface, which makes eating the raw meat less risky.
11. Ribeye Steak: Taken straight from the rib section, this indelible half fat, half protein cut of steak has 10 grams more fat than the T-bone steak and 3 grams less protein, making it the least healthy cut on this list. But according to Livestrong, if you broil your ribeye steak, the fat content will drip away.
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage.
The 3-3-2-2 rule is a simple steak cooking method for ½ to 1-inch thick cuts, involving medium heat, oil, and multiple flips: 3 minutes on the first side, flip and cook 3 minutes on the second side, flip and cook 2 minutes, then flip and cook the final 2 minutes, followed by a 5-minute rest to develop a crust while keeping the inside tender.
Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
Transferring a cut right from the fridge to the pan or grill is one of the biggest and most common mistakes that steak cookers make. It prevents the meat from cooking evenly and makes your steak cut a lot tougher than you'd expect it to be.
Actually enzymes like those in pineapple and papaya juice are better for tenderizing meats. For acids, lemon or lime go great with skirt steak. Yogurt works with beef as well.
How to cook it: