The Chef's Way of Cooking A Steak
Just let it go. Once your steak is on your pan, let it sear and simmer down. It is very tempting to constantly check it and/or flip it – but don't. This is how a nice dark char is formed, and this is the correct pathway to your chef's steak.
Season thawed steaks with a good amount of large grain salt (sea salt) and ground pepper, rub bottom of steaks with excess salt and pepper that has fallen onto table. ➌ Once pan begins to smoke drop 1-2 Tbsp of olive oil in and coat pan in it. Lay steaks away from you into pan and let sear for one minute on each side.
Basic Ingredients. Olive Oil / Canola Oil. Salt. Ground Pepper.
Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.
This is one of the most important tips of all so do not skip this step! When steak cooks, the muscle fibers tighten. If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil.
The Best Steak Seasoning Is Salt
Salt is a must when seasoning steak. It not only adds flavor to your meat, but it also helps make steak juicy and tender. When you salt your steak before you cook it, the salt sits on the meat and draws moisture to the surface.
The center of the steak becomes supersaturated with liquid—there's more liquid in there than it can hold on to—so when you slice it open, all that extra liquid pours out. By resting the steaks, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges.
Hot and fast: Anytime you are planning to use a thinner meat cut like the Skirt steak or the Flank, cooking it fast on high heat will yield the best results. With a thin cut, any slow cooking method will overcook the meat and leave it with a chewy, rubbery texture.
Cooking slowly therefore is really the best way to naturally tenderize the meat and maintain a juicy texture. Gelatinized collagen is actually what gives the meat a sweeter flavour when smoked slowly. Does that mean Hot & Fast cooking should be avoided? Absolutely not.
If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.
Once the internal temperature hits 105ºF, it's time to baste! Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.
3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.