The method of cooking a steak varies from broiling to pan searing to grilling to frying, but there are certain ways to get a great steak before you ever apply any heat to the meat. The first step is to buy the freshest steak available, one that is bright red instead of dark red or gray. If possible, visit a butcher and get your meat cut to order.
Choose the Right Cut and Quality
The key to cooking a good steak begins by choosing the right piece of meat. There are three categories for beef quality: Prime, which is the highest quality, followed by choice and select. Meat is graded for several variables, including fat marbling and the amount of connective tissue. As for cut, the filet mignon comes from the tenderloin, also referred to as the sirloin, which has the best consistency because it’s a part of the cow that doesn’t get a lot of exercise. However, it lacks flavor. The rib and ribeye have better marbling and a higher fat content, so they have more flavor. The flank, skirt and hanger cuts are less expensive, but they are tougher and easy to overcook. These cuts require a long marinade to break down the fiber and tenderize the meat.
Choose a Cooking Method
The best method for cooking a good steak depends on what equipment you have available, as well as what you prefer. To grill a good steak, heat the barbecue to at least 450 degrees Fahrenheit and brush the grates with olive oil. Lay the steak on the grill, reduce the heat to medium and lower the lid. Cook to four to five minutes on one side, then flip and cook another four to five minutes. If you don’t have a grill, you can pan sear and then broil the steak by preheating the oven to 450 degrees. Heat a tablespoon of olive oil in a heavy, oven-safe pan, and then sear the steak for 90 seconds on each side. Put the pan into the oven for six to nine minutes, depending on how well-done you like it cooked. You can also fry the steak by cooking it entirely on the stove, cooking for four to five minutes on each side.
Time it Right
It’s difficult to determine how well done a steak is without cutting into it, but doing so releases the juices. You can use your finger to test by pressing the meat with your finger beginning on the outside and working your way into the center. If the texture is the same all the way through, then it is done. You can also time the amount of time you cook the steak. For a rare steak that is 1 inch thick, cook it for two to three minutes on each side. For medium rare, cook it four to four and a half minutes on each side. For medium to well-done steaks, the cooking time is five to six minutes on each side.
Let it Rest
Let your steak rest both before and after cooking. Take the steaks out of the refrigerator at least 20 minutes before you cook it to let it come to room temperature. A steak at room temperature will cook more properly and faster than a chilled steak. After the steak is done, let it rest for five minutes to allow the juices, which have moved to the center of the meat, to return to the whole cut.
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