“The Ultimate Guide to Cooking the Perfect Steak: First Things First”
When preparing a steak, it's best to take the meat out of the fridge about 30 minutes before cooking. This allows the steak to cook more evenly, resulting in a beautiful, brown crust on the surface while keeping the inside medium-rare. This simple step enhances the taste and nutritional value of your steak.
To cook a juicier and more flavorful steak, there are a few things to keep in mind before preparing this dish. Let’s explore some essential tips for cooking steak!
1The first important thing to do when cooking steak
For steak, the first thing to do is to take the meat out of the fridge 30 minutes before cooking. This allows the surface of the meat to soften while keeping the center cold and firm.
Defrost the meat
When frying, the surface of the meat will turn a beautiful brown, while the inside remains perfectly cooked and tender.
Additionally, taking the meat out of the fridge 30 minutes beforehand gives you enough time to prepare the side dishes and preheat the pan.
The meat will have a nicer brown color
For further reference:
2Some notes when making steak
Do not leave the meat at room temperature for more than 2 hours. Over time, the meat will lose its freshness and moisture (especially if you have marinated it with salt), and when fried, the surface will not achieve the desired brown color.
It is recommended to remove excess moisture from the surface of the meat before cooking. Doing so ensures that the steak is tastier and the surface is dry.
Blot the meat with a paper towel
Generously sprinkle salt and seasonings on all sides of the meat and let it sit for about 30 minutes to absorb the flavors.
Marinate the meat with salt
After removing the meat from the fridge, place it on a cooling rack to allow air to circulate around it, ensuring even cooling. If you don’t have a rack, simply turn the meat over to expose both sides to the air.
Use this little trick to make your steak taste better. Have you tried applying this tip to your steak? Let us know how it turned out by leaving a comment below.
Frequently asked questions
First, choose the right cut of beef that suits your taste and budget. Then, take it out of the fridge 20 minutes before cooking to bring it to room temperature. Preheat your oven to 400°F and season the steak generously with salt and pepper on both sides. Get your pan screaming hot and add oil with a high smoking point. Sear the steak for 4 minutes on each side for a rare steak, or longer if you prefer it more cooked. Use a thermometer to check the internal temperature of the steak to ensure it’s cooked to your liking. Finally, rest the steak for 5 minutes before serving to retain its juices and maximize tenderness.
It depends on your preference and budget. For a classic, tender, and flavorful steak, go for a ribeye or strip steak. If you’re on a budget, a top sirloin or flat iron steak are great options that still offer good flavor and tenderness. For a more premium option, try a tenderloin steak (filet mignon) or a T-bone steak.
Bringing the steak to room temperature helps it cook more evenly. If you put a cold steak into a hot pan, the outside will overcook and turn gray by the time the inside reaches the desired doneness. Starting with a room-temperature steak ensures a better sear and more accurate cooking.
Use an oil with a high smoking point, such as avocado oil, canola oil, or peanut oil. These oils can withstand the high heat needed to properly sear a steak without burning or smoking.
For a 1-inch thick steak, sear for about 4 minutes on each side for rare, which has an internal temperature of 125°F. For medium-rare, sear for about 5 minutes per side (130-135°F). For medium, go for 6-7 minutes per side (140-150°F). Remember to adjust the timing based on the thickness of your steak.
Resting the steak allows the juices to redistribute throughout the meat, ensuring that it stays juicy and tender. If you cut into the steak too soon, those delicious juices will end up on your cutting board instead of in your mouth!
Defrost the meat
The meat will have a nicer brown color
Blot the meat with a paper towel
Marinate the meat with salt
