How To Cook steak Like A pro
by Chef Dan Wilk | Barbecue At Home Culinary Team
I love steak! But going to eat at a steakhouse can be a pricey habit. On the other hand, it can be very intimidating to take on the task of cooking steaks for friends and family, so I have some pointers to help ease that stress.
The first thing to consider is what kind of steaks will be on the menu. The 3 most popular beef steak cuts are Filet Mignon, Ribeye and New York Strip.
Filet Mignon is hands-down the most tender steak you can choose. It is very lean with little to no marbling. Ribeye steaks are the best choice if you are looking for a juicy cut of meat with a beefy flavor. They are highly marbled which allows them to retain moisture even if cooking over high heat. New York steaks are not as tender as a Filet or Ribeye but offer a beautiful and bold beef flavor due to a perfect blend of lean muscle and fat. No matter what you choose, we have all 3 cuts available from barbecueathome.com for hassle free delivery to your doorstep. Our premium, perfectly aged steaks are hand cut by butchers and blast frozen in their raw form to ensure freshness so they get to you like they were just cut by the butcher. Shop beef delivery.
- Filet Mignon – the most tender cut, little to no marbling
- Ribeye Steaks – Juicy, beefy flavor with high marbling
- New York Strip – Bold beef flavor, perfect blend of lean beef and fat
Side Note: I used 2" Filets, 1.5" Ribeye's, and 1.5" New York Strip steaks for this article. If your steaks are thicker, it might take slightly more time to get the best results. A thinner steak would take slightly less time to cook.
How To Grill the Perfect Steak
Grilling steaks can be a low-effort way to get dinner to the table quickly. You can also make pretty grill marks which always score presentation points. Before you get to cooking, allow your steaks to get to room temperature. You can do this by removing them from the refrigerator at least an hour prior to grilling. If your steaks are frozen, allow ample time for thawing prior to grilling. I like to get the steaks out of the butcher paper and seasoned during this time.
How do I season my steaks, you might ask? To properly season my steak before it goes on the grill I like to rub the steak thoroughly with a high quality olive oil and then season generously with salt and pepper. When we’re looking for a different or unique flavor I will season the steaks thoroughly with a high quality steak seasoning such as Dickey’s Jalapeno Rosemary Steak Seasoning.
When you are ready to cook, crank the grill up to high. You want the grill to get hot, around 550 degrees. The thickness and doneness of the steak will determine how long you will need to cook them. I encourage you to use a quality meat thermometer to ensure you do not overcook the steaks. Once the grill is hot, place the steaks on the grill to get a good sear and do not touch for 2 minutes.
If you want restaurant quality grill marks, turn the steaks about 60 degrees and move to a new area of the grill and cook for another 3 minutes. This is only necessary if you want restaurant quality grill marks, otherwise just leave it on the grill for 5 minutes. Flip the steak over and cook for another 5 minutes. Remove the steaks and allow them to rest for 10 minutes prior to serving to allow the juices to redistribute.
How To Reverse Sear Your Steak
Reverse sear sounds so fancy and complicated, but it is not. It is called reverse because the process of cooking is reversed. Usually you would sear first, then finish cooking. With this method, you roast your steak at a lower temperature then finish by searing it on a hot grill or cast-iron skillet.
For best results, dry brine your steaks overnight. This is done by generously seasoning the steaks with salt and pepper and setting them on a wire rack uncovered on a sheet pan and placing in the refrigerator overnight to dry the exterior of the steaks. This process does 3 things...
- It removes excess moisture from the meat
- The salt will naturally tenderize the meat
- The salt also seasons the meat throughout, not just the exposed part of the steak.
With reverse sear, you begin the cooking process in the oven set at 250 degrees. Drain any juice that has accumulated on the pan and place straight into the oven. Cook for approximately 20 minutes or until a meat thermometer registers 115 degrees. To finish the steaks, heat a cast iron pan on high heat and place the steaks in the pan with some butter. Cook for 45 seconds on each side until a nice brown crust forms. Take some tongs and sear the side of the steak as well. Allow them to rest for 10 minutes and serve.
How To Make Sous Vide Steak
Sous Vide steak is my favorite by far. The result is always perfect with no culinary degree needed. It’s French so it sounds fancy. But it is a fool proof way to cook steaks, especially for a larger group. All you need is your favorite beef steak, rosemary sprigs, smashed garlic cloves, oil, and salt & pepper.
Like with all steaks, rub thoroughly with olive oil before liberally seasoning them with salt and pepper. Place into a vacuum bag, add the rosemary and garlic directly on the steaks, and then vacuum seal them. Place them in a water bath with a sous vide circulator set at 125 degrees. Now go take a nap or watch a few episodes of your favorite show. They will be ready after an hour but can stay in the water bath for up to 3 hours.
When you are ready to serve, remove your steaks from the vacuum bags and pat them dry. Heat a cast iron pan on high heat, add butter, and then add the steaks in the pan and cook for 45 seconds on each side until a nice brown crust forms. Take some tongs and sear the side of the steak as well. Allow them to rest for 10 minutes and serve.
No matter which steak cooking method you choose, practice makes perfect. The more you try and figure out what method you like the best, the faster you will master it and make chef quality steaks at home.
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