How to Make Steak

 

Steak

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Making a steak is a straightforward process, but achieving the perfect steak requires attention to detail. Here's a step-by-step guide for making a delicious steak:

Ingredients

• Steak of your choice (e.g., ribeye, sirloin, filet mignon, T-bone)
• Salt (preferably coarse or kosher salt)
• Black pepper (freshly ground)
• High-heat oil (e.g., canola, vegetable, or avocado oil)
• Optional: butter, garlic cloves, fresh herbs (e.g., rosemary, thyme)

Tools

• Cast-iron skillet or grill
• Tongs
• Meat thermometer (optional but highly recommended)

Instructions

1. Choose Your Steak

• Thickness: Look for steaks that are at least 1–1.5 inches thick for the best results. Thinner cuts cook quickly and can easily overcook.
• Marbling: Look for good marbling (fat throughout the meat), as it adds flavor and tenderness.

2. Bring the Steak to Room Temperature

• Remove the steak from the fridge 30–60 minutes before cooking. This ensures even cooking.

3. Season the Steak

• Pat the steak dry with paper towels to remove excess moisture.
• Generously season both sides with coarse salt and freshly ground black pepper. Press the seasoning into the meat.

4. Preheat Your Pan or Grill

• Heat your cast-iron skillet over high heat until it's very hot, or preheat your grill.
• Add a small amount of oil to the pan if using a skillet, and let it heat until shimmering.

5. Sear the Steak

• Place the steak in the pan (or on the grill). You should hear a loud sizzle.
• Sear the steak for 2–4 minutes per side, depending on the thickness and desired doneness.

6. Add Butter and Aromatics (Optional)

• Once you've flipped the steak, add a knob of butter, crushed garlic cloves, and fresh herbs to the pan.
• Tilt the pan slightly and spoon the melted butter over the steak for added flavor (this is called basting).

7. Check the Internal Temperature

Use a meat thermometer to ensure your steak is cooked to your desired level of doneness:

• Rare: 120–125°F (cool red center)
• Medium Rare: 130–135°F (warm red center)
• Medium: 140–145°F (warm pink center)
• Medium Well: 150–155°F (slightly pink center)
• Well Done: 160°F+ (little or no pink)

Remove the steak when it’s about 5°F below your target, as it will continue cooking while resting.

8. Rest the Steak

• Transfer the steak to a plate or cutting board.
• Let it rest for 5–10 minutes to allow the juices to redistribute.

9. Slice and Serve

• Slice the steak against the grain for tenderness.
• Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.

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