The Perfect Steak: A Guide to Cooking Steak Like a Pro

Let's talk about steak, shall we? You know, that juicy, perfectly browned piece of meat that makes your taste buds sing? I'm talking about the kind that melts in your mouth, leaving you wanting more. Now, I'm not claiming to be a Michelin-starred chef, but I have spent years experimenting in my own kitchen, and I've learned a thing or two about cooking steak to perfection.

This is your ultimate guide to conquering the art of steak cooking. Grab your apron, a good bottle of red, and let's get started.

(Part 1) choosing the right cut

The Cut Makes All the Difference

Picking the right cut is the first step to a perfect steak. You wouldn't use a hammer to screw in a nail, would you? It's the same with steak. Different cuts have unique textures, fat marbling, and cooking times.

Personally, I'm a big fan of ribeye. It's got that beautiful marbling, a rich flavour, and it cooks beautifully. For a more lean option, go for a sirloin, or for something with a bit more chew, you can’t go wrong with a new york strip.

There are also fantastic cuts like flank steak, which is best cooked quickly and sliced thin, or a skirt steak, perfect for grilling.

Understanding Grades of Meat

You'll also want to consider the grade of the meat. You'll see labels like "Select," "Choice," and "Prime." The higher the grade, the more marbling and the richer the flavour. Prime is the king of steaks, but it can be a bit pricey. Don’t worry, you can still get a fantastic steak with "Choice" – it's a great balance of flavour and affordability.

Picking the Perfect Steak

Here's what to look for when you're at the butcher's or in the supermarket:

Colour: A good steak should be a deep red colour, with even marbling. Avoid steaks that are grey or have a brown tinge, as this can indicate ageing.

Texture: Feel the steak; it should be firm and springy, not soft or mushy. A good sign of freshness.

Fat: Look for a good amount of marbling, especially in cuts like ribeye and strip. The fat adds flavour and helps keep the meat moist during cooking.

Thickness: Aim for a steak that's at least 1 inch thick, which will allow it to cook evenly and retain its juices.

(Part 2) Getting Ready to Cook

Taking it Out of the Fridge

Once you’ve got your perfect steak, you need to give it a little TLC before you even think about putting it in the pan. The most important thing is to take the steak out of the fridge about an hour before you plan to cook it. This is called "tempering," and it allows the steak to come up to room temperature, ensuring even cooking.

Seasoning With Savour

Now, let's talk about seasoning. You can get fancy with rubs and marinades, but honestly, the best way to bring out the flavour of a good steak is with a simple combination of salt and pepper. I use coarse kosher salt and freshly ground black pepper, but any good quality salt and pepper will do. Season generously, all over the steak, making sure you cover all the surfaces.

Remembering to Pat Dry

Before you cook, pat the steak dry with paper towels. This is essential for getting a good sear. Water on the surface of the steak will create steam, which will hinder browning and prevent a nice, crispy crust.

(Part 3) cooking techniques for the Perfect Steak

The Sear and Finish

There are different ways to cook a steak, but the most common methods are pan-searing and grilling. I personally love the crispy crust you get from pan-searing, followed by finishing it in the oven for a perfectly cooked centre.

Pan-Searing the Steak

To pan-sear a steak, you need a heavy-bottomed skillet or cast iron pan. It’s best to use a good quality oil with a high smoke point, such as grapeseed or canola oil. Heat the oil over high heat, and once it’s shimmering, add the steak.

The goal here is to create a beautiful crust, so don't move the steak for the first minute or two. Let it develop a lovely brown colour before flipping. Once it’s nicely browned, you can flip it over. Repeat the process on the other side, then sear the edges for a few seconds to ensure even browning.

Finishing in the Oven

To finish the steak, transfer it to a preheated oven set to 350°F (175°C). Cook until it reaches your desired level of doneness.

Grilling to Perfection

If you’re grilling, make sure your grill is nice and hot. I like to use a gas grill, but charcoal is great too. Place the steak on the hot grill and cook, flipping once, until it’s cooked to your liking.

(Part 4) Doneness Levels Explained

Knowing Your Desired Doneness

One of the most important things about cooking steak is understanding different levels of doneness. It's a personal preference, but here's a breakdown:

Rare: The steak is red throughout, with a cool centre. The temperature should be around 125°F (52°C).

Medium-Rare: The steak has a reddish-pink centre, with a thin band of brown around the edges. The temperature should be around 135°F (57°C).

Medium: The steak has a pink centre, with a thicker brown band around the edges. The temperature should be around 145°F (63°C).

Medium-Well: The steak has a light pink centre, with a mostly brown exterior. The temperature should be around 155°F (68°C).

Well-Done: The steak is cooked all the way through, with no pink colour. The temperature should be around 160°F (71°C).

Using a Thermometer for Accuracy

You can use a meat thermometer to check the internal temperature of the steak and ensure it's cooked to your liking. It's a good idea to insert the thermometer into the thickest part of the steak, avoiding the bone.

Resting is Crucial

Once the steak is cooked, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

(Part 5) Sauces and Sides for a Complete Meal

A Dash of Flavour

A good steak doesn’t always need a fancy sauce, but a simple finishing touch can elevate it to another level. I love a classic béarnaise sauce, a rich and creamy sauce made with egg yolks, butter, and tarragon. It's a perfect match for the richness of a ribeye or strip steak.

The Perfect Sides

No steak is complete without the right sides. My go-to's are crispy roasted potatoes, a vibrant green salad, or a side of asparagus with a touch of lemon. The key is to choose sides that complement the flavour and texture of the steak, creating a harmonious meal.

(Part 6) Understanding steak cuts and their Cooking Methods

Different Cuts, Different Methods

You may be wondering, "What if I want to cook a different type of steak? How do I know what method to use?"

Well, it's important to understand the different cuts and how they react to heat. Here’s a handy guide:

(Part 7) Mastering the Grill

grilling tips and Tricks

Grilling is a fantastic way to cook steak, but it does require a bit of practice. Here are some tips to help you grill like a pro:

Pre-heat the grill: Make sure your grill is nice and hot before you place the steak on it. You want a good sear.

Use high heat: For a good sear, you need high heat. Aim for medium-high heat for the best results.

Don't overcook: It’s easy to overcook a steak on the grill. Use a meat thermometer to check the internal temperature and ensure you get the desired doneness.

Flip once: Flip the steak only once to ensure even cooking and prevent moisture loss.

Rest before slicing: Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute. This makes for a more tender and flavourful steak.

(Part 8) The Art of Marinating

Marinating for More Flavour

Marinades can add a burst of flavour to your steak, but they’re not always necessary. If you do decide to marinate, make sure you use a marinade that complements the steak.

Here are some tips for marinating:

Use a marinade that complements the steak: For example, a marinade with citrus and herbs will pair well with a ribeye, while a marinade with soy sauce and ginger will be perfect for a flank steak.

Marinating time: Most steaks will benefit from marinating for at least 30 minutes, but overnight is even better.

Don't over-marinate: Over-marinating can make the steak tough.

Pat dry before cooking: Pat the steak dry with paper towels before cooking to remove any excess marinade. This ensures you get a good sear.

(Part 9) Experimenting with Different Flavours

Adding a Twist

Once you've mastered the basics, you can start to experiment with different flavours. For example, you can try:

Adding herbs and spices: Try rosemary, thyme, garlic powder, or paprika for a more flavorful steak. These additions can create a lovely aroma and add depth to the flavour.

Using a rub: A dry rub can add depth of flavour and a crispy crust. It's a great way to add a burst of flavour without adding moisture.

Adding a glaze: A glaze made with honey, soy sauce, and ginger can add a sweet and savory touch to your steak. Apply the glaze during the last few minutes of cooking for a delicious caramelized finish.

(Part 10) FAQs: Frequently Asked Questions

1. How do I tell if a steak is cooked to the right level of doneness?

The best way to tell is by using a meat thermometer, but you can also use the touch test. Gently press on the centre of the steak. If it feels soft and squishy, it's rare. If it feels firm but still gives a little, it's medium-rare. If it feels firm and springs back, it's medium. If it feels very firm and springy, it's well done.

2. What's the best way to store steak?

It's best to store steak in the fridge, wrapped tightly in plastic wrap or placed in a sealed container. You can also freeze steak for up to 3 months.

3. Can I cook a frozen steak?

You can cook a frozen steak, but it will take longer and the results may not be as good. It’s best to defrost the steak in the fridge overnight before cooking.

4. How do I clean my cast iron pan?

Cast iron pans are known for their durability and ability to develop a non-stick surface. To clean your cast iron pan, simply scrub it with hot water and a little soap. Avoid using harsh chemicals or scouring pads, as this can damage the seasoning.

5. What are some great side dishes for steak?

Steak goes well with a variety of side dishes. Here are a few of my favourites:

Roasted potatoes: A classic pairing that adds a crispy texture and hearty flavour.

mashed potatoes: A creamy and comforting side that complements the richness of steak.

Asparagus: A light and refreshing side with a slightly bitter flavour that cuts through the richness of the steak.

green beans: A simple and versatile side that can be steamed, roasted, or sauteed.

Creamed spinach: A creamy and decadent side that adds a touch of luxury to your meal.

Mac and cheese: A comforting and cheesy side that's always a crowd-pleaser.

Salad: A fresh and vibrant side that balances the richness of the steak.

Conclusion: Enjoying Your Masterpiece

Now that you've got all the tools and knowledge you need, it's time to enjoy your masterpiece. Remember, cooking a perfect steak is about understanding the process, using good ingredients, and a little bit of practice. With a little effort, you'll be able to impress your friends and family with a steak that's tender, juicy, and full of flavour. Enjoy!