How To Cook The Perfect Steak
Servings: 2
Calories: 590kcal
Cost: $22
The ultimate guide to cook steaks
Equipment
- 1 Skillet or frying pan
- 1 Baking tray
- 1 Cooling rack
- 1 Kitchen tongs
- 1 Sieve
- 1 Chef knife
Ingredients
Red Meat
- 600 g Ribeye, hanger steak...
- 20 g Grape seed oil
- 8 g Salt
- 60 g Cold butter cubed
- 2 g Ground black pepper
- 2 ea. Thyme sprigs
- 6 ea. Garlic cloves crushed
Cognac Sauce
- 100 g Cooking juice left in the pan
- 100 g Cognac Bache Gabrielsen American Oak Cognac
Instructions
The Best Cuts Of Steak
- When it comes to choosing the best cut of steak, personal preference plays a key role in selecting the perfect option for a delightful dining experience. Whether you are a fan of the tender and juicy ribeye/Entrecôte, the buttery texture of a Filet Mignon, the robust flavor of a New York strip steak, or the delightful combination of flavors in a T-bone steak. Ribeye steak, known for its marbling and rich flavor, is a popular choice among steak connoisseurs. The ample marbling in ribeye provides a succulent and tender texture, making it a favorite for those who enjoy a melt-in-your-mouth experience. It is best cooked to medium-rare or medium for optimal tenderness and flavor. For those who prefer a leaner option with a delicate texture, the filet mignon is a top contender. This cut comes from the tenderloin and is prized for its buttery smoothness while the hanger steak is in a close second place for that melt-in-your-mouth tenderness. As with many things in life, thicker is better when it comes to steak. A thicker steak helps to ensure even cooking and juicy, perfectly tender bites. If you are deciding between cuts of steak, it is always better to be too thick than too thin when it comes to a delicious steak.
What Is The Highest Quality Red Meat?
- In the U.S, USDA Prime/Angus Beef is the top grade of beef available. On average, 35% of our beef grades out to prime with abundant marbling for exceptional tenderness, juiciness, and flavor. The cattle in this program never receive added hormones or antibiotics, which slows the process down, creating a superior product. When it comes to the best beef in the world, there are several contenders that stand out for their exceptional quality and taste. Wagyu and Kobe beef are renowned for their marbling and tenderness, while the French Charolaise, Limousine, Blonde D'Aquitaine, Rouge des Prés, Salers, Gasconne, Aubrac, Bazadaise... races beef are highly regarded for their flavor and texture. Wagyu beef comes from Japanese cattle breeds known for their high level of marbling, which gives the meat its rich, buttery flavor and melt-in-your-mouth tenderness. Kobe beef is a type of Wagyu beef that comes specifically from the Tajima strain of Japanese Black cattle raised in the Hyogo prefecture of Japan. It is known for its unmatched quality, taste, and price. It starts at 700 dollars per kilo. Each of these beef varieties has its own unique characteristics and qualities that make it stand out as some of the best in the world.
What Is The Perfect Way To Cook Steak?
- Steak can be cooked using various methods, each offering a unique flavor and texture: Grilling provides a smoky flavor and charred crust; Pan-searing creates a golden, flavorful crust; Sous vide ensures precise, even cooking; Reverse searing combines slow roasting with a final sear for a perfect crust; and cold searing.
French Sous-Vide Technique
What Is The Cold-Searing Technique?
- This method involves starting with a cold steak placed in a cold pan or grill, which is then gradually brought up to temperature. The main objective of this technique is to achieve a beautifully browned exterior while keeping the interior of the steak as rare as possible. As the heat gradually rises, the steak will start to develop a sear on the exterior. Once the sear begins to develop on both sides of the steak, you can start to turn the steak every couple of minutes to ensure even cooking. This method allows you to control the level of doneness more precisely, resulting in a perfectly cooked steak that is tender and flavorful. Though, cold-searing may not be the most common practice in the restaurant industry due to the time it takes to properly execute.
Should flame touch steak?
- Grilled meat is a beloved cooking method that brings out delicious flavors and a unique charred aroma. However, recent studies have raised concerns about the potential link between consuming grilled meat and an increased risk of certain types of cancers. This is primarily due to the formation of harmful compounds when meat is cooked at high temperatures, such as heterocyclic amines and polycyclic aromatic hydrocarbons. Most people make the mistake of grilling over actual flames. However, it is the embers that provide the most intense, consistent and clean heat. To reduce this risk and enjoy grilled meat safely, there are a few key strategies to keep in mind. Firstly, it's important to avoid direct exposure of the meat to an open flame. This can cause flare-ups and lead to the production of more harmful compounds on the surface of the meat. Instead, consider using indirect heat over embers. When cooking directly, there should not be any fire from the embers themselves.
Should Meat Be at Room Temperature Before Cooking?
- When meat is cold and added to a hot pan, the sudden change in temperature can cause the muscle fibres to contract and seize up. This can result in uneven cooking, with the outer layers becoming overcooked while the center remains undercooked. For example, if you have a 1.5-inch/4cm thick steak, take it out of the refrigerator at least 40 minutes before cooking to allow it to come to room temperature; at about 63ºF/17ºC. This technique is particularly important when cooking steaks, as achieving that perfect sear and desired level of doneness can be challenging if the meat is too cold.
Best Salt To Use For Steak
- A wide range of coarse salt can be used to season your meat. The coarse grains ensure even coverage without overpowering the meat. Put the table salt away; those grains are too tiny to have an impact on your steak goals. Fleur de sel, Kosher salt, Maldon sea salt flakes, and grey salt (crush it if too coarse) are among the best. Flaky salt is really good for sticking to meat and being absorbed into the surface.
Do I season meat before or after searing?
- Seasoning red meat with salt immediately before cooking is the way to go, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again. Keep it simple!
Should Pepper Be Added Before Or After Searing?
- When it comes to cooking a good quality steak, sometimes less is more when it comes to seasoning. While there are numerous ways to flavor up your meat with spices, opting for a simpler approach can truly allow the natural flavors of the steak to shine. In fact, all you really need are a few key ingredients to enhance the taste of your steak: salt, pepper, herbs, and garlic. Pepper is another essential seasoning that pairs perfectly with steak.
- Renowned French chef Paul Bocuse once suggested adding freshly ground black pepper after cooking to prevent it from burning and creating a bitter taste. This simple tip can make a big difference in the final taste of your dish. Pepper is a versatile spice that can be used in savory and sweet dishes alike.
Meat Temperature Chart
- RARE: Cool red center. 125°F/52°C. MEDIUM RARE: Warm red center. 135°F/57°C. MEDIUM: Warm pink center. 145°F 63°C. MEDIUM WELL: Slightly pink center. 150°F/66°C. WELL DONE: Little or no pink. 160°F/71°C.
Cooking Steak In A Pan
- Begin by heating up your pan slowly on low. No oil yet!. For medium-rare/rosé 1.5-inch/4cm thick steak. First, and as you would proceed to keep fish skin crispy, pat dry steak with paper towel. Rub meat with high smoke point oil, and season with salt on both sides. Increase heat to medium-high. When pan is hot, add drizzle of oil – not an excessive amount to begin with. You can always add more oil during cooking if needed. Sear meat for 3 minutes on both sides or flip every minute, six times on medium-high heat. Add herbs, crushed garlic and cold butter. Lower the heat.
Butter Basting
- Butter basting is a classic technique used in professional kitchens to enhance the flavor and juiciness of meats. When done correctly, butter basting can elevate a simple dish to a restaurant-quality meal. Allow the butter to melt and foam. Using a spoon, tilt the pan slightly so that the melted butter pools at one side with garlic and herbs. Next, use a spoon to drizzle the hot butter over the meat continuously. This process helps to cook the meat evenly and infuses it with rich, buttery-herb flavor. Baste the meat for 2 minutes on low heat to allow the flavors to meld together. One crucial point to keep in mind when butter basting is to prevent the butter from burning. So, do not throw butter in the pan too early!. Turn off the heat and continue to baste it for an additional minute.
- After cooking your meat to perfection, it is essential to let it rest before slicing into it. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful dish. Removing the meat from the pan and allowing it to rest on a cutting board or cooling rack for about 5 minutes is the perfect amount of time to achieve the desired outcome. During this resting period, you can take the opportunity to prepare a delicious cognac sauce to elevate your dish even further.
Cognac Sauce
- To make a quick cognac sauce, you can deglaze the pan with cognac after removing the meat.
- Simply pour cognac into the hot pan and allow it to sizzle, ignite and reduce slightly. Once your cognac sauce is ready, drizzle it over your rested meat slices for a decadent finishing touch. The rich and aromatic flavors of the sauce will complement the succulent meat perfectly.
Roasting Steaks In Wood-Fired Oven Or Barbecue
- Cooking time over embers or coals remain the same. Place the grill over the embers for 5 minutes or until wires are smoking hot. Cook meat according to its thickness. Let rest before cutting. To get a wonderful herby smoky flavor, throw a bunch of fresh herbs such as thyme and rosemary to the flames during cooking.
- Crushed garlic soaked in olive oil and herbs.
- Serve your steak with room temp roasted garlic squeezed out from their envelops. You can do likewise with shallots.
- Pan-seared ribeye steak served with a drizzle of cognac sauce.
Perfect Steak Pairings
- French fries, Mashed potatoes, Ratatouille, and Caesar Salad are all classic sides that go perfectly with steak.
Steak Au Poivre
Nutrition
Serving: 250g | Calories: 590kcal