To prepare a delicious steak, you can follow these steps:
Selecting the Steak: Choose a good quality cut such as Ribeye, Sirloin, or Filet Mignon. The thickness should ideally be about 1 to 1.5 inches for best results.
Preparation: Before cooking, take the steak out of the refrigerator and let it reach room temperature. This ensures even cooking.
Seasoning: Pat the steak dry with a paper towel to remove excess moisture. Season generously with salt and pepper on both sides. You can also add garlic powder or herbs like rosemary for extra flavor.
Choosing the Right Pan: Use a heavy skillet, preferably cast iron, as it retains and evenly distributes heat.
Heating the Pan: Preheat the skillet over high heat. Add a tablespoon of high smoke point oil, like canola or peanut oil. The pan is ready when the oil begins to shimmer.
Searing the Steak: Place the steak in the hot pan without moving it for about 2-3 minutes, allowing a brown crust to form. Flip the steak using tongs and sear the other side for another 2-3 minutes.
Cooking to Temperature: Reduce the heat to medium if cooking thicker cuts to ensure the inside cooks before the outside burns. For medium-rare, cook until the internal temperature reaches 130-135°F (54-57°C). Adjust cooking times based on desired doneness.
Resting: After cooking, let the steak rest on a plate for about 5 minutes. This allows juices to redistribute within the meat, making it more tender and flavorful.
Serving: Slice against the grain and serve as desired, perhaps with a side of vegetables or a sauce of your choice.
This method provides a balance of a well-seared exterior and juicy interior, enhancing the steak’s natural flavors.
