Make food a gift of love.

How to Cook a Steak

  Posted on   by   No comments

16065476646_ec01bc9e89_k

Everyone should know how to prepare a perfectly cooked piece of beef with nothing but olive oil, salt and pepper. It begins with the cut of quality beef. I typically only buy steaks from Your Dekalb Farmer’s Market with thick cuts of certified black angus beef. Tenderloin and strip are the cuts I cook most often, but ribeye are my choice for the grill and when I’m feeling the urge for the fatty richness of a ribeye.

I do not usually grill steaks. Grilling imparts a smokey flavor that is nice but the method I’m giving highlights the pure flavor of the beef. So, here is how I cook a steak, this one was a thick tenderloin.

IMG_6854

Preheat the oven to 450 degrees (or hotter).

 

IMG_6851

Pat the steak very dry with a paper towel. It must be dry to make a brown crust properly, since any water will turn to steam and prevent searing.

IMG_6852

Tie the steak with cotton kitchen string to make the steak cook evenly and have a uniform shape. Season the steak with olive oil, salt and cracked pepper.

IMG_6853

Heat a cast iron skillet over high heat until it is barely smoking or flicking water on the pan makes a hiss and the water instantly evaporates. If it smokes too much, pour a cup of water in the pan to reduce the temperature, then dump out the water and continue.

IMG_6855

Place the steak into the pan and cook for three to four minutes.

IMG_6856

 

This one was cooked three minutes, and I don’t think the pan was super hot, so the seared crust is light. It has a more tender surface when cooked this way but I usually put a darker crust on it. Cook for only two minutes on the second side. This shorter cooking makes the steak cook more evenly.

IMG_6857

Place into the 450 degree oven for 4 minutes for medium rare, or 8 minutes for medium. I use a meat thermometer and remove the steak at 140 degrees internal temperature.

Let the steak rest for five minutes to let the juices absorb back into the meat.

IMG_6858

Serve with a salad or roasted vegetables. Garnish with crab legs and an Italian red wine.

15471589593_63513f3910_k

This variation had roasted brussels sprouts and Nebbiolo D’Alba.

 

 

 

Categories: Cooking Techniques

Bobby

Author: bobby

Comments