There’s something inherently satisfying about creating a flawlessly seared, succulent steak in the comfort of your kitchen. Although grilling is usually the go-to method for steak lovers, the stovetop can also be a fantastic venue for creating an exquisite restaurant food. With the right techniques and a bit of practice, you can master the art of cooking steak at home, and ensure that every bite is a succulent delight.
The path to delicious cook-top steak starts by choosing the best cut. Different cuts can provide different degrees of tenderness and flavor. To get a succulent and tender product, think about ribeye New York strip, or filet mignon. These cuts are highly marbled which means they contain an adequate amount of intramuscular fats, adding the flavor and freshness. But, it is possible to opt for leaner cuts like flank steak and sirloin, If you’re looking for a less fatty alternative. Whichever cut you pick ensure that it’s at least one inch in thickness to guarantee even cooking.
Before you consider making the dinner it is crucial to cook your steak in a proper manner. Start by taking your steak out of the refrigerator and letting it stand at room temperature for approximately 30 minutes. This allows the meat to cook more efficiently. When it’s time to rest, sprinkle abundantly with kosher salt as well as freshly crushed black pepper. If you’d like to, you can add other flavors like garlic powder rosemary, or thyme, but don’t overdo it; you’re looking for the flavor of the steak to shine.
For that how to cook steak-perfect look it is essential to have the proper skillet and cooking oil. A thick-bottomed oven-safe, heavy-bottomed skillet like cast iron can do wonders. It evenly distributes heat and is able to go from stovetop to oven if needed. For the oil, use one with a high smoke point such as vegetable, canola or grapeseed oil. Cook the skillet on medium-high heat and put in a tiny amount of oil, enough to cover on the surface of the pan. If the oil begins sparkle and then just begin to smoke, you’re ready to grill your steak.
The next step is the most exciting – the searing of the steak. Take care to place the cooked steak into the hot and dry pan. Do not overcrowd the pan Cook a few steaks at once, according to the size of your pan. Cook each side for approximately 3-4 minutes in order to form that desired caramelized crust and then reduce the heat to medium and keep cooking until your preferred degree of doneness. To cook a medium-rare cut of steak, aim for an internal temperature of 130-135degF (54-57degC).
After your steak reaches the degree of cookedness that you prefer, remove it from the pan and transfer it to a clean plate. Wrap it in aluminum foil and allow it rest for around 5-10 minutes. This resting period is crucial; it allows the juices to spread across the steak, which will result in that the result is juicy and moist. Make sure to not skimp on this process regardless of whether the steak seems appealing – it will be well-worth it.