Steak Secrets

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Now that we’re heading into summer, I feel like cooking some steaks out on the grill will become more common place. I prefer to cook mine in a skillet though, and while J has said time and time again that he doesn’t really care for steak, he has given me the highest compliments the last few times I’ve prepared it for him. Steak is one of my favorite foods (yes, my parents would take me to Black Angus on my birthday…) and as I’ve grown older, my techniques have become a little more involved, but they are still simple enough for the novice to pick up and create a delicious meal with.

My obsession with the Food network actually became useful. I never thought about letting the meat “rest” and when Bobby Flay told “Worst Cooks in America” contestant that you’re supposed to just leave the steak alone while it cooks, I was shocked. Anyway, as silly as it sounds I have adopted some of these techniques and they have improved my cooking. Now, here’s what you need:

-A good, quality steak. I’ve become a little more choosey when it comes to steak shopping. I usually go for organic grass fed beef that doesn’t have a ton of fat that will need to be rendered down.
-a meat thermometer. I used to just go off of time (ex. 3 minutes on each side) but the meat thermometer ensures that the meat is cooked without hacking it into little pieces.
quality spices. sea salt or [my personal fave] black truffle salt are great alternatives to traditional table salt.
– letting the meat rest. I usually take my steak out of the fridge, pat off the extra juices, season it with salt and pepper, and ten leave it to rest for 30 mins before cooking it. this helps take the chill from the refrigerator off of the meat. After I’m done cooking, I let the meat rest in the pan for 10 minutes before serving it. To me, this makes for a more tender and juicy steak.

Here’s how I normally cook:
Sprinkle salt and pepper evenly over steaks, then heat a large  skillet over high heat. Add some olive oil to the pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned, checking with the thermometer to see if they’ve reached 155 degrees. Reduce heat to medium-low; add butter and garlic (maybe 1 clove) to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes.

What are your cooking secrets?

{image source: aminerecipes.com}

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