Ah, steak—the ultimate protein-packed, flavorful classic . Let’s break it down so you can get it perfectly cooked and delicious.
Choosing the Steak
Some popular cuts and their traits:
- Ribeye: Marbled, very juicy, rich flavor
- Sirloin: Leaner, slightly firmer, versatile
- Filet Mignon: Extremely tender, mild flavor
- T-Bone / Porterhouse: Combination of tenderloin + strip, great for grilling
Cooking Tips
1. Prep
- Take steak out of fridge 30–60 minutes before cooking (brings it to room temp)
- Pat dry with paper towels → better sear
- Season generously with salt and pepper (or a steak rub)
2. Cooking Methods
Pan-Seared Steak
- Preheat a heavy skillet (cast iron is ideal) until very hot
- Add oil with high smoke point (canola, avocado)
- Sear 2–4 minutes per side depending on thickness & desired doneness
- Optional: Add butter, garlic, and thyme to baste in last minute
Grilled Steak
- Preheat grill to high
- Grill 3–6 minutes per side depending on thickness & doneness
- Let rest 5 minutes before slicing
Oven Steak (Reverse Sear)
- Slow-cook in oven at 120°C (250°F) until 10–15°F below desired doneness
- Sear in hot pan or grill for 1–2 minutes per side
Doneness Guide
- Rare: 50°C / 120°F → cool red center
- Medium Rare: 55°C / 130°F → warm red center
- Medium: 60°C / 140°F → pink center
- Medium Well: 65°C / 150°F → slightly pink
- Well Done: 70°C / 160°F+ → no pink
Tips for Maximum Flavor
- Let steak rest 5–10 minutes after cooking (retains juices)
- Don’t overcrowd pan → sear properly
- Slice against the grain for tenderness
- Optional: Add compound butter or a drizzle of balsamic glaze
Serving Ideas
- Mashed or roasted potatoes
- Garlic butter mushrooms
- Air-fried or roasted vegetables
- Simple salad with vinaigrette