The Perfect Steak

INGREDIENTS

  • 6 ounce (1-inch to 1 1/2-inch thick) beef steaks (room temperature)
The Perfect Steak

INSTRUCTIONS

  1. Pan Seared Steak
    1. In a heavy frying pan over medium-high heat
    2. Heat 2 tablespoons olive oil
    3. Sear the steaks, moving them with tongs a little in the cast-iron skillet so they don’t stick to the bottom
    4. Approximately 5 to 6 minutes per side
    5. Using this pan-searing technique, proceed to cook your steak to your desired internal temperature
    6. Use a meat thermometer to test for doneness
      Rare 120°F
      Medium Rare 125°F
      Medium 130°F
    7. When the steaks are crusty-charred and done to your liking, remove from the cast-iron pan
    8. cover loosely with aluminum foil and let rest 5 to 10 minutes before serving
    9. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making)
  2. Grilled or Barbequed
    1. Remove steak from refrigeration 1 hour before cooking
    2. Wipe any excess marinade (if used) off the steaks
    3. Ready to grill, preheat Barbecue Grill and coat your grill with non-stick kitchen spray
    4. Place steaks onto the hot grill
    5. Only flip the steak once
    6. Let it cook on one side, then let it finish on the other side
    7. Grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium-rare
    8. Use a meat thermometer to test for doneness
      Rare 120°F
      Medium Rare 125°F
      Medium 130°F
    9. When the steaks are crusty-charred and done to your liking, remove from the grill
    10. Let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven)
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