How to Cook Steak – like a chef!

How to Cook Steak – like a chef!

How to Cook Steak – like a chef! – Here’s how to cook steak like a chef – pan seared and basted with garlic thyme butter! It’s dramatic, simple cooking at its best, you’ll look like a total pro and feel like you’re dining at the best steakhouse in town…..

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

 

How to cook steak – the cheffy way!

Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.

It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

It’s pan seared steak made Outrageous – and that’s Outrageous with a capital “O”!

What you need

Here’s all you need:

  • Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
  • Butter, garlic and fresh thyme

Steak cooking tips!

  1. Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking;
  2. Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
  3. Get your skillet SMOKING HOT before putting the steak in – again, for the crust
  4. WARNING: The butter will sputter when you add the thyme, so stand back!
  5. Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests; and
  6. REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!

Read More : Grillhousecafesanmarcos.com

How to Cook Steak – like a chef!

 

I’ve just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes. I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks.

What to serve with steak

If you’re after the full, luxury steakhouse experience, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.

For a low carb option, serve it with Creamy Mashed Cauliflower – you will be amazed how delicious this is with the help of some extra flavourings!!  And a few more options:

  • Crispy Smashed Potatoes – pictured! I’m a little mad about these – they’re crispy on the outside and fluffy on the inside;
  • Potato Dauphinoise – good make ahead option, and also if you’re serving a group of people;
  • Sweet Potato Stacks – something a little different!
  • Roasted Broccoli – this pairs really well with steak, plus you feel virtuous eating a load of broccoli with this rich buttery steak…
  • Brown Sugar Glazed Carrots or Sautéed Green Beans with Garlic (make this while the steak is resting)
  • Cauliflower Cheese – A British comfort food classic!
  • Fresh garden salad or steamed greens with French Vinaigrette or Italian Dressing

And for a really simple option, just steam a load of veggies and baby potatoes, then douse in the garlic butter left in the skillet. Pretty darn amazing!! – Nagi x


MORE STEAK OPTIONS

  • Steak with Chimichurri Sauce
  • Steak with Creamy Peppercorn Sauce
  • Beef Steak Marinade – this is an excellent option for good value steaks, adds juiciness and tenderises
  • Creamy Mushroom Sauce – excellent with steak!
  • Mushroom Gravy – Or another gravy option: Onion Gravy

 

How to Cook Steak Perfectly Every Time

How to Cook Steak Perfectly Every Time

What are the different grades of beef?

How to Cook Steak Perfectly Every Time – There are three grades of beef steak that you will find in a US supermarket: Select, Choice, and Prime. Select is generally the grade of sale-priced, or advertised meat. Select grade is just above what the USDA deems edible. So if you buy Select grade meat, don’t be surprised when it isn’t that great. It will always be worth it to pay the extra money per pound for the Choice grade. If it is choice grade, it will be advertised as such and marked somewhere on the label or packaging. If your supermarket carries Prime grade, lucky you!

Buy Choice or Prime Grade steaks for best results.

What temperature should steak be cooked to?

Whether you like your steak practically raw on the plate, or dry as a bone, this steak doneness chart should help you out. The chef’s standard level of doneness is medium-rare. At this point it  will be tender, juicy, and if you do it just right the steak will melt in your mouth. With practice you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts. Be wary following anything that tells you a cooking time rather than a temperature. Use an instant read meat thermometer for the most accurate results.

What cut of steak should I use?

What cut of steak you make depends on what you like in a steak. There are 5 main steak options, each a little bit different in their texture and tenderness.

Porterhouse and T-Bone Steaks

What is it? Porterhouse and T-Bone steaks are similar cuts of beef that come from the short loin. These cuts both have a T-shaped bone in the middle and contain two different pieces of meat: tenderloin and strip steak. Porterhouse steaks are cut from the rear end of the short loin and contain a larger portion of the tenderloin, while T-Bone steaks are cut from the front end and contain a smaller portion of the tenderloin.

Why use it? This steak gives you two different steaks in one! One side is super meaty, the other tender. The bone in the middle keeps things cooking evenly.

Ribeye Steak

What is it? Ribeye is a beef steak that is cut from the rib area, between ribs six through twelve. It is a flavorful, marbled piece of beef that yields a very tender result when cooked hot and fast. You can buy both bone-in and boneless ribeye steak.

Why use it? The marbling of fat in this steak yields a melt-in-your-mouth steak when cooked correctly. The bone-in variety will help the steak cook more evenly. This is a fattier cut of steak that pickier eaters might not appreciate.

New York Strip Steak

What is it? New York Strip steak is a lean cut of beef from the short loin area. It is one side of the porterhouse or T-bone steak and is always served boneless.

Why use it? This is a lean cut of beef steak with little fat. It is an excellent choice for mass appeal.

Top Sirloin Steak

What is it? Top Sirloin comes from the back area continuing off the short loin area. Top sirloin has bones and the bottom round muscles removed.

Why use it? This is a less expensive cut of steak that can still yield a tender and flavorful result. This cut of steak is best suited for marinating and is a more budget conscious steak option.

Filet Mignon

What is it? Filet mignon comes from the small tip portion of the tenderloin.

Why use it? This is the most tender piece of beef steak and is still quite lean. It is a pricey option, but the resulting melt-in-your-mouth tenderness is unparalleled.

Read More : Grillhousecafesanmarcos.com

How to Cook Steak Perfectly Every Time

Bone-in vs Boneless Steaks

There is an endless debate amongst foodies about whether steaks are better bone-in or boneless, or whether or not it matters at all. Those who advocate for bone-in say that the flavorful marrow from the bone will seep into your meat while cooking, giving you a more flavorful result.

Bone-in DOES impact the cooking time of your steak. The bone changes the way the heat is distributed while cooking. It actually helps your steak cook more evenly and gives you a little more leeway with overcooking. Bone-in steaks will require a longer cooking time because the bone insulates the meat surrounding it. It takes a little more time for the heat to penetrate the interior, but once it does it spreads out evenly.

If you liked this recipe you may be interested in these other steak options, from beef to pork to seafood:

  • How to Grill Steak
  • How to Cook the Perfect Tomahawk Steak
  • Rachel’s Favorite Steak Seasoning
  • Perfect Grilled Pork Chops
  • Grilled Swordfish Steak

Instructions

  • Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
  • Rub each side with the olive oil to coat. Combine the salt, pepper, and white pepper in a small bowl. Rub both sides of each steak with the rub mixture.
  • Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
  • Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
  • While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
  • When the steaks are removed from the oven immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.

Notes

Restaurant Basting Method:

Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.

Reverse Sear:

Preheat your oven to 250 degrees Farhenheit. Place a wire rack onto a rimmed baking sheet. Season steaks as instructed in steps 1 and 2 and place onto the wire rack. Bake in the 250 degree oven until the internal temperature of the steaks reaches 10-15 degrees below your target temperature. Remove from the oven and sear in oil in a heavy skillet over high heat to form a deep golden brown crust.

Grilling Instructions:

Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare). When the steaks are removed from the grill, immediately top with 1 tablespoon butter each, tent with aluminum foil, and allow the steaks to rest 5 to 10 minutes before cutting into them.

Nutrition

Calories: 475kcal | Carbohydrates: 1g | Protein: 50g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 174mg | Sodium: 1387mg | Potassium: 800mg | Vitamin A: 350IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 3.6mg
How To Cook The Perfect Steak

How To Cook The Perfect Steak

How To Cook The Perfect Steak – It took me a long time to figure out how to cook the perfect steak, consistently well, every time.
I’ve served up many overcooked, chewy steaks in our early dating days! For something that seems so simple, there are lots of variables, which can be confusing!

Now I’ve got great steak cooking under my belt, I’ve come up a no-fail, step-by-step plan, covering each of those variables, so you can be confident in the kitchen to cook beautiful, juicy steak.

📋 What do we need?

  • Let’s start with the steak of course. I recommend a good quality thick (2-2.5cm cm thick) ribeye or sirloin steak with some fat running through it.
    • Ribeye tends to have a chunk of fat in the middle and some smaller veins of fat (see image above).
    • Sirloin just tends to just have the smaller veins of fat.
    • We’re going to concentrate on those cuts, but I’ve also got a note on cooking fillet steak in the notes section of the recipe card.
  • DON’T be scared of seeing fat on your steak – some of the fat renders down to help ensure a juicy steak. We also crisp up that fat when it’s in the pan. Fat is GOOD!
  • What you do need to look out for is gristle – these are streaks of chewy/rubbery cartillage, that aren’t broken down during cooking. You sometimes find gristle as little wriggle lines of of-white in the steak. A little bit (that you can cut out when eating) is fine, but any more than that makes it a far less enjoyable steak.
  • For cooking the steak, we also need a high smoke point oil (such as sunflower oil), plenty of salt and freshly ground black pepper, a little butter, and if you want to to add some extra flavour, a few cloves of garlic and some fresh thyme or rosemary sprigs.

🔪 How to cook steak

For a 2.5cm thick ribeye or sirloin, cooking to a MEDIUM level of doneness (more info further down the posts for different levels of doneness):

  1. After taking the steak out of the fridge to bring it too room temperature, we coat the steak in oil on both sides, then add plenty of salt and pepper on both sides of the steak too.
  2. Add the steak to a very hot pan – preferably cast iron.
  3. Cook for 4 minutes, turning EVRY MINUTE.
  4. During the last minute of cooking, add butter to the pan, plus a few lightly crushed, peeled garlic cloves and a couple of sprigs of thyme or rosemary. Baste the the steak with the butter during the last minute of cooking.
  5. Take out of the pan and leave to rest for at least 4-5 minutes before serving.
  6. If you like, you can serve with a delicious steak sauce (some ideas below), or top with some garlic butter.

👩‍🍳PRO TIPS For the Perfect Steak

Type of pan:
Use a heavy-based frying pan (such as a cast iron) or a griddle pan. The retain the heat well, so the pan won’t go too cold when you add the steak to the pan. Cast iron pan also evenly distribute the heat, so you’re less likely to get hot spots, leading to uneven cooking.

Overcrowding:
Cook no more than 2 steaks at a time. If the pan is over-crowded, the heat will be reduced, meaning any liquid that comes out of the steaks won’t be able to evaporate quickly enough, and they’ll end up boiling instead of frying. That means no beautiful char, and therefore a lot less flavour.

Read More : Grillhousecafesanmarcos.com

How To Cook The Perfect Steak

Oil the steak:
Oil the steak, not the pan – this is so you get a nice even covering on the steak. You don’t have to worry about the oil not being hot when it goes on the steak. Our pan is going to be so hot, the oil will heat up instantly. Use a flavourless oil with a high smoke point – such as sunflower oil.

Season well:
As well as the oil, we want to season the steak generously with salt and freshly ground pepper.
Some people say that seasoning with pepper before cooking will cause the pepper to become bitter, but I have never found that.
The key is to use freshly ground black pepper that’s a little bit coarse. Don’t use fine pepper powder – that is more likely to burn.
You can make the pepper very coarse if you prefer it that way (just bash the pepper in bag with a rolling pin). Personally, I use a pepper grinder, so it’s just a little bit coarse.
You may think you’re adding too much pepper to the steak, but the flavour of the pepper ‘cooks in’ to the steak as you’re frying it, so it won’t be overwhelmingly peppery.

Steak thickness:
I tend to look for steak that is around 2cm-2.5cm thick. Any thicker than that and you will have to adjust the cooking timings, and are at risk over overcooking the outside of the steak, whilst the middle remains undercooked.

Don’t go straight from the fridge!
Cooking a steak right from the fridge is a BIG no no.
We’re cooking the steak for a short amount of time to get that perfect outside char. We really don’t want the steak to still be cold in the middle when we get to the char stage.

Type of steak:
My recommendation in most cases is to go for ribeye or sirloin steak. Look for a steak with thin veins of fat running through it. This fat will render down during cooking, resulting in a tender, juicy steak.
Try to avoid steak that has a big vein of gristle through it. No one wants to bite into that.
Also, don’t be afraid if the steak has a lovely fat strip of fat on that outside. That fat will give the steak more flavour during cooking. You don’t have to eat it (but I always nibble on a little, because it’s rather tasty).
You can of course use other cuts of steak if you prefer, but they often need different cooking times and sometimes need finishing in the oven.
I have some info below (notes section of the recipe card) on cooking fillet steak – but that one can be trickier, as it’s a lot thicker and leaner than ribeye or sirloin.
Other types of steak include rump, T-bone, flat iron, Denver, skirt and flank. Let me know if you want to info on how to cook any of these cuts in the comments below.

Even cooking:
Rather than cook one side until it’s perfectly browned (which can take a few minutes), then cook the other side for less time (so the steak isn’t overcooked), turn the steak every minute. This will help to ensure even cooking and char on both sides.

Rest the steak:
A good rule of thumb is to rest the steak for at least as long as you cooked it. This will allow the fibres to relax, and you’re steak will be juicier and more tender for it.
Rest on a slightly warm plate or wooden board.

Cooking times (for a 2cm-2.5cm thick Sirloin or Ribeye)

(Turning the steak every minute)

  • Rare: 3 minutes total
  • Medium Rare: 4 minutes total
  • Medium Well: 5-6 minutes total
  • Well done: 8 minutes total

 

Pan Seared Steak + Steak Meal Prep Ideas

Pan Seared Steak + Steak Meal Prep Ideas

Pan Seared Steak + Steak Meal Prep Ideas – This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.

Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

As everyone is staying home, working from home and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is so satisfying and will impress your entire family.

The BEST Pan-Seared Steak

This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve beef sustainability, reduce food waste and you will love our ideas for easy meal prep with leftover steak.

Ingredients for Garlic Butter Steak.

It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:

New York Steak
Top Sirloin Steak
Ribeye Steak

How to Pan Sear Steaks:

Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
Remove steak and rest 10 minutes before slicing against the grain.

Steak Doneness Temperature Chart:

A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.

Medium Rare (soft, dark pink inside): 145 degrees F
Medium (soft, some pink inside): 160 degrees F
Well Done (very firm, no pink inside): 170 degrees F

Read More : Grillhousecafesanmarcos.com

Pan Seared Steak + Steak Meal Prep Ideas

What to Serve with Steaks:

Steak is so versatile but our favorite sides for making the perfect steak dinner are:

Roasted Asparagus or Roasted Brussels Sprouts
Creamy Mashed Potatoes
Oven-roasted Baby Red Potatoes.
Another classic steak pairing is Corn on the Cob.
Chimichurri Sauce is a quick way to add tons of flavor
Pro Tips for the Best Steak:
Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
Don’t slice too thin, or the steak cools too quickly.
Slice steak against the grain and at an angle for a steakhouse presentation

How to Buy and Store Beef:

We love buying larger packages of beef, which are often a better value in price per pound. Once we have our meal plan for the week figured out, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:

Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
Freeze Steaks for 6-12 months*
Refrigerate or freeze right after purchasing
Place in freezer bags removing as much air as possible, or vacuum seal.

Steak Meal Prep:

Did you know 40% of all food brought home in America goes uneaten? Some of the things we do to reduce waste are to eat what we have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen 2-3 months. We love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:

Dice or thinly slice cooked steak for tacos or Steak Fajitas
Whip up some easy Cheesesteak Quesadillas
Make a quick Philly Cheesesteak Sandwich
Love Beef? Visit Beef. It’s What’s for Dinner. for more great dinner inspiration and recipes.