There are few culinary delights that rival the sizzle of a perfectly cooked steak with its delicious aroma filling the kitchen as it promises to be a delicious meal. Although grilling outside is a popular choice but mastering the art of cooking your steak over the stove will be equally enjoyable. When you have the right method, and some basic tips it is possible to create restaurant-quality result from the kitchen.
The initial step towards succeeding with your stovetop steak starts at the butcher shop or meat section at your local supermarket. Selecting the best cut of steak is vital. Make sure to choose well-marbled cuts like the ribeye, New York strip, or filet mignon. The marbling, or intramuscular fat, not only imparts incredible flavor but also assists in keeping the meat moist during cooking. Think about the thickness of the steak; strive for at least 1 to 1.5 inches of thickness for an excellent cooked inside.
Before even thinking about cooking you must prepare your steak appropriately. Start by taking your steak out of the refrigerator and leaving it at room temperature for approximately 30 minutes. This will allow the steak to cook more efficiently. As it rests, you can season generously with kosher salt and freshly ground black pepper. If you’d like to the flavor, add some other condiments such as garlic powder, rosemary, or thyme, but be cautious; you want the steak’s flavor to stand out.
For that perfect steak every single time-perfect look You need a good pan, and the right oil. A heavy-bottomed, oven-safe skillet, such as cast iron will do wonders. It evenly distributes heat and can be moved from the stove to oven, if required. To use the oil, select one with a strong smoke point such as canola, vegetable, or grapeseed oil. The skillet should be heated to medium-high temperature and put in a tiny amount of oil, enough to cover the bottom of the skillet. When the oil starts to appear to shimmer, and it is beginning to smoke, it’s the perfect time to brown your steak.
As soon as your steak is placed in the pan, try not to move it around. The steak should be left to cook for about 2 minutes on one side. The initial sear will create the famous crust. With tongs, turn the steak upside down and cook the second side for 2 to 3 minutes. To achieve medium-rare quality, you should aim for an internal temperature of 130-135degF (54-57degC). You can use an instant-read thermometer ensure that the temperature is accurate.
Once your steak has reached the degree of cookedness that you prefer, remove it from the grill and place it on a plate that is clean. Wrap it in aluminum foil, and let it be resting for approximately 5-10 mins. This resting period is crucial and allows juices to distribute all over the beef, creating a moist and flavorful result. Be sure not to skip this step no matter if the meat seems appealing – it will be well-worth it.
