How to Cook Beef Steak. Beef steak

 

How to Cook Beef Steak Like a Pro: A Chef's Guide

Introduction

Are you craving a perfectly cooked beef steak that rivals the ones served in the best steakhouse in town? Look no further! In this guide, we will walk you through the step-by-step process of cooking a beef steak like a professional chef. Whether you have a high-quality cut or an economical one, this technique will elevate your steak to new heights of flavor and tenderness. Get ready to impress your family and friends with your culinary skills!

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Section 1: Selecting the Right Cut of Beef Steak

Choosing the right cut of beef steak is crucial to achieve the best results. Here are some options that work well for pan-searing:

1.1 Rib Eye/Scotch Fillet

The rib eye, also known as scotch fillet, is a well-marbled and juicy cut of beef steak. Its rich flavor and tenderness make it a popular choice among steak lovers.

1.2 Porterhouse/New York

The porterhouse or New York steak is another excellent option for pan-searing. It offers a balance between tenderness and flavor, with a slightly firmer texture compared to rib eye.

1.3 T-Bone

The T-bone steak is a classic cut that combines the tenderloin and strip steak, separated by a T-shaped bone. It offers two different textures and flavors in one steak.

Remember, it's important to choose steaks that are no more than 2.5cm/1" thick for this cooking method, as we will be cooking them entirely on the stove.

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Section 2: Preparing the Steak for Cooking

To ensure even cooking and a delicious crust, follow these preparation tips:

2.1 Bring the Steak to Room Temperature

Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps the steak cook evenly.

2.2 Pat Dry and Season Generously

Use paper towels to pat the steak dry. Season both sides of the steak generously with salt and pepper. This not only enhances the flavor but also helps create a beautiful crust.

Section 3: Getting Your Skillet Smoking Hot

One of the secrets to achieving a perfect crust on your steak is to get your skillet smoking hot before adding the steak. Here's how:

3.1 Heat the Skillet with Vegetable Oil

Heat a heavy-based skillet over high heat until it is very hot. You should see smoke coming off the skillet. Add a tablespoon of vegetable oil and swirl it around to coat the bottom of the skillet evenly.

Section 4: Searing the Steak

Now it's time to sear the steak to develop that mouthwatering crust. Follow these steps:

4.1 Sear the First Side

Place the seasoned steak in the hot skillet and let it cook for 2-2.5 minutes until you achieve a great crust. Then, carefully flip the steak using tongs or a spatula.

4.2 Garlic-Thyme Infused Butter

After flipping the steak, let it cook for 1 minute, and then push the steak to one side of the skillet. Add the unsalted butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the other side of the skillet.

4.3 Basting the Steak

As the butter melts, continuously spoon it over the steak. This process, known as basting, infuses the steak with the flavors of garlic and thyme, enhancing its taste and texture. Remember to be cautious as the thyme may sputter.

4.4 Achieving the Desired Doneness

Continue basting the steak until it reaches your desired level of doneness. For medium-rare, a total cooking time of 2 minutes on the second side is typically sufficient. Refer to the internal temperature chart below for other doneness temperatures.

Internal Temperature Chart for Beef Steak Doneness

DonenessInternal TemperatureRare48°C/118°FMedium Rare52°C/125°FMedium57°C/135°FMedium Well63°C/145°FWell Done68°C/155°F 

4.5 Searing the Edges (Optional)

If you prefer a more browned edge on your steak, use tongs to sear the edges briefly after basting.

Section 5: Resting the Steak

Resting the steak is a crucial step to allow the juices to redistribute and the fibers to relax. Follow these guidelines for optimum results:

5.1 Transfer and Cover

Once the steak is cooked to your liking, transfer it to a plate and loosely cover it with foil. This resting period allows the steak to reabsorb its own flavorful juices, resulting in a tender and succulent piece of meat.

5.2 Resting Time

Let the steak rest for 5 to 10 minutes. This duration ensures that the steak retains its juiciness and tenderness.

Section 6: Serving Suggestions

Now that your perfectly cooked steak is ready, it's time to decide how to serve it. Here are some mouthwatering options:

6.1 Béarnaise Sauce and Paris Mash

For a full steakhouse experience, serve your steak with a classic Béarnaise sauce and Paris Mash, a creamy mashed potato counterpart.

6.2 Creamy Mashed Cauliflower

If you're looking for a low-carb alternative, serve your steak with creamy mashed cauliflower. You'll be amazed at how delicious this flavorful side dish pairs with the steak.

6.3 Crispy Smashed Potatoes

For a crispy and fluffy potato side dish, try making crispy smashed potatoes. They have a crispy exterior and a fluffy interior, making them the perfect accompaniment to your steak.