The Art Of Cooking Steak: [ Ссылка ]

In case you missed part I and II of our steak series:
Steak Cuts Guide - [ Ссылка ]
Steak: A Buying Guide - [ Ссылка ]

#howtocooktheperfectsteak #gentlemansgazette #steak

So how do you actually cook the perfect steak? You guessed it! It depends on many factors.

For one, in my opinion, the cut of the steak matters. Personally, I really like grilling bone-in steaks such as a rib steak or a t-bone steak because I find that the result is better overall.

Now I want to walk you through step-by-step to get the perfect steak, so here we go.

One, always allow your steaks to come to room temperature. It depends a bit on the setting of your fridge but in general, it takes about one to two hours to get there.

Two, pat your steaks dry with a paper towel because that removes any excess moisture.

Three, trim your steak as desired. Personally, I don't like big chunks of fat because they won't render especially if you cook your steak in medium rare or rare and because of that, I get rid of them in the first place.

Now, it's time for seasoning. Basically, there are two schools of thought. Some people argue that seasoning your meat and your steak beforehand withdraws moisture from the meat and it takes away from the flavor. They also argue that the excess moisture will result in a crust that is not as brown and crisp as without the salt.

Now in step 5, the preparation methods deviate. For a bone-in steak such as a rib steak or a t-bone steak, I suggest you use the grill. It all starts out on high heat. Fire up your grill and get it as hot as you can, ideally, you leave it on there for at least 15 or 20 minutes, it depends a bit on the grill. Once it's really hot and you can see some flames, it's time to put the steak out because the grill is so hot, it doesn't take long to get these nice burn marks on the steak.

Once you take your steak off the grill, it's time for rest and some aluminum foil. Typically, we rest a steak for about five to ten minutes depending on the thickness. The thicker the steak, the longer it rests. or the steak.

So how do you do it exactly? Well, first of all, I start with a heavy pan typically stainless steel with a nice even heat distribution. I suggest you stay clear of Teflon pans or aluminum pans because they lack the heat capacity and your steak won't brown as nicely. For my steaks, I always use the biggest burner on high, let the pan preheat very nicely. Also, I choose an oil that is suited for high temperatures such as grapeseed oil, maybe peanut oil. You want something with a high smoke point so no olive oil or canola oil. Make sure you have a quality pan, it is heavy, so you have that heat capacity and the pan does not cool down once you drop in the steak.

Add a generous amount of oil to your pan, you don't want to skimp on that otherwise, it may stick to the pan.

Now it's time to add your steak. Ideally, use some tongs and you lay it away from you so the splatters don't hit you. Personally, I always put on an apron that way, I prevent my clothes from getting fat stained. If your pan is hot, the steak will sear pretty quickly and you can sear it to your desired brownness or darkness or crispness. While some people like to flip their steak multiple times, others prefer to flip it just once.

Once you have the sear, you could baste your steak, meaning you can add herbs or maybe butter to it and then use a spoon to drizzle it over the steak. It will add a little bit of flavor and it's something that you can do.

Once you have the steak seared to your liking, it's time to put it in the oven. Some people put it in the oven in the pan, however, I don't like that because the pan is already at a certain heat level and that would unevenly heat my steak. Instead, I put my steak on a plate that is oven safe and I put it in the oven anywhere between 200 and 250 degrees Fahrenheit. Now, I regularly measure the temperature with a meat thermometer. If I want to eat it at medium rare or 125, I take it out at about 120 because I will let it rest afterwards with a bit of aluminum foil, it will still heat up and get to the desired 125 degrees after 5 minutes.
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