Ah, beef steak — a classic centerpiece for any meal, from simple weeknight dinners to gourmet feasts! 🥩 Here’s a thorough guide to cooking a perfect steak:
🥩 Beef Steak Basics
Choosing the Cut
- Ribeye: Very marbled, rich, and flavorful.
- Sirloin: Leaner but still tender if cooked right.
- Filet mignon (tenderloin): Extremely tender, mild flavor.
- New York strip: Firm texture, well-balanced fat.
Simple Pan-Seared Steak
Ingredients
- 1–2 steaks (6–10 oz / 170–280 g each)
- Salt and freshly ground black pepper
- 1–2 tbsp oil (high smoke point like canola or avocado)
- 2 tbsp butter
- 2 cloves garlic, smashed
- Fresh herbs: thyme or rosemary (optional)
Instructions
- Bring to room temperature:
- Let steaks sit out 20–30 minutes before cooking.
- Season:
- Pat dry with paper towels.
- Generously season both sides with salt and pepper.
- Preheat pan:
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- Add oil and swirl to coat.
- Sear the steak:
- Place steak in pan; don’t move for 2–3 minutes to develop a crust.
- Flip and sear the other side.
- Add butter and aromatics:
- Lower heat slightly, add butter, garlic, and herbs.
- Spoon melted butter over steak (“basting”) for flavor and juiciness.
- Check doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (65–68°C)
- Use a meat thermometer or finger test.
- Rest:
- Remove steak from pan and let rest 5–10 minutes before slicing to retain juices.
🌟 Tips
- Don’t overcrowd the pan: Cook steaks in batches if needed.
- Butter basting: Adds richness and aroma.
- Optional finishing: Splash of balsamic, soy, or Worcestershire sauce can enhance flavor.
- Serving: Pair with roasted vegetables, mashed potatoes, or a simple salad.
If you want, I can give a restaurant-style method for a perfectly seared, juicy steak with a garlic herb butter finish that makes it taste gourmet every time.
Do you want me to do that?
