This is what I learned about cooking steaks
- Marinade should be from 1/2 to 3 hrs. Don't do it all day
- When buying a steak some marbling is good to keep it juicy and adds flavor
- Preheat oven to 500 degrees, if you have a oven safe pan toss that in the
oven also to preheat
- In another pan on the stovetop, heat on high enough oil to cover the
bottom of the pan
| Oils |
Smoke point |
|
Butter |
350 |
|
Olive |
375 |
|
Corn |
410 |
|
Canola |
435 |
|
Peanut |
450 |
|
Safflower |
450 |
- Wash to steak under running water (5 seconds)
- Pat dry with a paper towel
Black pepper - Any is fine but if you grind it yourself it tend to be more
flavorful.
| Salts |
|
|
Table |
Ok but dissolves too quick |
|
Rock |
large |
|
Sea |
Expensive |
|
Kosher |
Good all around, crystals stick to food |
- Add generous amounts of salt and pepper. Typically just salt and pepper is used. Coat with a few drops of
any oil, rub it in a bit to coat the entire steak
- When oil is hot, place steak in pan for about 30 second to 1 minute
- Turn over and cook other side for same amount of time. A brown crust
should appear
- Remove pan from oven and transfer steak from oil pan to oven pan.
- Depending on the size, cook the steak, checking the temperature
afterwards
| Thickness |
Cook each side |
|
1 inch cut |
medium 3 1/2 minutes |
|
|
Well done 7 min |
|
2 inch cut |
medium 7 minutes |
|
|
Well done 10 min (keep checking) |
- If you have a thermometer you can take a reading from the
side of the steak
| Tenderness |
Temperature |
|
Rare |
120-130 |
|
Medium Rare |
130-145 |
|
Medium |
145-155 |
|
Well Done |
155 and up |
- Remove steak from oven and let stand for 3-5 minutes, Elevate steak out of
its juices by placing it on an upside-down place
- Cover with foil to keep warm
- Serve when ready
Variations:
sprinkle sugar on before cooking to get a caramelized
tasted
use garlic oil instead or regular oil