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After charring both sides of the steak, you’re going to finish it off in the oven, which should be preheated to 375 F. You can stick the cast-iron skillet directly in the oven. Assistant Food Editor Pat is an Assistant Editor at Southern Living and has been a part of the team since 2006. Pat also writes digital content on a variety of topics including cooking, gardening, and pets. Having a frappuccino at Starbucks is a treat.
Remember to slice your steaks against the grain. While this is most critical with tougher steaks like flank steak or skirt steak, even a tender steak like a rib eye will be tougher if you slice it with the grain. If you're going to go to the trouble of cooking it properly, you might as well slice it properly, too. Place the steak in the hot skillet and cook on the first side until enough of a crust has formed that the steak no longer sticks to the pan, about one minute. Flip and cook on the other side for one minute or until that side does not stick. Some steak enthusiasts will tell you to flip only once.
The Perfect Medium Rare Steak Recipe
It’s a long and flat cut of meat with connective tissue running through the meat. Some people may find it difficult to distinguish it from the flat iron or skirt steak. It’s pretty lean, meaning there’s not much fat running through it. As a result, it can become tough if overcooked.
Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. When it comes to steaks, a T-bone may be the universal favorite cut of beef, and these are ideal when grilling outside. The best steaks for pan-searing on the stovetop, however, are boneless steaks that are between one and 1 1/2 inches thick. Look for a steak with a good bit of marbling or fat.
Steaks You Can Simply Season and Grill
They are tenderized using a meat mallet and are sometimes scored with little cuts. This helps them cook very quickly, but it’s almost impossible to cook them to any temperature other than well-done. If you don’t see any of these labels on your steak, it likely comes from ungraded beef. This is most common for ground beef, but you’ll also see it on store brand meat. It’s not necessarily bad, but you may want to give these steaks a good marinade, cook them low and slow and serve up a killer sauce, just in case. Once the crust is nicely browned, grab a couple pot holders and pull out the broiling pan.
The best way to grill up these monsters is the same way as most. Start with a heavy sear on high heat then finish on lower, indirect heat. The great thing about filet mignon is that it can be cooked in various ways and will always taste amazing. It should be a crime to serve filet any more done than medium rare, but it happens.
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Marbling affects the taste and texture of steak, and it will be a key differentiator youll think about when deciding between the four best cuts of steak. Once your steak has reached your preferred temperature, transfer it to a platter and season with more kosher or sea salt, pepper, and steak seasonings. Let it rest for five minutes (if you can't resist, it is ok to cut into it at this point), slice against the grain, and serve. Here’s how to cook steak like a chef – pan seared and basted with garlic thyme butter!
Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes. Use olive oil to roast asparagus or green beans.
Tenderloin Steaks with Cherry Sauce
Others advise flipping two or three times, cooking on each side for one minute before flipping. Choose your method, but after about four minutes, add some butter (onions, herbs, garlic, etc. can go in now) to the pan. As it melts, tilt the pan so the butter pools on one side, and use a spoon to scoop the butter and drizzle it over the steak. You can continue flipping and basting, checking internal temp after five to six minutes—cook to your desired degree. If you’re so short on time that you can’t thaw the steaks, you can cook them frozen.
Searing both sides heavily for two to three minutes on each side, then moving to indirect heat to finish is crucial. If you’re using a cast iron, move it to a cool sheet tray or pan before finishing in the oven at around 350 to 400 degrees. If you’re on a grill, sear over direct heat, then move to the grill’s cooler side to finish. If you want to go a slightly cheaper route than a rib-eye yet get a steak with excellent flavor, you can’t go wrong with a strip steak. It comes from the same section of the cow as the filet but has more fat and is denser.
If you're in the market for a new piece of kit, read our full reviews of the best cast iron skillets, non-stick frying pans and griddle pans. The flavor of rare steak is incredibly juicy and tender, with a reddish hue on the inside middle. The outside is seared to perfection, locking in all the flavor and juices.
Marinate flank steak in traditional seasonings overnight for flavorful meat that tastes fabulous. Grill and assemble in warm flour tortillas with sautéed bell peppers, onion, and popular Tex-Mex toppings. Bring out the best in meaty, flavorful rib-eye steaks with an awesome recipe that shares three tested methods for grilling this well-marbled cut.
Season the steaks liberally with sea salt and black pepper on both sides. If you’re dead-set on cooking these cuts outside, you can reach for your smoker. Turn your grill into a smoker with these quick and easy steps. As a former restaurant chef, I know all about the different cuts of beef. There are many steaks well-marbled and tender enough to simply toss on the grill, and there are a few that benefit from some marinade. And then, there are a few cuts I’d avoid completely when it comes to the grill.
The meat should thaw out in an hour or two. If you consider yourself a carnivore, then there’s a high probability you love steak. That is, of course, as long as red meat doesn’t disagree with you for whatever reason. If that is the case, our deepest sympathies. Make compound butter according to the instructions here.
The whole thing comes together in less than 30 minutes—perfect for Tuesday night dinner. A lot goes into cooking the best-ever sirloin steak you need to think about using the right pan, cooking at the right temperature, and for the right amount of time. Do you season an hour before cooking, or just before it goes in the pan? The latter is the most reliable way to get the flavour you want, but the former is still perfectly reasonable. Salting long before you cook will cure the surface of the steak, giving you even more flavour just make sure you wipe off any excess moisture before you cook. Take your steak from the refrigerator anywhere from 30 minutes to one hour before cook time.
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