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Perfect Steak

Perfect Steak

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Introduction

Steaks are one of those foods, like burgers and chicken, that can be cooked in so many ways. And it’s the perfect protein for a busy weeknight meal. But do you know how to make the perfect steak? It’s simple: Sear it, then let it rest! Here are three different types of steak to try at home:

Perfect Steak

  • 21/2 inch thick porterhouse steak
  • 1 tbsp vegetable oil
  • 1 tbsp salt
  • 1/4 tbsp pepper

2 1/2-inch-thick porterhouse steak (1 to 1 1/2 lb)

This steak is a cut of beef from the short loin and the sirloin. The porterhouse steak is very thick, so it’s best to leave it alone while cooking; don’t try to flip it or move it around in the pan.

The tenderness of this cut of meat means that you can use any method you like: grilling, broiling or pan-searing with butter will all result in a delicious meal.

Vegetable oil

1 tablespoon

2 tablespoons

1/2 tablespoon

3 tablespoons

4 tablespoons (1/4 cup)

1 teaspoon salt

Salt is a flavor enhancer, preservative and tenderizer. It helps to dissolve proteins in meat as it cooks and breaks down collagen in the meat as well.

When you sprinkle salt onto your steak before cooking you are breaking down the muscle fibers so that when you cook them they will be more tender and juicy. This is because salt acts as an enzyme which breaks down myofibrils (muscular fibers) into smaller pieces making them easier to chew.

1/4 teaspoon pepper

Pepper is a spice, fruit and vegetable. It’s used in a variety of dishes, including sauces and as an additive to other foods.

In the U.S., pepper comes from two different plants: black peppercorns and white peppercorns. Black pepper is made from the dried berries of the plant Piper nigrum, while white pepper comes from the same plant but with all its seeds removed through soaking in water until they ferment and fall off.

Both varieties have their own unique flavor profile—black pepper has a pungent aroma with hints of citrus while white has more floral notes—but both are typically ground before being added to recipes (with some exceptions).

Let steak stand at room temperature 30 minutes.

Letting the steak stand at room temperature helps it cook more evenly, and it also helps it absorb more flavor.

If you’ve planned ahead, you can store your steaks in a cooler with some ice until you’re ready to cook them. The freezer will keep them from drying out and help maintain their shape, but there are two downsides: they’ll take longer to thaw than they would when stored at room temperature (so allow plenty of time), and if they’re too cold when they hit the pan, they’ll stick instead of browning nicely. If that happens, don’t worry—just add a little oil or butter to get things moving again!

Heat oil in heavy large skillet over high heat.

When the oil is hot enough to sear, it will change from clear to dark. You can test this by dropping in one of the patties—it should sizzle when it hits the pan. If you don’t have a thermometer and your stove top doesn’t have a built-in thermometer, you can use your hand: if you hold your hand one inch above the pan for three seconds, then withdraw it quickly and count every time you see a bubble popping up on your skin (about 10 seconds), that is about 275°F degrees.

If the temperature is too low (below 300°F), then each piece will stick slightly as it sears; if the temperature is too high (above 450°F) each piece will burn before searing properly

Pat dry steaks with paper towels, then sprinkle both sides with salt and pepper.

The first step to perfectly cooked steaks is to pat them dry with paper towels. This will help the meat absorb the seasonings and prevent it from steaming, which would make it tough. Next, sprinkle both sides of your steak generously with salt and pepper—you’ll want about 1 tablespoon per pound of beef—and let them sit at room temperature for at least 30 minutes before cooking (this will give you more time to prepare other ingredients or get a drink before dinner).

Add steaks to skillet and cook until bottom is brown, 6 to 8 minutes.

Now that you’ve got the steak in the pan, it’s time to cook it. The first thing you’ll want to do is let it sit—without moving it—for about five minutes. This will help seal in all of those delicious juices and flavors from before. After that, using a pair of tongs or a spatula, flip your steak over onto its other side and cook for 6 to 8 minutes more (but no longer than 10 minutes). Your goal here should be not only browning the outside but also getting some char on both sides of each piece of meat. Once this happens, remove your steaks from heat and allow them to rest for 5 minutes before serving on warm plates with your chosen garnishes (see above), alongside potatoes or vegetables if desired!

Turn steaks over; reduce heat to medium-high and cook until meat thermometer inserted sideways into center of the steak registers 120 degrees F for medium-rare, about 4 minutes.

As the steaks cook, turn them over and baste them with the pan juices once or twice to keep them moist. When you flip the steaks, you’ll notice that there’s some pink liquid in the pan. If a lot of this liquid has evaporated during cooking, add a few tablespoons of beef broth or water to prevent burning.

The meat thermometer inserted sideways into center of steak should register 120 degrees F for medium-rare (about 4 minutes). If you want your steak more well done, continue cooking until it reaches 130 degrees F (about 5 minutes more), then remove from skillet and let rest on clean plate while preparing sauce below.

Arrange on platter or plates and serve immediately.

Once the steak is done, arrange it on a platter or plates and serve immediately. Don’t let the steak sit out too long; it will continue to cook while it sits, resulting in overcooked meat.

Perfect Steak is a great weeknight meal for the family.

Whether you’re craving steak for dinner on a weeknight or want to impress friends with your cooking skills, Perfect Steak is an easy recipe that takes just 30 minutes to make. It’s also versatile and can be paired with any side dish.

And because it’s so easy, there’s no reason not to try!

Conclusion

We hope you enjoy this dish! If you have any questions or comments, please leave them in the comments below.

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