BEST STEAK 

Crafting the best steak involves a combination of selecting the right cut, proper seasoning, and mastering the cooking technique to achieve that perfect sear on the outside while keeping the inside juicy and flavorful. Here’s a step-by-step guide to preparing what many might consider the best steak experience at home.

Selecting Your Steak

  • Cut: The best cuts for a high-quality steak experience include Ribeye (rich in flavor and marbling), Filet Mignon (tender and lean), New York Strip (a nice balance of flavor and tenderness), and T-Bone (offers two types of steak in one, with both sirloin and tenderloin).
  • Grade: Look for steaks that are USDA Prime, USDA Choice, or Certified Angus Beef. These grades offer the best marbling and tenderness.
  • Thickness: Choose steaks that are at least 1 to 1.5 inches thick. Thicker steaks are easier to cook to a perfect medium-rare throughout without overcooking the outside.

Ingredients

  • Your choice of steak (Ribeye, Filet Mignon, New York Strip, T-Bone)
  • Kosher salt
  • Freshly ground black pepper
  • High-smoke-point oil (e.g., canola, vegetable, grapeseed)
  • Fresh herbs (rosemary, thyme, garlic) for aromatics (optional)
  • Butter (for basting, optional)

Equipment

  • Cast iron skillet (preferred for its heat retention and even cooking)
  • Meat thermometer (for precise cooking)

Instructions

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