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)