Best Way to Cook a Steak
Cooking steak is an art. The more you cook, the better you become. There are various things to consider when determining how to cook a steak. These include: the type of cut; temperature preference --such as rare, medium and well; and thickness of steak. Most steaks are best cooked on a grill. Pan searing and broiling are also options. Certain tools that will aid in cooking the perfect steak such as a meat thermometer. This can be found in any kitchen-supply store. Does this Spark an idea?
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Selecting the right cut of beef
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Selecting the steak cut is the first step in how to cook a steak the right way. When buying a steak, ask yourself the following question: What type of meal do I desire? Are you having a simple steak sandwich or a more elegant dining experience? Once you have determined that, the choice will be evident. An experienced butcher at your local supermarket will guide you in making this first choice.
Grades of beef
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Beef is graded into the following types by the USDA: Prime, Choice and Select. Prime is the highest grade and most expensive. Choice is a close second and much more affordable and common in supermarkets and butcher shops. Select is the next level and has the least amount of marbling. Marbling is how this grading system works. The more marbling to the cut of beef the higher the grade it receives from the USDA. For most purposes, Choice is the best selection when starting out.
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Cuts of beef
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Steaks come in all sorts of sizes and prices. The most popular steak cuts: Filet Mignon, New York Strip, Rib Eye, Porterhouse, T-Bone and Top Sirloin. All will vary in price, taste, and method of cooking. Filet Mignon is the most tender and costly. Top Sirloin has the most "tooth" or toughness, but is easier on the wallet. There is also the matter of dry aged versus wet aged. Dry aged tends to be a more expensive and time-consuming process; meat is hung to dry for several weeks. Wet aged takes only a few days at most and can be done in a vacuum-sealed bag. Dry aged is typically the choice for more traditional meat lovers, but wet aged is said to produce a superior steak. Opinions vary widely on dry aged versus wet aged.
Season the Steak
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Seasoning is a personal preference. Some people like it simple -- salt and pepper; others prefer more complicated marinades. There is an array of marinades on the market that range from teriyaki to barbecue. You can either make your own, or reach for one on the shelf. Seasoning is very personal so feel free to experiment.
Methods of Cooking and Temperatures
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Most of the basic cuts are suitable for the following cooking methods: grilling, pan searing, and broiling. Knowing the temperature you desire is the next choice. Temperatures range from: rare (120 F); medium rare (125 F); medium (130F); and well done (135 F and above.) Cooking techniques vary, but one thing remains constant -- hot dry heat. You want the outside of the steak to get seared and caramelized. At this point, remove it from the direct flame or heat source and allow the interior of the steak to reach the desired internal temperature. The best way to tell when that temperature is reached is to use a meat thermometer. Simply insert the thermometer in the meat, about half way, and when it reads five degrees below the desired temperature remove the steak from the heat and allow it to rest for at least five to 10 minutes before carving.
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