How to make a great steak on the stove
Cooking a good steak is easy to get wrong. A number of variables can affect the outcome, whichever cooking method you use. Many steakhouses use an open-flame grill to cook their steaks, due to the flavorsome, charred "bark" it creates on the outside. But there are ways to achieve a great quality steak in your own home, using basic equipment you probably already have in your kitchen. Does this Spark an idea?
Things You'll Need
- Heavy, cast-iron skille
- Good quality beef, around 1 inch thick
- Paper towels
- Olive oil
- Pastry brush
- Cooking timer
- Fish slice
Instructions
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1
Take the steaks out of the refrigerator and cover them. Leave them for around 20 minutes to reach room temperature. Use paper towels to pat the steaks dry from any surface moisture.
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2
Preheat the skillet on the stove. A cast iron skillet with raised grill lines is preferable, due to their steady and even heat distribution and retention, but these also take longer to heat up. Place it on a high heat for about 10 minutes, and test with a drop of olive oil. If the oil starts to smoke, the pan is hot enough. If it immediately evaporates, the pan is too hot; turn down the heat and wait a minute or two.
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3
Brush each side of the steak with a little oil and place it into the pan. There will likely be a plume of smoke and a large hiss, but don't be alarmed. Resist the temptation to constantly move the steak around; this will only squeeze out the juices, making the meat dryer.
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4
Set the timer. Cook for approximately six minutes per side for medium or four minutes per side for rare. The exact timing depends on the thickness of your meat and the heat of your pan. Give the steaks a gentle press with your finger. Rare steaks will be soft and squashy, and well-done steaks will be taut and springy. Use the timer as a rough guide.
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5
Remove the steaks from the pan at the end of the cooking time. Cover with tinfoil and allow them to rest for at least five minutes. This is an absolutely essential part of cooking a steak, one that many people neglect. Resting allows the fibers of the meat to relax and the juices to redistribute, creating a more tender, consistent cut of meat.
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Tips & Warnings
Rest your steaks in a dish or bowl. This will collect any accumulated resting juices, which can be used to make rich pan sauces to accompany your steaks.
What's Cooking America recommends measuring the steak with a meat thermometer and that the minimum internal temperature should be 120 to 130 degrees Fahrenheit.
Flip the steak by sliding the fish slice (a kitchen tool usually used to flip fish) underneath. Avoid using tongs; their sharp teeth can pierce the meat, allowing juices to escape.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
