We’re steak eaters. Despite the fact that we eat a variety of foods, steak is a firm family favourite. As a result, I’ve cooked more steaks than I care to remember in the last two decades.
If I’m being really honest, the prospect of knowing the actual number of steaks I’ve cooked is a little unnerving. Matter of fact, holy cow! Simply put, I’m no stranger to a good cut of meat. Enough because, since grilling season is upon us, I thought I’d post my top 5 steak-cooking ideas with you today.
These ideas should put your mind at ease if you’re apprehensive about grilling steaks this season. Whether you roast your steaks in a skillet, or on the grill, they’ll be elevated.
Let the meat rest x 2
Steaks that are served cold do not cook evenly. When you put a cooled piece of meat in a skillet or on the griddle, the heat has a hard time getting to the centre. Allow at least 30 mins for the cuts to rest on the countertop before cooking.
It’s just as vital to let the beef rest for 5 to 10 minutes after grilling to allow the liquids to disperse and the fibres to relax. When you cut into a steak right after it comes off the grill, you’ll get a tough, dry steak.
You’ve brought back some stunning thick-cut fillets that beg to be grilled or seared. It’s not the time to be stingy with the spice.
At the very least, generously season your cuts with salt and ground black pepper, with salt being the most crucial component you can use on a steak. This should be done before allowing the cuts to rest to allow the seasoning to penetrate the meat. Try dusting your meats with stronger spices if you’re particularly saucy. On meats, smoked paprika, cumin, sumac, chili powder, cayenne pepper, garlic powder, and even cinnamon work wonders. You can also use pre-made steak seasoning.
Usually start with high temperature, whether you’re grilling your meats or searing them in a cast iron skillet. To brown the outside of steak and seal in the liquids and taste, you’ll need a hot cooking surface.
The textural variation of steakhouse grade steaks is also due to high heat: crispy from the outside, moist and soft on the inside.
Use a meat thermometer
To determine the interior temperature or “doneness” of a cut, people use a variety of techniques. When you’ve cooked as many steaks as I have, you’ll be able to use the fingertip test to identify whether a steak is rare, medium-rare, or medium by feeling it.
A basic meat thermometer tip, on the other hand, definitely works if you’re worried about burning your steaks or simply want them to be the same temp every time.
Press the sensor into the middle of one steak once you think it’s achieved the desired temperature. A perfect medium-rare temperature is 130 degrees Fahrenheit. Please remember that once you take the steaks from the heat source, the interior temperature will keep rising by 3-5 degrees.