How to buy a good steak? Some research was done and if you'd like to learn more about it, go to:
http://www.seriouseats.com/2011/03/the-four-high-end-steaks-you-should-know-ribeye-strip-tenderloin-t-bone.html
So, let's say you select a tenderloin or ribeye. If it is frozen, let it thaw in the refrigerator a couple of days before. Cut out some the fat before cooking it, however, the fat gives flavor, and adds juiciness to the steak. So, it is better to leave the fat inside the steak (called marbling).
You can marinate the steak in advance with spices (pepper, kosher salt) and soy sauce for example. There are lots of choices, depending on your taste. With a fork, pinch the steak before seasoning it, so that it will penetrate the fibers. Marinate for 40 minutes. (Some people marinate up to 2 days!)
A perfect steak has a crusty, crunchy, well browned exterior and a pink, juicy and tender interior that melts in your mouth.
You can grill it, broil it or pan fry it. I prefer the grilled! you can use a small grill in your kitchen and lightly oil it with a bit of olive oil or margarine.
Using a thermometer is very important. (See pic below) Here is a chart of temperatures:
Rare steak: 120° F
Medium: 140° F
Well done: 160° F
According to Chef Lopez-Alt a rare stake is a waste, because you don't give a chance to the fat to melt, so you end up with more calories and less flavor. Also, a well done steak is too hard. So, somewhere in between 140° and 150° is a good temperature, specially since the temperature continues to raise, as the steak goes from the grill to the table.
Chef Lopez-Alt, also says that it is a myth that you cannot flip your steak more than once. Actually, the opposite seems to help, so that the juices are distributed more evenly.
Splash proof therma pen (around $97) but worth it.
A couple of less sofisticated thermometers and a grill to use on the stove:
Enjoy your steak, you can serve it with baked potatoes and a salad. Red wine and fruit for dessert would complete a delicious meal.
Gas or Red Hot Charcoal Grill - Preheat the grill on high. Lightly oil and season steaks. Refer to cooking times below. Allow 3-5 minutes resting time before serving. Apply finishing sauce if desired.
Here is the Omaha Steaks Cooking Chart:
The cooking times below are in minutes and based on using fully thawed steaks.
| Thickness | 1/2" | 3/4" | 1" | 1 1/4" | 1 1/2" | 1 3/4" | 2" | |
|---|---|---|---|---|---|---|---|---|
| Rare 120°- 130°F | First Side After Turning | 2 2 | 4 2 | 5 3 | 5 4 | 6 4 | 7 5 | 8 6 |
Medium Rare 130°-140°F | First Side After Turning | 3 2 | 4 3 | 5 4 | 6 5 | 7 5 | 8 6 | 9 8 |
Medium 140°-150°F | First Side After Turning | 4 2 | 5 3 | 6 4 | 7 5 | 7 6 | 8 7 | 10 8 |
Well Done 160°-170°F | First Side After Turning | 5 3 | 7 5 | 8 6 | 9 7 | 10 8 | 11 9 | 13 11 |
J. Kenji Lopez-Alt Chief Creative Officer of Serious Eats in his weekly column The Food Lab. @thefoodlab on Twitter, or at The Food Lab on Facebook.
