Beef beef steak is very easy to make. If you follow a few simple steps, you will reach the same or even better results than from your favorite steakhouse. You can grill your steak (to get a nice smoky undertone) or pan-sear and finish it in the oven (the steak...
Read more... will be even juicier this way).
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Chef Tom Founder
*Select your favorite steak. For inspiration, let me list some options based on fat content:
Low on fat:
Filet mignon
Sirloin
Bottom round steak
Top round steak
Flank steak
Medium on fat:
New York Strip steak
T-bone steak (with bone)
Porterhouse Steak (with bone)
Skirt steak
High on fat:
Ribeye steak
Tomahawk Steak
Prime rib
Make sure that the meat is properly rinsed under cold water.
Important:
Do not pound the meat; place it on the plate.
Pour Extra Virgin Olive Oil
Grate garlic on the steak and spread with fingers or a silicone brush.
Generously salt and pepper (especially be really generous with salt — it will help develop the right flavor).
Briefly massage all ingredients into each meat.
Note:
This step is also really important to prevent getting a rubbery texture of meat.
Chef Tom FounderCorrect preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.
Pan sear with finishing in the oven:
Set oven to preheat at 350°F.
Preheat the fry pan on high heat with 2 TBSP of frying oil and optionally add fresh herbs.
Place steaks in the pan and briefly sear to reach a nice sear (about 1 – 2 minutes on each side).
Pour the liquid from the marinade over the steaks, add 2 slices of butter on each steak and finish in a preheated oven until the meat reaches the desired internal temperature. *
In the middle of the baking, turn the meat and pour the juices from the pan over.
Grill:
Preheat grill at 350°F.
Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the meat reaches the desired internal temperature. *
Watch your grill during grilling. If the meat starts to burn, lower the heat. Optionally, you can grill only with indirect heat. The fire is not directly under the meat, but on the side (a closed lid is required for this technique).
Let the meat rest on a cutting board for about 1 – 2 minutes before serving.
Optionally, slice each steak for serving.
Sprinkle with salt and pepper.
Optionally, place a serving of the herb butter on each steak.
Serve with your favorite side.
The USDA minimum safe internal temperature is 145°F.
Chef Tom Founder
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