3 Great Ways For Cooking Steak
Dry. Charred. Raw. Chewy. But the fact is that getting the perfect steak is a challenge for most of us. There are several methods to cook a steak. You can fry it, boil or grill it, which depends on your personal preference.
To begin with, take a steak that’s at least 1 cm in thickness (like t-bone, strip steak, porterhouse, etc.) — Thinner steaks will dry out and thicker steaks will be difficult to manage. A good amount of salt & pepper is necessary, no matter how you cook it. My personal recommendation is crushed garlic clove that I rub all over the beef, and of course, marinating is also possible.
1. Just fry it. Put a large pan on medium heat and lace it with cooking oil, and after it turns warm, toss the beef on the pan and then cook for 4 to 5 minutes on each side. You may want to cover the sides of the pan and turn on stove top fan, because it can become smoky. You can cook the steak for four minutes (each side).
2. Oven Roasting: Restaurants use this method, but there are two steps involved.
- The oven should be preheated to about 450 degrees F and you must take a big pan and set it there (like those cast iron skillets).
- The burner element should be turned on to high heat, and the pan should be red hot. Add a teaspoon of oil on the pan and allow it to heat up. Sear the steak on both sides with the help of tongs with oil for almost 90 seconds, such that the fluids are all intact. Finish the cooking by roasting for 6 to 9 minutes, or you can choose the time depending upon your requirements.
In the case you do not have an iron skillet, it does not mean that your hope is lost. You can just sear the beef in a regular pan and then transfer it to an oven safe iron pan for roasting.
3. Grill: This method is by far the most preferred of all methods for meat lovers! Ensure the grill is nice and hot and cook both sides.
People usually prefer a nicely done steak, but a few of them like a near raw steak that’s blue. Making such decisions beforehand will ensure that you have the best out of your cooking performance.
It is tempting but you must try to avoid touching meat as much as possible. Just turning it once or twice does the trick. Let it cook.
A set of tongs is recommended for the steak, not forks. This helps in making it out in one piece.
Mashing is also not recommended. That also destroys the juices. For testing you can just press the meat with the tongs.
And of course, don’t start consuming the steak immediately after you take it out of your roast. Let it settle for a few minutes, after which you will see some great juice oozing out.