Let’s face it, every man should know how to cook a steak. It should be no surprise either because after all men have been loving red meat as long as the sun has been shining. You would think perfecting the steak would be already ingrained in our DNA, but it isn’t. But fear not my friend, Ploomy’s got your back. Here are the basics on how to cook a steak.
Prepare your steak by seasoning it (at room temperature) with a nice rub of salt and pepper. Be sure to coat the steak with a healthy bit of olive oil.
Remember: Know your cuts. How you cook a rib eye will be different than how you cook a filet mignon, porterhouse or top sirloin. If you plan on finishing off your steak in the oven, then preheat it to 400-450 degrees Fahrenheit now.
Heat up your pan on high for a couple minutes and then add your steak. It should sizzle instantaneously. Don’t be alarmed if it sounds like there’s too much crackling going on. This is a good thing and lets you know a nice crust is forming underneath.
Remember: Whatever you do, do not move the steak around like a puck (you’re not playing hockey). Using a stainless steel skillet is better since non-sticks don’t achieve the higher heat temperatures as well.
After a few minutes, use some tongs to check that the underside is cooked. You should see some nice golden brown action going on. If you don’t see it, then leave it alone for another minute or so.
Remember: The amount of time you cook the steak will depend on the cut, the type of pan and whether you’re using an electric or gas stove.
Turn the steak over and allow to cook for an additional 2 minutes. Or if you wanted to finish off your steak in the oven, this is where you would do that. Just make sure your pan is oven safe or use a baking dish.
Remember: If you’re going for medium rare then you’re looking for a warm red or pinkish center which registers about 130-140 degrees Fahrenheit. Here is a great temperature chart to refer to if you want to get it just right.
Take the steak off the pan and allow it to rest for at least 5-10 minutes. This is very important.
Remember: Once you remove the steak from the pan or oven, it is still cooking on the inside. It is imperative that you don’t cut right into it and allow all the heat and moisture to escape.
If you’d like to add some of your helpful tips, be sure to leave a comment. Just don’t go all Alton Brown on us.