Cooking a perfect steak is well-deserving of the bragging rights it bestows. This protein comes with its fair share of challenges. Getting the crust, flavor, and temperature correct comes down to a science. Though you don’t have to be a professional cook to master it, there are a few things you should keep in mind when making a steak at home. Check out Strega’s best tips for cooking the most amazing steak!
Use The Right Pan
The right pan can make or break your steak. Using a nonstick pan for a steak may not offer the best results, as it is often difficult to get a nonstick pan to safely reach a high enough heat to get the perfect crust on a steak. Instead, opt for a seasoned cast iron pan or a stainless steel pan. Both of these are oven-safe as well, so you can finish cooking your steak in an oven if you’d like.
Pick The Perfect Oil
Pre-heating your pan with the right oil is essential for cooking a steak. Though many people will usually reach for olive oil, this can lead to a smoky kitchen and a burnt steak. Olive oil has a low smoke point, which means it can easily become burnt and ruined. Choose oils with high smoke points, such as grapeseed or avocado oil. These oils come with a neutral flavor as well and won’t disrupt the taste of your steak.
Butter Is Your Friend!
It is common to add a pad of compound butter to a cooked steak as it rests. However, you can continuously baste your steak with butter until it reaches your desired temperature instead! Avoid adding your butter too early – about 2-3 minutes before your steak is done cooking, lower the heat to melt the butter and baste your steak with a spoon. The result is tender steak infused with the creamy saltiness of your favorite butter! Add seasonings like shallot, butter, garlic, and time for an extra dose of flavor.
Things To Keep In Mind
Now that you have a better understanding of what it takes to make a truly immaculate steak right at home, consider these tips as well to ensure the cooking process is as smooth as possible.
Quality Matters
High-quality steaks will yield the best results and require the least amount of additional seasonings. USDA beef grades have three tiers when sold commercially for home cooking: Select, Choice, and Prime. Select cuts are leaner with low marbling. Choice cuts have more marbling and are higher in quality. Prime cuts are top-quality and offer superior marbling for impeccable juiciness.
Season With Pepper After Cooking
Some people tend to season their meat with salt and pepper before cooking. In many cases, pepper will burn when it comes into contact with piping hot oil for extended periods of time. This can give the meat a bitter burnt taste and also ruin your butter basting and subsequent pan sauces. Season the steak with pepper right after cooking so the flavor seeps into the juices of the steak.
Don’t Forget To Sear The Fat Cap
On cuts such as a New York Strip, there is a fat cap that must be tenderized with heat for the best eating experience. Many people choose to sear the fat cap first, allowing the fat to render out and giving you the chance to baste the rest of the steak with the fat. You can also quickly sear it toward the end of cooking.
Bring The Steak To Room Temperature
This tip is often debated, but for pan-searing protein, it may be better to let the steak sit out of the fridge for 10-20 minutes before cooking. When cold protein comes into contact with heat, it tends to tense up. Room temperature meat will yield a much more tender bite.
Enjoy Authentic Italian Cuisine at Strega North End
Strega on Hanover Street in Boston, MA is the perfect place to impress your best friends, loved ones, or first date. We have a fantastic array of Italian dishes that fit every taste. Book your reservation with us today or contact us for large party and event queries!
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