For many beef lovers, a perfectly cooked steak is their dish of choice any day. And thanks to its versatility, steak is the perfect dish for many occasions, including weeknight dinners and backyard BBQs. That is because few dishes are as universal yet simple as a steak.
Each method of preparation, including grilling, using sous vide, or pan-frying, brings its unique flavors and textures to the table. Also, choosing the right beef cut can be difficult, as there are many factors to consider, such as the cut’s tenderness, marbling, and flavor. So, how do you ensure a perfectly done steak every time?
In this article, we’ll explore the various methods to cook a delicious steak, along with some tips that can help you choose which method will suit you best.
1. Pan-Seared
Whether you prefer the tender filet mignon, a prime-grade rib-eye, or the unique texture of a sirloin, you’ll want to master the perfect pan-seared steak at home. Mastering the pan-searing technique will make your steak restaurant quality.
Pan-seared steak is a delicious and easy way to cook steak indoors. It results in a crispy, flavorful crust that is perfect for those who love the taste of butter or oil with their steak. Pan-searing is the best way to cook steak in a pan because you can easily get a juicy pink inside with an evenly browned crust.
Season your steak generously with the classic combo of salt and pepper. After searing your steak in oil, baste the steak in butter and aromatics like fresh rosemary, garlic, and thyme for the best flavor and aroma.
A cast-iron or a heavy-bottom skillet is perfect for this technique. This is because they tend to hold more heat and can provide an even cook to the crust. Basting your steak correctly can also prevent it from burning or overcooking. Finally, don’t forget to let the steak rest after cooking so it has time to retain its natural juices.
2. Grilled
One of the most popular ways to prepare steak is by grilling it. If done correctly, you can get a juicy steak with the perfect doneness and the remnants of the charcoal flavor we all love. However, choosing the right kind of fuel is essential here. Charcoal briquettes bring an unpleasant kerosene flavor to steaks and should be avoided. Natural solid fuels, like hardwood charcoal, are best for charred flavors that will not overpower your steak.
When seasoning, using the right kind of salt is essential here because it determines how well you’ll be able to season (and flavor!) the steak. Fleur de sel or sel gris-type sea salt are a great choice, thanks to their medium-sized grains. Kosher salt, almost identical to sea salt, is an excellent alternative.
Use a 1:1 ratio of salt and pepper, and feel free to incorporate different flavor profiles. And like any great chef will tell you, always go a little overboard when seasoning your steak.
Finally, before grilling, no moisture must be left on the meat. While not necessary, adding a little fat, preferably olive oil, before grilling will give you those signature griddle marks indicative of grilled steak.
3. Sous Vide
Sous vide is a French term that means “under vacuum.” It is a method of cooking food in a sealed bag at a low temperature for an extended period of time. This cooking method is known for producing evenly cooked food with a tender and juicy texture.
Initially developed to make hospital food taste better, it later gained popularity thanks to Michelin-starred chefs like Thomas Keller.
The main advantage of this method is the level of precision it allows you to have over the temperature of the meat. Add your preferred herbs, aromatics, citrus, and fats to the sous vide bag. Finish your steak in a pan by searing it to give it a caramelized crust.
4. Sear-Roasting
Sear roasting is a two-step process that involves searing the steak in a hot pan before finishing it in the oven. Preheat both your oven and a cast-iron skillet and gently place an oiled or buttered steak into the skillet, searing it to perfection on both sides. Finally, transfer it into the oven to complete the cooking process.
The sear-first, oven-finishing approach offered by sear-roasting presents fewer challenges because there’s a reduced risk of overcooking. But, it doesn’t achieve the precision of grilling or sous vide, where you can control the steak’s internal temperature.
Conclusion
Steaks can be prepared in many different ways to suit a wide range of palates. We’ve discussed various methods that can help you achieve your desired steak, ranging from the level of doneness to the brownness of the crust.
Regardless of the method you prefer, you can try all these different ways, from the perfect pan-seared steak to a charred grilled cut! T
Comments 1