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Writer's pictureBalint Vojnits

Steakhouse Secrets: Your Comprehensive Tutorial

In this video, we'll walk you through the steps of cooking a perfect meat – from start to finish – using an easy method that ensures your steak retains all its delicious flavor.


Enjoy the Video

source: Kitchn Cooking School


Choosing the Right Cut

1. Select a Quality Cut: Begin by choosing a high-quality steak cut. Options like ribeye, New York strip, or filet mignon work exceptionally well for this method.


2. Bring It to Room Temperature: Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.


Seasoning

1. Pat Dry: Before seasoning, pat the steak dry with a paper towel to remove excess moisture. This helps achieve a beautiful sear.


2. Season Generously:* Season the steak with a generous amount of salt and pepper on both sides. Don't be shy; seasoning enhances flavor.


Cooking the Steak

1. Preheat the Pan:* Heat a heavy skillet or cast-iron pan over high heat until it's smoking hot. You want the pan to be sizzling when the steak hits it.


2. Sear Both Sides:* Place the seasoned steak in the hot pan and sear for 2-3 minutes on each side. This creates a flavorful crust while locking in the juices.


3. Finish in the Oven:* Transfer the pan with the seared steak to a preheated oven (around 400°F or 200°C) to finish cooking to your desired doneness. Use a meat thermometer for precision (125°F or 52°C for rare, 135°F or 57°C for medium-rare).


Resting and Slicing the Meat

1. Rest:* Remove the steak from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, keeping the meat juicy and flavorful.


2. Slice Against the Grain:* Slice the steak against the grain to ensure tenderness. This simple step is crucial for a great eating experience.


Cooking a steak to perfection is an art, but with these easy steps, you can achieve restaurant-quality results right at home. Remember to choose a quality cut, season generously, and master the sear-and-oven technique. Your taste buds will thank you!

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