A truly great steak relies on quality meat and simple but effective seasoning and cooking techniques. Here’s a classic recipe for a perfectly seared steak:
Ingredients:
- 2 thick-cut steaks (such as ribeye or New York strip), about 1 1/2 inches thick
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- Olive oil or vegetable oil
- Optional: minced garlic, herbs (such as rosemary or thyme), butter
Instructions:
- Bring the steaks to room temperature: Take the steaks out of the refrigerator about 30-60 minutes before cooking. Allowing them to come to room temperature ensures even cooking.
- Season the steaks: Pat the steaks dry with paper towels to remove any excess moisture. Season generously with salt and pepper on both sides. If you like, you can also rub minced garlic or chopped herbs onto the steaks for extra flavor.
- Preheat your cooking surface: Whether you’re using a grill, cast iron skillet, or grill pan, preheat it over high heat. You want it to be very hot before adding the steaks.
- Cook the steaks: Drizzle a bit of oil over the steaks and rub it in to coat evenly. Place the steaks onto the hot cooking surface. For a medium-rare steak, cook for about 4-5 minutes on each side, flipping only once. Adjust the cooking time according to your desired level of doneness and the thickness of the steaks.
- Rest the steaks: Once the steaks are cooked to your liking, remove them from the heat and transfer them to a plate. Tent the plate loosely with foil and let the steaks rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicier steak.
- Optional: Add butter for extra flavor: While the steaks are resting, you can add a pat of butter to each steak. Let it melt over the hot surface and baste the steaks with the melted butter for added richness.
- Slice and serve: After resting, slice the steaks against the grain and serve immediately. Enjoy your perfectly cooked steak!
Remember, cooking times may vary depending on the thickness of the steak and your preferred level of doneness. It’s always a good idea to use a meat thermometer to ensure accuracy, especially if you’re cooking thicker cuts. Enjoy your delicious steak!
