How to Cook Perfect Steaks

How To Cook Steak

How to cook steak? It depends. If your steak is thin, simply fry it 2-3 minutes per side in a hot skillet. But when it comes to thick, 1-inch cuts, the only reliable way to produce perfectly cooked steaks is to sear them on both sides in a hot skillet, then transfer to a hot oven to finish cooking. That’s how steakhouses do it (they also have access to the best cuts, and finish the steak with butter).

Relying on pan-frying alone is very challenging (the outside can get dry while the inside is still rare), and roasting alone – without frying first – can lead to dry steaks that lack the wonderful, caramelized crust achieved by searing.

In this simple steak recipe, the beef is seared on both sides, then finished in a hot oven, ensuring a perfect result every time. I use this method for cooking any thick cut of steak – I’ve used it successfully to cook sirloin, tenderloin and ribeye steaks.

How to Cook Steak
 
Prep and Cool time
Cook time
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Author:
Recipe type: Entree, Primal/Paleo, Gluten-Free, Low-Carb
Cuisine: American
Yield: 4 steaks
Ingredients
  • 4 (8oz) beef steaks, 1 to 1½-inches thick
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Remove steaks from fridge and allow them to get to room temperature. Preheat the oven to 450 degrees F. Line a baking sheet with foil and place it in the oven.
  2. Heat a double-burner griddle, or two large, heavy skillets over high heat, about 3 minutes. Meanwhile, brush both sides of the steaks with olive oil and sprinkle with salt and pepper.
  3. Use tongs to transfer the steaks to the hot griddle. Cook the steaks, without moving them, 2 minutes on the first side, to form a nice browned crust. use the tongs to flip each steak to the other side and again cook 2 minutes without moving.
  4. use the tongs to transfer the steaks to the hot baking sheet. Depending on how thick the steaks are, roast them 3-4 minutes for medium-rare, 5-6 minutes for medium.
  5. Remove the steaks from the oven. Place them on a sheet of foil and loosely cover with another sheet of foil. Allow to rest 5 minutes, then serve. This is a nice, big piece of steak - skip the starch and balance it out by serving with a veggie such as steamed broccoli, steamed asparagus or cooked green beans.
Nutrition Per Serving
Serving size: 1 steak; Calories: 326.9 Fat: 12.7 g Saturated fat: 3.9 g Carbohydrates: 0 g Sugar: 0 g Sodium: 687 mg Fiber: 0 g Protein: 50.1 g

How To Cook Steak

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