Buying Your Steak
When you might be shopping buy the right quality cut of meat within your budget and purchase it from the reputable butcher which team you can trust to source the best possible meat possible. You should familiarize yourself with all the different kinds of steak available whether it be filet mignon, sirloin, ribeye or T-bone now what to consider when making you buy.
A great steak really should have a diploma of marbling that is basically fat inside tissue from the meat. Do not buy bright red steak, large must be a darker red which indicates how the steak has matured correctly. The ideal thickness for any steak is 1'' - 1.5" which will ensure how the steak won't dry out through the cooking process.
Let your steak reach room temperature before you start to prepare it. Take the steak out from the refrigerator anything from a half-hour to one hour ahead of cooking. This will enable the steak to prepare as evenly as you can because the internal temperature will have been raised before exposing the surface surface to your hot pan.
Lightly pat the steak with kitchen towel to make sure that errors very dry, this will ensure how the steak grills rather than steams. Additionally, don't salt the steak before cooking as this will induce moisture on its surface and this will be steamed.
Cooking Your Steaks
Using dry heat has become the simplest way to prepare a steak and for me this entails utilizing a engineered steak or ridged grill pan over a high heat. This will cause the surface from the steak to brown nicely and provide it that distinctive flavor. Make sure how the pan is quite hot before putting the steak in it, the truth is the pan must be smoking a little bit.
Cook the steaks on each side for 5 minutes for rare, 7 minutes for medium and 10 minutes for well done. Be aware that cooking times can vary depending on the thickness of your steak and exactly how hot the pan is, the above are general guidelines so you may need to experiment a little bit and soon you find how to prepare the steak in your exact liking.
Turn your steaks using tongs and provide them a nudge now and then while using tongs to make certain they don't stick to the pan. Halfway from the cooking time per side turn your steaks trough 90 degrees, this will give nice diamond pattern grill marks.
Serving Your Steaks
Once the steaks are cooked in your liking, whether which means nice and pink internally for rare or burnt to your crisp for the well done faction, take them off through the pan make over a plate and loosely cover with aluminum foil, the steaks will continue to prepare internally. The majority of cooks ignore this very important part from the process. Let the steak rest for about five minutes ahead of serving.
I want to eat my steak accompanied by real do-it-yourself chunky fried potatoes with salt and vinegar, some lightly steamed green beans or roasted asparagus plus a nice fresh salad made out of lettuce, onions and tomatoes covered in homemade french dressing. Mmmm, bon apetit!
Buying Your Steak