Content

• Ingredients
• Steak on the barbecue
• Steak on the stove
• To step
• Method 1 of 2: Steak on the barbecue
• Method 2 of 2: Steak on the stove
• Tips
• Necessities
• Steak on the barbecue
• Steak on the stove

While there are plenty of people who rave about how easy it is to cook a perfect medium rare steak, it's not that easy to get a tasty, juicy steak that is cooked to perfection. If you'd rather have your steak cooked through, it is entirely possible to get a delicious cut of meat without seeing pink in the center. Whether you want to grill your steak on the barbecue or in the oven, in either case, start with well-veined, high-quality steaks that are at least 2-3 cm thick, to make sure your steaks stay as juicy as possible. Make sure you buy organic meat, so you don't get any chemical colors, fragrances and flavors.

Ingredients

Steak on the barbecue

• Steak of your choice of 200-300 g (rib-eye or "New York strip" are well suited for this)
• 1 tsp canola or vegetable oil per steak
• Salt and pepper to taste

"For 1 serving"

Steak on the stove

• Steak of your choice of 200-300 g (rib-eye, New York strip, T-bone, etc.)
• salt
• 1.5 tbsp vegetable oil
• 2-3 tbsp butter (30-45 g)
• 1-2 sprigs of thyme (optional)

"For 1 serving"

To step

Method 1 of 2: Steak on the barbecue

1. Choose a well-veined steak. Because you want to cook the steak well, you need a lot of fat to keep the meat from drying out. New York strip and rib-eye in particular are known for the good distribution of the fat over the meat.
   • A 200-300g steak is a good size for a single serving.
   • If you're in the US, USDA Prime is the best cut of meat available, indicating rich marbling (well veined). If you can't afford this or if it's not available, USDA Choice is a good choice, followed by USDA Select.
2. Let the steak rest at room temperature for 20 minutes. You will get a more evenly cooked steak if you start with a steak at room temperature. Unwrap the steak and place it on a plate on the counter for about 20-30 minutes to allow it to heat up.
   • The steak may release some of its juices as it reheats, so place it on the counter in a rimmed baking dish.
   • You should never let raw meat rest at room temperature for too long as it can spoil. Keep a close eye on the time while you bring the steak to room temperature, and don't go past 30 minutes.
3. Heat one side of your barbecue or grill to a high temperature. If you have a gas grill, turn on only one of the burners. If it's a single burner grill, you can just turn the temperature down after turning the steaks.
   • If you're using charcoal, slide the hot coals to one side of the grill. If you put your hand 7-10cm above the hot side of the grill, you should only be able to hold it there for about two seconds before it gets too hot.
   • While you want the high temperature to sear the outside of your steak well, don't keep the heat high all the time or the outside will be ready before the inside is cooked.
   • To avoid this, direct the heat to one side of your grill so you have a cooler zone to transfer the steaks to after searing.
4. Let the steak rest for about five minutes before serving. When grilling a steak, all the juices will collect in the center of the meat. By allowing the meat to rest, you allow the juices to redistribute throughout the steak.
   • Especially when cooking a steak well done, it is important to allow the juices to redistribute as the longer cooking time tends to dry out the meat.

Method 2 of 2: Steak on the stove

1. Choose a high quality steak with an even veining (marbling). Look for a steak with the organic with a high degree of marbling. Marbling or marbling means seeing the fat running through the meat, resulting in a juicier steak. You can use any piece of steak for this, but "New York strip," rib-eye, Porterhouse, and T-bone are popular choices for grilling or barbecuing.
   • Choose a steak of about 200-300g per serving.
2. Coat the steak with a layer of salt about 30 minutes before grilling the meat. The exact amount of salt you'll use will depend on the size of your steak, but it's okay to be generous with the salt. Much of the salt will be absorbed into the steak while it is resting. Let the salted steak rest at room temperature for 20-30 minutes before baking.
   • In addition to seasoning your steak, the salt creates a dry surface on the meat that helps create a nice crust when seared.
   • Do not let the steak sit at room temperature for more than 30 minutes or you risk the growth of dangerous food-borne bacteria.
3. Preheat your oven to 200 degrees Celsius. The best way to make sure your steak is well cooked is to sear it in a skillet and then place the skillet in a hot oven to allow the steak to cook further. This way the outside will not burn when you bring it up to temperature.
4. Let the steak rest for about five minutes, then slice and serve. At high temperatures, the juices inside a piece of meat tend to creep towards the center. When you rest a steak after cooking, all the juices are redistributed, resulting in a more tender cut of meat.

Tips

• Steak or steak can be kept in the refrigerator for about 3-4 days after preparation.

Necessities

Steak on the barbecue

• Gas or charcoal barbecue
• Meat tongs

Steak on the stove

• Cast iron skillet
• Meat tongs
• Large spoon to baste the meat
• Potholder