Content

• Steps
• Method 1 of 4: Cooking the Steak
• Method 2 of 4: Grill the steak
• Method 3 of 4: Baked Steak
• Method 4 of 4: Pan-Fried Steak
• Tips
• Warnings

The perfect steak is juicy, plentiful and rich in flavor.There are many different ways to prepare a steak. It can be fried over a fire, grilled, pan-fried, or even oven-fried. However, many people fail to make a perfect steak, especially if you prefer a medium-rare steak when the meat is fried on top and half-cooked on the inside. The different methods for preparing steak are described below.

Steps

Method 1 of 4: Cooking the Steak

1. 1 Choose a piece of meat. What is meant by the word "steak"? Not any meat is suitable for a steak; there are certain pieces specially cut for the steak. Choose a meat that tastes good, is juicy enough and you can afford it:
   • T-bone: A T-bone steak is a piece of meat that has been cut so that the striped tender meat and filet mignon are separated by a bone that resembles the letter "T". This is a popular steak piece and expensive at the same time, as it is cut from the loin of a cow, where the meat is very tender.
   • Beefsteak: This is a combination of tender fillet and striped meat. Beefsteak is very similar to T bone, but in the middle it is divided by a thin bone, allowing you to accentuate the different flavors of different areas. Almost identical in price to the T-bone.
   • Rib-eye: Rib-eye steak is made from a bull's rib, hence its name ("rib" in English "rib"). This is what people often mean when they say steak. It looks like marble; thin streaks of fat coat the meat, giving it a rich flavor.
   • New York strip is made from thin loin fillets. The muscles of the bull in this part are not developed, which is why the meat is soft and tender. It is also covered with thin layers of fat, but still not as tender as a rib eye steak.
   • Top fillets: Fillets can be cut from both the upper part of the animal's back and from the lower, about the same place the T bone steak and steak are cut. This is an exceptionally tasty piece, really dear.
2. 2 Buy a thick piece of meat, about 3.8 cm to 5 cm thick. Why is a thick steak better than a thin one? It is almost impossible to fry a thin piece of meat so that it would be covered with a pleasant pink crust on top, but would be juicy and half-baked on the inside. Whereas with a thick piece of meat it is quite easy to achieve such a result. A piece weighing 350 - 450 grams can easily saturate two, and in this case it is always better to divide a large piece of steak between two rather than cook a small piece for each.
3. 3 Marinate the meat. Whether or not to add sauces is the question. Many steak lovers believe that nothing but salt and pepper should be added to a good piece of meat. And not without reason: the meat itself should shine. But if you still want to marinate your steak, now is the time to do it. Here are two easy ways to marinate steak meat.
   • For the marinade, combine 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup lemon juice, 1/4 cup Worcestershire sauce (note: sweet and sour, slightly savory fermented English sauce made with vinegar, sugar and fish), 2 wedges, crushed garlic, half a cup of chopped basil and a quarter cup of parsley. Marinate meat 4 to 24 hours before cooking.
   • For the dry marinade: Combine 4.5 teaspoons of coarse salt, 2 tablespoons of freshly ground allspice, 2 tablespoons of sweet paprika, one tablespoon of garlic powder, 1 tablespoon of dried oregano leaves, and 2 teaspoons of ground cumin.
4. 4 Leave the steak to warm to room temperature. If you've kept the meat in the refrigerator for an opportunity, now is the time to get it out of there. Room temperature will do two things for you:
   • Will speed up the frying process. Warm meat cooks faster.
   • Provides the same degree of readiness from the outside and from the inside. If the meat has been in the refrigerator during the day, it will take a long time for it to warm up from the inside. In this case, you run the risk of overcooking the meat on the outside so that it becomes half-baked on the inside.
5. 5 If you haven't used sauces or dry marinade, add salt to the meat now. The larger the piece of meat, the more thoroughly you need to salt it. Remember, a 450 gram piece of T bone steak has twice as much meat as a 220 gram rib eye steak. Salt should be added according to the size of the meat.
   • Salt in advance. Some people believe that meat should be salted 4 days before cooking. This may not be necessary, but 40 minutes is the minimum required to soak the salt. Salting the steak in 40 minutes will allow it to soak in the salt and bring it to room temperature.
   • Why not add pepper? Peppers can burn during the cooking process, but salt does not. Hot peppers do not taste very good, so it is recommended to add them after cooking.

Method 2 of 4: Grill the steak

1. 1 It is best to use charcoal. Firewood can be used if you do not have hardwood charcoal. Wood burns faster and brighter. Of course, grill steak can also be cooked if you don't have other conveniences. But be prepared that the taste of the steak will be different from the usual one.
   • Do not light coals with special fluids. Pairing them will add extra flavor to the meat. It's best not to skimp on a charcoal barbecue grill.
2. 2 Place the hot coals on one side of the grill. This will be the hot side. The other end of the grill will be cooler. From it you will need to start frying the steak and only then rearrange the meat to the warmer part of the grill. This will give the meat a better taste.
3. 3 Place the steak on the coals-free side of the grill. Place a lid on the meat and cook over indirect heat. Usually, many people do the opposite: frying the meat over high heat from the very beginning so that it retains its flavor. However, this approach has no basis.
   • If you first cook the steak on a relatively cool part of the grill, you are giving the meat time - the whole piece - to heat evenly. And by the end of cooking, the meat will have time to cover with a crispy crust. It will need to be quickly rearranged on coals.
4. 4 Flip the meat frequently so that a crust forms on both sides. Use tongs to turn the meat every minute or more. A popular myth says that a steak needs to be turned only once before serving. But in fact, the more often you turn it over, the more evenly it will fry and the juicier it will be. If you are not going to turn the meat, be sure to cover it with a lid.
5. 5 A thermometer will help you determine if the meat is cooked. This is a tried and true method. Errors are much more common in humans than in thermometers. As a side note, here's how the internal temperature of the meat relates to the readiness of the steak:
   • 120 ° F (48.8 ° C) = Raw
   • 130 ° F (54.4 ° C) = Partially Baked (Meat with Blood)
   • 140 ° F (60 ° C) = Medium
   • 150 ° F (65.5 ° C) = Medium Well Dried
   • 160 ° F (71.1 ° C) = Well done
6. 6 In addition, you can use your fingers to determine the approximate degree of readiness of the meat. This method suggests that you must compare the firmness of the steak with the firmness of the fleshy part of your own palm (meaning the area under your thumb). Define a soft area between your thumb and the middle of your palm (a small bump) and press down on it with the index finger of your other hand.
   • With a fully open hand - such raw meat for strength.
   • Bring the tips of your thumb and forefinger together. This will be meat with blood.
   • Bring the tips of your thumb and middle fingers together. This will be the meat of medium rare.
   • Bring the tips of your thumb and ring finger together and press down on the soft area. This will be the meat that is medium well done.
   • By connecting the tips of your thumb and pinky finger, you determine how well-done meat should feel to the touch.
7. 7 Once the meat is 8 ° C below your desired temperature, start turning it over quickly so that it turns pink on both sides. If the steak is already the color you want, move it to the cooler part of the grill for a short while, instead of continuing to grill it over high heat, thereby depriving it of juiciness.
8. 8 Remove the steak from heat when the internal temperature is 2.5 ° C below your desired temperature. Why? When you remove it from the heat, the internal temperature of the steak will continue to rise by an additional 2 to 2.5 ° C.
9. 9 Season the steak with allspice and let sit for at least five minutes. During the cooking process, the steak is soaked in juice. If you cut the meat right after removing it from the heat, the juices will flow out easily. And if you leave it on for 5 minutes, the muscle fibers of the meat will relax and the juice will be evenly saturated.
10. 10 Enjoy! Enjoy a homemade steak, such as jacket potatoes and garlic spinach as a garnish.

Method 3 of 4: Baked Steak

1. 1 The roaster should be located 8 to 12 cm below the top coil of the oven. This distance is ideal when you want to cook a roasted steak or a medium-rare steak. If you want the steak to be a little more moist, place the broiler 15 cm below the top spiral. If you like a well done steak, the distance from the top spiral of the oven should be about 10 cm.
2. 2 Turn on the oven and heat a large cast iron skillet. Cast iron cookware is the most convenient for frying, as it conducts heat very well. If you don't have a cast iron skillet, a regular roaster or grill net will work as well. Preheat the pan for 15 to 20 minutes.
3. 3 After preheating the pan, fry the steak on it for about 3 minutes. If you are using a grate for grilling, arrange the meat diagonally on it so that it is covered with nice stripes. The meat will sizzle if the oven is hot enough.
4. 4 Turn the steak over and continue to grill for another three minutes. Use tongs, not a fork, to turn the steak over to prevent the juice from leaking out.
5. 5 After browning the meat on both sides for three minutes, reduce the oven temperature to 260 ° C.
6. 6 Cook the steak according to the following table. This table indicates the approximate cooking time for steak in a 260 ° C oven, taking into account the thickness of the meat:
   • Raw steak (48 ° - 55 ° C)
     
     • 2.5 cm - 0-1 minute
     • 7 cm - 2-3 minutes
     • 8 cm - 4-5 minutes
   • Medium rare steak (60 ° - 65 ° C)
     
     • 2.5 cm - 2-3 minutes
     • 7 cm - 4-5 minutes
     • 8 cm - 6-7 minutes
   • Medium-well done steak (60 ° -65 ° C)
     
     • 2.5 cm - 4-5 minutes
     • 7 cm - 6-7 minutes
     • 8 cm - 8-9 minutes
7. 7 Season the steak with allspice and let sit for at least five minutes. During the cooking process, the steak is soaked in juice. If you cut the meat right after removing it from the heat, the juices will flow out easily. And if you leave it on for 5 minutes, the muscle fibers of the meat will relax and the juice will be evenly saturated. br>
8. 8 Enjoy! Enjoy a homemade steak, such as with green beans or baked potatoes as a side dish.

Method 4 of 4: Pan-Fried Steak

1. 1 Heat a cast iron skillet over high heat, adding two tablespoons of oil, until the skillet begins to smoke. Cast iron cookware transmits heat very well, evenly distributing it over the entire surface.
   • Use a good natural steak oil. Olive oil is perfect for pasta or eggplant frying, but not at all for steak. Rapeseed oil or vegetable oil is more recommended in this case.
2. 2 Place the steak in the skillet and be careful not to lift the edges from the heat.
3. 3 For 6 to 12 minutes, until the core temperature you want is reached, turn the steak every minute or more. Check the internal temperature of the meat with a thermometer. Here is a table showing the relationship between the internal temperature of a steak and how well it is cooked:
   • 120 ° F (48.8 ° C) = Raw
   • 130 ° F (54.4 ° C) = Partially Baked (Meat with Blood)
   • 140 ° F (60 ° C) = Medium
   • 150 ° F (65.5 ° C) = Medium Well Dried
   • 160 ° F (71.1 ° C) = Well done
4. 4 Add 2 tablespoons butter and any other seasonings until the steak is cooked through.For a pan-fried steak, use the following seasonings:
   • Rosemary
   • Thyme
   • Oregano
   • Garlic
   • Sage
5. 5 Remove the steak from the pan and let it sit for at least another five minutes. During the cooking process, the steak is soaked in juice. If you cut the meat right after removing it from the heat, the juices will flow out easily. And if you leave it on for 5 minutes, the muscle fibers of the meat will relax and the juice will be evenly saturated.
6. 6 Enjoy! Enjoy a homemade steak, such as with German potato salad and Brussels sprouts as a side dish.

Tips

• Use condiments, seasonings, and seasonings. A well-seasoned steak doesn't need any steak sauce.
• Use a non-stick spray often.
• The grill should always be clean. A clean grill cooks food faster and tastes better.
• After placing the steak on a plate, you can pierce it with the back of the knife to see if it is ready or not.
• Vegetables and fruits are good when fresh. But the beef is more tender when it is a little old. Do not be stingy to buy meat that is on stock, because it is close to the expiration date.

Warnings

• The grill is hot, do not touch it!
• Non-stick spray only intensifies the fire. So keep your hair tucked up when you use it.