A mighty fine steak doesn’t have to be relegated to a summertime treat, fresh off the grill. Nor does it have to be a restaurant only indulgence! If you’re gonna drop the cash that goes along with a nice cut of steak, however, you want to make sure you know how to cook it right!
And a big part of cooking it perfectly is knowing how you like your steaks. Do you like them rare? Medium rare, or even medium? Knowing this ahead of time will save you a lot of heartache in the future. I like mine medium-rare, my boyfriend likes his rare.
Since I know this though I know I will be done cooking his steak before I’m done cooking mine. If I didn’t pay attention to such details one of us would be unhappy with what is supposed to be a rare treat. That’s unacceptable.
You will need a cast-iron skillet for this recipe, an oven, a well-ventilated kitchen (or a tolerance for smoke) and you will need a meat thermometer to be absolutely certain of doneness until you are more familiar with the feel of steaks at different stages of cooking.
Rare steaks are 120-125°F
Medium rare 130-135°F
Medium well 145-155°F
Keep in mind the steaks will keep cooking once removed from heat. There are three main steps to the perfect steak.
1. The sear.
3. The resting.
If you cut into your steaks the moment they come out of the oven you are undoing all of the work you have just done.
Resting is ABSOLUTELY crucial to retaining the moist juices in the steaks. When testing for temperatures remove the steaks within the first 5°F of the level of doneness you want, so for rare remove the steaks at 115-120°F, cover, and allow to rest.
The closer you get to the lower end of the range, the better. This may all seem like a lot of information but once you know this it’s a mere quick three steps to meaty bliss.
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