How to Cook Steak Perfectly Every Time

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Today on The Stay at Home Chef

I’m showing you
How to Cook Steak Perfectly Every Time.

This method works for any cut of steak

and will help you achieve the perfect steak
every single time.

There’s no need to be intimidated by cooking steak

because it’s actually super easy
and I’m going to show you how.

The first thing you need to do is pull your steaks out

and let them sit at room temperature
for at least 30 minutes.

If you’re using frozen steaks you’ll want
to thaw them in the fridge first,

but you want them to come to room temperature.

If you’ll notice we’re using a nice thick steak.

Thick steaks are actually easier to cook perfectly.

Thin steaks will cook too fast and may even dry out,

so choose a good thick steak.

Today we’re using a couple of New York Strip Steaks,

but the same method works with Ribeye or T-bone
or even filet,

so choose a cut of steak that you like.

You can see that this steak has some nice
marbling in it

and some fat around the outside.

There are actually 3 different grades of beef:

Select, Choice, and Prime,

and it’s all based on the marbling and flavor
in the beef.

Now the difference between select and choice is actually pretty big,

so I always recommend choosing at least choice grade or prime grade beef

when you’re making steak..

This is actually a choice grade New York steak.

Once your steaks have had a chance to sit out at room temperature for 30 minutes

preheat your oven to 375 degrees Fahrenheit

and heat a large heavy skillet on the stove
until it’s smoking hot.

Then we’ll prep our steaks.

Drizzle just a little bit of olive oil onto each steak and rub it in to the top, the sides, as well as the bottom.

Then we’re going to put together our rub.

Today I’m going to keep it super simple and just use a mixture of salt and pepper.

I’m going to use 1 teaspoon of salt,

1/2 teaspoon of black pepper,

and 1/2 teaspoon of white pepper,

and mix these together.

You can add other spices and herbs
but I like to keep it simple and let the meat shine.

We’re going to take this mixture and sprinkle
it over our steaks

and rub it right in,
and you want to make sure you do both sides.

Now since these steaks are really thick you want to go a little more heavy handed than you might think.

Before we go over and cook our steaks
there’s one last thing we want to do.

I like to finish off my steaks with butter,

so I’m going to make a little
garlic compound butter here

by mixing 2 tablespoons of softened butter with
1-2 cloves of crushed garlic.

Just mash that together with a fork.

You can also add in fresh herbs to this butter to make it an herb compound butter,

but I’m keeping it simple with just a little bit of garlic.

Next we’re going to head on over to the stove
and I’m pretty sure our skillet is smoking hot,

which is exactly what we need.

Place the steaks down directly into the pan.

You don’t need to add any oil or anything,

and we’re going to sear each side of the steak for 2-3 minutes per side.

And then since these have a little fat strip
that runs along the side,

you want to render that fat down
so just turn it onto its side

and hold it there with tongs.

You always want to render the fat so you don’t
end up with a chewy piece of fat around the edges.

Once it is seared on both sides and you’ve
rendered the fat

then just slide them into the oven to finish

The amount of time you need to leave your
steaks in the oven

varies depending on how long you seared your steak
and how thick they are.

A good rule of thumb is about 5 minutes per inch,

but if you want 100% accurate results,
use a meat thermometer.

I pull my steak out when it reaches 130 degrees

for a good medium rare.

The steaks will need to rest for at least 10 minutes before serving,

so you want to dollop on a tablespoon of butter onto each one so it will melt over the steak while it rests.

As you let your steaks rest the internal temperature will continue to rise by about 5 degrees.

It’s important to let your steaks rest

because it gives them a chance for the juices to reabsorb into the meat,

giving you the juiciest, most perfect steak

After 10 minutes of resting, you are ready
to eat!

Thanks for watching!

You can find the full written recipe in the
video description.

Be sure to subscribe, like, and follow,
and check out the rest of my videos,

where you can find hundreds of
restaurant quality recipes

you can easily make at home.

See you later!

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