It's Not Just About the Heat: The Secret

Finally, I decided to stop blaming the steak. Maybe the problem wasn't in the meat itself, but rather with my view on how to handle it. A more thorough research job, interspersed with contacts with experienced cooks and butchers, turned out to be a real epiphany. It wasn't just about the heat; it was several things combined. It was all about the cut of meat, the way you prepare it, and the tools used. I realized I had been neglecting those crucial aspects, using only temperature for reference.

The Right Cut

Let's start, of course, with the foundation: the cut of meat. It goes without saying that not all steaks are created equal. Each cut has its own flavor profile, texture, and cooking time. For this reason, you would want a cut that is generally tender and has good marbling-marbling being the streaks of fat throughout the meat. Some popular and delicious cuts of steak include the following:

Rib Eye: Flavorful with good marbling. New York Strip: Lean cut but has a firm texture. Filet Mignon: Most tender, though it is highly expensive. Tenderloin: This cut of meat is so versatile that it can be easily grilled, roasted, or pan-seared.

If you don't know which cut to get, just ask the butcher. They have a pretty good idea what will suit you best based on your preference and what you want to pay for it. In any case, a good quality cut will depend on just what makes a great steak.

Preparing for Success

Now that you have your steak, it's time to ready it for cooking. The preparation of the steak can make all the difference in how it turns out. Here are a few tips:

• Rest the Steak: This probably is one of the most important steps. Allow the steak to sit at room temperature for about 30 minutes before cooking. This will help the steak cook more evenly and reduce the risk of overcooking.
• Seasoning is everything: Don't be shy with the seasoning. Salt and pepper are a given, but give a few other spices, herbs, and various rubs a try. A more classic steak rub with a mixture of paprika, garlic powder, onion powder, black pepper, and chili powder is a fine option.
• Don't Overdo It: While great, don't over-season. Too much seasoning just masks the flavor of the steak and makes it salty.
• Pat Dry: Before cooking, pat the steak dry with paper towels. This will help the steak sear right and not steam instead of browning.

The Right Tools for the Job

Now your steak is ready; you need the right tool for the job. The most important tool of all, no doubt, will be the pan or grill on which you will be cooking. Cast iron skillets have long been a staple in this department when it comes to searing steaks, but you can also use any stainless steel pan or grill pan. If grilling, clean and oil your grill grates. Other tools you will need are a meat thermometer to make sure the steak is cooked to your desired level of doneness, and then there is the tongs. Tongs help you to move the steak around during cooking without letting you poke holes in it.

Mastering the Art of Cooking

Finally, it is time for the cooking! The key to cooking steak to perfection is to sear it fast over high heat to create a flavorful crust, then finish it off in a low-heat environment to achieve the desired level of doneness. Here's how to do it:

1. Heat the Pan: Heat your desired pan or grill over high heat. The pan needs to be very hot when you put the steak in it.
2. Sear the Steak: Place the steak in the hot pan and sear for about 2-3 minutes per side, until a good crust is achieved. A small amount of oil can be added to the pan, though this is not necessary. What is important here is trying to avoid moving the steak around too much, so that this crust can set properly.
3. Let the Heat Fade: Once the steak is browned, reduce the heat to medium-low and cook about 2-3 minutes per side for medium-rare, 4-5 minutes per side for medium, and 6-7 minutes per side for medium-well.
4. Rest the Steak: Once it is at your desired level of doneness, take the steak out of the pan or off the grill, and rest it for 5-10 minutes prior to slicing. This allows the juices in the steak to redistribute, giving you a much more tender and flavorful steak.

Checking Doneness: Beyond the Touch Test

Undeniably, you have heard of the touch test for checking doneness. However, it is not that accurate. The only real proper way to determine whether your steak has reached your desired level of doneness is by using a meat thermometer. Here's an internal temperature guide:

• Rare: 125-130°F
• Medium-Rare: 130-135°F
• Medium: 135-140°F
• Medium-Well: 140-145°F
• Well-Done: 145°F and above

Don't worry, if your steak is a little overcooked, it isn't the end of the world. A steak will never be ruined by a little overcooking. If you really want a perfect steak, though, you should use a meat thermometer.

Making a Great Steak Even Better

When your steak is just right, there are ways to make it even better. You can serve it with simple roasted vegetables, mashed potatoes, or even a rich, creamy risotto. Drizzle on some sauce, place a dollop of butter, or sprinkle some herbs on top of your steak for added flavor. Of course, what steak is complete without a glass of red wine accompanying it? The tannins in red wine serve to clean the palate, further enhancing the flavor of the steak.

Enjoy the Perfect Steak!

Remember, cooking the perfect steak is not just about the heat; it's about understanding different cuts of meat, preparing the steak, the tools you will be using, and confidence to experiment until you get what works for you. So, ditch that frustration and let the joy of cooking take over. You got this!