Introduction
Cooking a perfect steak can be a challenge — even for experienced chefs. It takes knowledge of the different cuts of steak, the right seasonings and marinades, and mastery of proper cooking techniques to get it just right. Whether you’re an amateur cook or a professional chef, understanding the science behind making great steak is essential.
This article will provide all the information you need to make the best steak. We’ll cover topics such as selecting the right cut of steak, creating flavorful marinades and rubs, mastering dry-aging, learning the best cooking techniques, controlling the temperature, and knowing when your steak is done. We’ll also discuss the importance of pairing steak with the perfect side dishes.
1. Research the Different Cuts of Steak
The first step in making the best steak is choosing the right cut. There are many different types of steak, each with its own unique texture, flavor, and fat content. Some of the most popular cuts include sirloin, ribeye, filet mignon, strip steak, and flank steak.
When selecting a steak, look for one that has a deep red color and plenty of marbling — small streaks of fat that run throughout the meat. Marbling adds flavor and helps keep the steak moist during cooking. You should also look for steaks that have been aged for at least 21 days, as this helps to tenderize the meat and add depth of flavor.
If you’re having trouble finding the right cut of steak, there are a few sources you can turn to. Your local butcher or grocery store may carry a variety of steaks, or you can order them online from specialty meat suppliers. You can also purchase pre-cut steaks from restaurants and food delivery services.
2. Choose the Right Seasonings and Marinades
Once you’ve selected the right cut of steak, it’s time to pick out your seasonings and marinades. Marinades add moisture and flavor to the steak, while seasonings help to enhance the natural flavors of the meat. Popular seasonings include garlic, onion powder, cumin, oregano, paprika, black pepper, and sea salt.
When creating a marinade, use ingredients such as olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, honey, and lemon juice. These ingredients help to break down the muscle fibers in the steak, resulting in a more tender and flavorful final product. Allow the steak to marinate for at least two hours before cooking.
Dry rubs are another great way to add flavor to steak. Dry rubs consist of spices and herbs that are rubbed directly onto the steak before cooking. Popular dry rubs include chili powder, smoked paprika, garlic powder, cayenne pepper, and brown sugar. The longer the steak is allowed to sit with the dry rub, the more intense the flavor will be.
3. Understand the Benefits of Dry-Aging
Dry-aging is a process in which beef is stored in a controlled environment for an extended period of time. During this process, enzymes in the meat break down the connective tissues, resulting in a more tender and flavorful steak. Dry-aging also helps to concentrate the flavor, resulting in a distinctive umami taste.
When dry-aging steak, it’s important to store it in the right environment. The ideal temperature is between 36 and 40 degrees Fahrenheit, with a relative humidity of 75%. The steak should be wrapped in cheesecloth or paper towels to allow air to circulate around it. The dry-aging process typically takes two to four weeks.
Dry-aged steaks can be expensive, so it’s important to understand the benefits before investing in them. They tend to be more tender than their non-aged counterparts and have a more intense flavor. They also tend to be more expensive, so it’s important to do your research before purchasing.
4. Learn the Best Cooking Techniques
Once you’ve chosen the right cut of steak and the perfect seasoning and marinade, it’s time to start cooking. The best cooking technique for steak depends on the type of steak you’re using and the desired outcome. Here are some tips for the three most popular cooking methods.
Grilling is a great option for steaks such as sirloin and ribeye. Preheat the grill to medium-high heat and brush the grates with oil to prevent sticking. Place the steak on the grill and cook for 4-5 minutes per side, flipping once. Be sure to let the steak rest for 5-10 minutes before slicing.
Pan-frying is a good choice for leaner cuts of steak such as filet mignon. Heat a skillet over medium-high heat and add a tablespoon of oil. Sear the steak for 2-3 minutes per side and reduce the heat to medium-low. Cover the pan and cook for an additional 4-5 minutes, flipping once. Let the steak rest for 5-10 minutes before serving.
Oven-roasting is a great option for large cuts of steak such as strip steak and flank steak. Preheat the oven to 375°F and place the steak on a baking sheet. Roast for 8-10 minutes per side, flipping once. Let the steak rest for 10-15 minutes before serving.
5. Master the Art of Temperature Control
Temperature control is essential for achieving the perfect steak. Too low of a temperature and the steak won’t cook evenly, too high and it will overcook. The best way to check the temperature is with a digital thermometer.
For rare steak, the internal temperature should be 125°F. For medium-rare, the internal temperature should be 135°F. For medium, the internal temperature should be 145°F. For well-done, the internal temperature should be 160°F. Allow the steak to rest for 5-10 minutes before serving.
Another way to gauge the doneness of steak is by pressing it with your finger. Rare steak will feel soft and spongy, while medium-rare steak will feel slightly firmer. Medium steak will feel firm, and well-done steak will feel very firm.
6. Know How to Tell When Your Steak Is Done
Knowing when your steak is done is essential for achieving the perfect steak. There are a few factors that influence doneness, such as the size and thickness of the steak, the type of steak, and the cooking method being used. There are also signs that indicate doneness, such as the color of the steak or the juices that come out when it’s pressed.
The best way to check the doneness of steak is with a digital thermometer. Insert the thermometer into the thickest part of the steak and wait for the reading to stabilize. As a general rule, rare steak should be cooked to 125°F, medium-rare to 135°F, medium to 145°F, and well-done to 160°F.
7. Serve with the Perfect Side Dishes
The final step in making the best steak is pairing it with the perfect side dishes. Popular side dishes for steak include mashed potatoes, roasted vegetables, macaroni and cheese, grilled corn, and sautéed mushrooms. When selecting sides, consider the type of steak you’re serving, the flavors in the marinade or dry rub, and the flavors in the accompaniments.
When making side dishes, opt for fresh, seasonal ingredients whenever possible. Roasted vegetables are a great option, as they add flavor and nutrition to the meal. Mashed potatoes are also a classic option that pairs well with steak. For something a little more indulgent, try macaroni and cheese or grilled corn.
Conclusion
Making the best steak requires knowledge of the different cuts of steak, the right seasonings and marinades, and mastery of proper cooking techniques. Understanding the benefits of dry-aging, controlling the temperature, and knowing when your steak is done are also essential for achieving the perfect steak. Pairing steak with the perfect side dishes can take your meal to the next level.
By following these tips, you will be well on your way to making the best steak. With practice and patience, you’ll soon be able to master the art of steak-making and create delicious meals that you and your family will enjoy.
