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What's the best steak to buy for your budget? Check out our insider's guide for choosing the perfect steak. Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving.
We’ll help you understand the different types of steak doneness, what temperatures to aim for, and the best techniques to get the perfect steak every time. Unlike cooking a lean piece of steak – rib-eye is easy to cook. Coming from the rib area it has an abundance of marbling which prevents it from drying out. You can cook it any way you like, whether pan-frying or grilling. Overall it’s an excellent cut for both family gatherings or serving at restaurants.
Prime Rib
This is the most tender piece of beef steak and is still quite lean. It is a pricey option, but the resulting melt-in-your-mouth tenderness is unparalleled. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Remove from the pan and rest for 2 minutes before serving. Add the steak, press flat, and cook for 4 minutes without moving. Flip and sear for another 2 minutes, then transfer the entire skillet to the oven for 2 to 5 minutes.
Butter amount vs # of steaks – you need a minimum amount of butter in order to be able to easily baste the steaks. So I use the same amount whether I’m using 1 or 2 steaks. You could cut it down to about 50g / 3 tbsp if only using 1, but you’ll need to tilt the skillet more to scoop butter up. If you’re new to cooking steaks, telling when they are done can be tricky. But, as you become more experienced, it will become second nature. Remove steaks from the oven and cover them lightly with foil.
Grilled Peppered Steaks
However, it’s an extremely flavorful and juicy cut of steak when appropriately cooked. The best way to cook ribeye is by grilling, broiling, or pan-frying it. Since the meat is well-marbled, it’s more forgiving in terms of overcooking. You can cook it to your desired level of doneness without fear of drying it out, unlike leaner cuts. As with the skirt steak, flank steak needs to be grilled quickly over very high heat and sliced against the grain.
You get the best of both – tenderness and extremely good flavor. It’s a chewy steak cut, but it does have a complex set of flavors. When cooked properly, it can be juicy and tender. The best cooking methods are grilling or pan-frying over high heat. You want to aim for medium-rare or medium doneness.
Herb-Crusted Filet Mignon
If the outside is nicely crusted but the inside is too raw for your liking, turn the oven temperature down to 350 degrees F and roast until done. Remove and let the meat rest for 5 to 10 minutes. This steak gives you two different steaks in one! One side is super meaty, the other tender. The bone in the middle keeps things cooking evenly. Flare-ups happen whether you’re using a charcoal or gas grill.
Flap meat doesn’t necessarily sound appetizing, but it’s an affordable, versatile cut that tastes great. Sometimes called sirloin flap, this cut comes from the very bottom of the sirloin close to where it meets the flank section. Looking for the tastiest way to serve your steak? Check out our round-up of Jamie’sbest steak recipes that you’re going to love.
Even if you cook it perfectly, subpar meat won’t taste good. To make things more confusing, everyone has a different opinion on the best way to cook t-bone steaks. A quick Google search reveals hundreds of recommendations for cooking methods, seasonings, etc. A heavy griddle pan or cast iron skillet is another great option for cooking steak. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak.
Meanwhile, dairy cows will be farmed for much longer while they continue to provide enough milk. However, once a dairy cow stops milking the meat is rarely eaten. If your steak was marinating, wipe off the wet marinade with a paper towel, then set it down on the hot grill and leave it alone for several minutes without turning. Combine the salt, pepper, and white pepper in a small bowl. Rub both sides of each steak with the rub mixture.
Simple starters and sides will bring out the best in your steak. For a classic steakhouse dinner, go with a Wedge Salad to start and Baked Potatoes on the side. Maybe youre thinking of an outdoor summer dinner with grilled steak, in which case all you need is corn on the cob, sliced tomatoes with salt, and a glass of rosé. Steak pairs well with simple starches like potatoes and green vegetables like spinach and Steamed Asparagus, so let that be your guide as you plan your menu.
A dash of Tabasco adds a nice kick to the sauce, but feel free to omit it if you like your meat less spicy. Enjoy the beloved Delmonico steak from Michael Jordan's famous Chicago restaurant without ever leaving home. Follow this recipe for a meaty grilled rib-eye with mushrooms, sun-dried tomatoes, rosemary, and an out-of-this-world steak sauce.
Compound Butter– Optional, but adds so much flavor to an already perfectly juicy steak! The classic version uses dill and parsley, but you can also use other herbs, such as rosemary and thyme. Before slicing or serving, let the meat sit for 5 to 10 minutes. The steak will continue to cook and the juices will redistribute throughout the meat.
Save the pepper or steak seasoning until you take the steak off the heat because the extremely hot pan will burn these spices before they can flavor the steak. Steak – any steak suited to quick cooking is suitable for this recipe. I’ve used rib eye/scotch fillet because it’s a well marbled, really juicy cut of steak.
You'll find more inspiration in our recipe collection, too. Some people like to enhance flavour and tenderise meat with a marinade. Balsamic vinegar will reduce down to a sweet glaze, as will a coating of honey & mustard. A good seasoning on both sides creates a mouthwatering crust on the meat. Doing this before cooking helps the steak cook evenly. Black Pepper – Use a high quality black pepper for the best flavor.
The distance between the top of the steaks and the heat source should be between 3 and 5 inches. If the top rack position is too close to the coils, lower the rack to the second position. Situate the top oven rack to just below the broiler coils.
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