HOW TO COOK STEAK - LIKE A CHEF!
Recipe video above. Here's a cheffy way to cook steak that really makes the most of a good steak - or fancies up economical steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You'll feel like a total pro cooking it and it'll rival the best steakhouse in town!
Provided by Nagi
Categories Mains
Time 11m
Number Of Ingredients 6
Steps:
- Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
- Dry steaks: Pat dry with paper towels.
- Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
- Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
- Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
- Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!
- Baste: As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking - 2 minutes in total for the 2nd side for medium rare (52C/125F, chart below for other doneness temps)
- Basting also renders fat on the side of the steak - use tongs to sear the edges at the end if you want it browned more.
- Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
- Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.
Nutrition Facts : Calories 919 kcal, Carbohydrate 4 g, Protein 61 g, Fat 73 g, SaturatedFat 39 g, Cholesterol 247 mg, Sodium 161 mg, ServingSize 1 serving
HOW TO COOK STEAK PERFECTLY EVERY TIME
Learn how to cook steak perfectly every single time with this easy to follow recipe! Sear your beef in a skillet and finish it in the oven for delicious, steakhouse results.
Provided by Rachel Farnsworth
Categories Main Course Main Dish
Time 45m
Number Of Ingredients 7
Steps:
- Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
- Rub each side with the olive oil to coat. Combine the salt, pepper, and white pepper in a small bowl. Rub both sides of each steak with the rub mixture.
- Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
- Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
- While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
- When the steaks are removed from the oven immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
Nutrition Facts : Calories 475 kcal, Carbohydrate 1 g, Protein 50 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 174 mg, Sodium 1387 mg, ServingSize 1 serving
MAKE THE MOST TENDER, FLAVORFUL STEAK RECIPE RECIPE - (4.4/5)
Provided by tjanddj
Number Of Ingredients 4
Steps:
- To make the Garlic-Herb Butter, combine all ingredients. Lay out a sheet of plastic wrap. Spoon butter mixture on wrap. Roll and shape butter into a log. Refrigerate to firm up for 30 minutes. Slice into 1/4" disks to top the grilled steaks. You can make butter up to 3 days in advance. Make sure you use unsalted butter - the steak is seasoned perfectly already. The Steak 1. Buy a good sized Choice steak. I like mine 1.25 to 1.5 inches thick. Any cut of steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip - they all work. Though, please remember to get steak that you'd normally buy to grill. Don't go buying some weird cut like the cow armpit and expect it to taste just like a NY Strip. You can do this with steaks less than 1″, just really watch your timing. If your steak is already superbly marbled - cut back on your timing and your salt! The fattier (more marbled) the meat is, the faster the salt works its way through the meat. 2. Sprinkle 1/2 to 1 teaspoon of kosher/sea salt PER SIDE. Use the photos at beginning of the post as guide on how much salt. For every inch thickness of steak, let sit at room temperature for 1 hour. •Less than 1-inch steak: 30-45 minutes •1 inch thick steak: 1 hour •1.25 inch steak: 1 hour and 15 minutes If you don't have that much time - well then, add more salt, cut back the time it sits. It's all related: Thickness of meat : Amount of Salt : Time And vice-versa, if you need to stretch your time, use less salt. Example: the above steaks that are 1.25″ thick - I should salt for 1 hour 15 minutes. But if my timing works out that I'm not grilling for 2 hours - then I'll cut back on the salt and let it sit for 2 hours. If you want to salt for more than 2 hours or overnight - sprinkle the steak with 1/2 the amount of salt that I've instructed (look at photos for reference), cover with plastic wrap and refrigerate. 3. Rinse all salt off on both sides, pat very dry with paper towels on both sides
SO-TENDER SWISS STEAK
This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
TENDER STEAK
My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. -Janet Briggs
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil., Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients., Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 502mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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