Honestly, I’m a pretty good cook. But when it comes to steak, there’s something I just can’t seem to master. Sometimes I overcook it, and sometimes I straight-up burn it, but in the end, I’m always upset that I’ve wasted what could have been such an amazing dinner.
Luckily, our friends over at Tasty have created a step-by-step steak tutorial!
The video is only 6 minutes long, but it is fairly in-depth and would definitely require some back and forth for note-taking. So, to save everyone some time, I’ve done the work for you!
So, let’s begin!
What kind of steak?
Steak, by definition, is simply a cut of meat that does not have a lot of connective tissues, a fact which makes it suitable for quick cooking.
Alright, easy enough.
But there are, as a general rule, cheaper and more expensive cuts. Here are a few examples:
Cheap Cuts
- Hanger
- Tri-tip
- Chuck eye
- Chuck tenders
- Flap meat
Expensive Cuts
- New York strip steak (also known as ‘Kansas City strip steak’ and ‘sirloin steak’)
- Tenderloin/Filet Mignon
- Rib-eye
Characteristics of the Different Cuts
If you’re not sure which steak you have, or you’re trying to decide which one you want to buy, here are a few defining factors of the cuts, as explained by Tasty:
Hanger steaks are your general butcher steak, known for being extremely flavorful.
Tri-tip steaks are fairly easy to identify because of their three distinct points. These cuts can be difficult to cook because they are very thick, making it hard to get the center cooked before the outside is overdone. A workaround is to slice the steaks into individual fillets and to cook them that way.
Chuck eye and chuck tender steaks are made from the shoulder of the cow, an area that is quite muscular. Although these steaks have a great flavor and nice marbling pattern, they can be a bit tough in texture.
Flap meat steaks are thin steaks with an extremely loose texture. These steaks soak up marinades very well. Like tri-tip steaks, flap meat steaks are fairly large and can often be cut into different portions.
New York strip steaks are considered a great “starter steak” for newbie steak cooks. They are more tender than chuck cuts and have a good amount of marbling, fat, and flavor.
Tenderloin steaks come from a spot right underneath the cow’s spine. This spot does not experience much movement, and as a result, gives a tenderness usually described as “melt in your mouth”. Some people say that tenderloin cuts aren’t as flavorful as say, chuck or hanger steaks, but when it comes to tenderloin, you’re paying for the texture and small supply. Filet mignon is just a cut taken from the smaller end of the tenderloin.
Rib-eye steaks have a good balance of marbling, texture, and flavor. They are a popular choice amongst steak enthusiasts and don’t quite hit the high price-point of tenderloins. They can be purchased with the bone in or out, and a thickness of 1.5-2 inches is best for medium-rare.
Cooking a Cheap Cut of Steak
Cheaper steaks generally have a very strong flavor, making them extremely suitable for marinades. Tasty explains that because of the strong flavor, you don’t have to be concerned about other flavors overpowering the cut.
Step 1: Marinade
It doesn’t take much to make a great marinade. For a simple one, try:
- Low-sodium soy sauce
- Garlic cloves
- Fresh pepper
The garlic cloves don’t even need to be chopped— simply crush them with your palms until the outside splits open, releasing the flavor. Then toss them in a bag or bowl with the steak and other ingredients.
You can marinade your steak overnight if you have the time, but at the very minimum, you should let it soak for at least 30-60 minutes.
Step 2: Prepare Skillet and Steak for Cooking
Cast-iron skillets are great for cooking any kind of steak, but they are known for heating unevenly. To avoid this problem, you should preheat the skillet in a low-heated oven for about 20 minutes to ensure a constant temperature all over the pan.
While you’re preheating the skillet, take your steak from the marinade and put it on a plate. It’s going to be very wet from sitting in the marinade mixture, so you’re going to want to dry it off as much as possible. Dabbing it with a paper towel is an easy way to absorb excess moisture— plus you can just throw them away when you’re finished.
The reason you want the steak to be as dry as possible is so that when you lay it in the pan, you get a nice crust. If there’s too much moisture, the meat will steam and you won’t be able to get the nice outside finish.
Once your steak is dry and the skillet is warm, pour a generous amount of oil into the pan. Any type of oil will do, but one with a high smoking point (like canola oil) is preferred.
Turn on the element, and when the oil and pan are nice and hot, you’re ready for the next step.
Step 3: Cooking the Steak
Using tongs, carefully lay your marinaded steak into the hot oil. It should immediately start to sizzle.
Some people argue that steak should only be flipped once, but this method flips the meat frequently, allowing you to monitor the cooking from all sides and to use the hottest part of the pan to your advantage. Don’t flip the meat too quickly, however— you still want to give it enough time to form that crispy crust before moving on to the next area.
A meat thermometer is an easy way to tell when the steak is done. To check, stick it into the center of the steak, where the temperature is the coolest. A medium rare steak is ready once the internal temperature hits 135°F (57°C); however, because the meat will continue to cook for few minutes after being removed from the pan, it’s best to take it off when the temperature is a few degrees lower.
Step 4: Prepare to Eat
When you’re done cooking the steak, you’re going to want to let it sit untouched for 5-10 minutes before cutting it. When you heated the steak, the fibers become very tense, resulting in a tougher texture. Letting the meat rest for a few minutes allow it to finish cooking and lets the fibers relax, resulting in a much nicer texture.
Once the 10 minutes are up, cut the meat against the grain to ensure an easier chew.
Bon appetit!
Cooking an Expensive Cut of Steak
Expensive cuts of steak don’t require much. In general, a bit of spice in the form of a dry rub followed by a reverse sear-and-bake is all that it takes to really make these steaks shine.
Step 1: Tenderize the Meat
As mentioned, expensive cuts don’t take much in terms of preparation. The best way is to simply rub some salt (and pepper, if that’s your thing) onto the steaks at least an hour before you plan on cooking them.
As you can probably guess, when it comes to tenderizing, like a marinade, longer is better. Letting the steaks sit overnight allows time for the salt to penetrate the meat, ultimately making your expensive cut even that much softer.
If you’re letting them sit for only an hour, the counter is fine. Otherwise, cover them with plastic wrap, and put them in the fridge.
Step 2: Bake the Steaks
Now, the first step in a reverse sear-and-bake is to slowly raise the temperature of the cut by baking it in a low-heated oven.
So, you’re going to want to set the oven to 275°F (140°C) and to cook the steak until it hits 90-95°F — usually about 30 minutes.
Step 3: Prepare a Cast-Iron Skillet
So, this step does not change regardless of which kind of steak you are cooking. We covered it in the section about cheap cuts, but in case you skipped straight to the expensive steak section, I’ll quote myself here:
Cast-iron skillets are great for cooking any kind of steak, but they are known for not heating evenly. To avoid this problem, you should preheat the skillet in the oven for about 20 minutes at a low heat to ensure a constant temperature all over the pan.
Turn on the element, and once your oil and the pan are nice and hot, you’re ready for the next step.
Cool?
Cool.
Step 4: Sear the Steaks
Because you’ve already cooked the meat slowly in the oven, the pan and oil are only for providing a nice, finishing crust.
When you lay the steaks into the oil, they should immediately start to sizzle. You’re going to want to let them sit long enough to develop a nice crust, but don’t be afraid to flip them either; even cooking is the goal. If you don’t know whether the steak’s ready to be flipped, don’t be scared to lift the corner and take a peek.
Reverse sear-and-bake is great for newbie steak cooks because it allows a lot of time to hit the perfect internal temperature, and you’re much less likely to burn the outside while waiting for the inside to finish.
As mentioned in the previous section, “A medium rare steak is ready once the internal temperature hits 135°F (57°C), however, because the meat will continue to cook for few minutes after being removed from the pan, it’s best to take it off when the temperature is just a few degrees lower. “
Step 5: Prepare to Eat
Let the steak sit for 5-10 minutes to allow for carryover cooking. This time will also allow the fibers that tensed up during heating to relax, making for a much softer texture.
Unlike cheaper steaks, you don’t have to worry about which direction you slice an expensive cut; but slicing will be much easier if you take any bones out first.
Now, enjoy!
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Source: Tasty/Facebook, featured image credit: Serious Eats
