A good steak is one of the best meals around if it’s cooked right; and cooking a steak right can vary greatly from palate to palate. So here are some helpful tips to please them all!
For a delicious crust, it’s best to use a paper towel to pat your steaks dry and then allow them to sit for about 30 minutes in your favorite seasonings. Montreal Steak Seasoning is always a tasty go-to; or if you have a flavorful cut of meat such as sirloin, you can go light on the seasoning to let your steak’s natural flavor shine through. In this instance, a kosher salt and pepper rub works just fine.
Start with fully thawed, room temperature steaks so that they cook evenly. If you are broiling your steaks, preheat your oven and broil them on high about two to three inches below your heat source. If you are grilling, preheat to high and reduce to medium for cooking.
Now this is where the thickness of your steak comes into play. For instance, if you have a half-inch steak and you’re grilling, two minutes on each side should result in rare. If you want medium-rare, add one minute to the first side. For medium, which is pink inside, four minutes on the first side and two minutes on the second side should suffice. For well-done, turn after five minutes and cook another three.
If your steak is an inch thick, rare is five minutes on the first side and three minutes on the second. Five minutes and then four minutes gets you medium-rare; six and four results in medium and eight and six is well-done.
Broiling half-inch steaks requires four and three for rare; five and four for medium-rare; six and four for medium and nine and seven for well. One inch should be six and five; seven and six; eight and six; eleven and nine.
If you’re grilling, remember that the more you can keep your lid closed, the better you can maintain an optimal temperature; and no matter how you choose to cook your steaks, let them rest for just a few minutes under a foil tent for the juiciest results.