photo #2069083

How to Cook the Perfect Steak at Home, According to Top NYC ChefsSo I found this technique for the perfect steak on travelandleisure.com and tried it out on one of the sirloin steaks Logan brought from the Cobleskil end of academic year slaughter.Frankly, I can’t recall when I’ve devoured such a perfect steak! Perfectly charred on the outside and juicy on the inside from the edges to the center. Cut like soft butter. And the flavor!!!I used a cast iron pan and followed the technique exactly, keeping in mind the final oven time depends on how you like your steak. I like mine medium-rare to medium and had it in the oven about 5 minutes. As the piece states, do not be stingy with the salt and do NOT pepper until after the steak has “rested.”Truly Outstanding!! Here’s the technique and keep in mind it is written for a steak 1.5” thick so modify times accordingly.First, take your steak out of the fridge about 10 to 15 minutes before you start cooking (and keep it covered). A room-temperature steak will cook more efficiently than one fresh from the fridge.And before you even think about turning on a flame, get all your materials in place. That means assembling your heat source, pan, cutting board, salt, knife, resting rack, and serving platter.Then, salt your steak — and don't be stingy. The salt layer is essential. It's what will create that "nice golden brown maillard reaction" on your steak.You have two cooking options at home: grill or pan. As I already wrote, I used a cast iron pan.Preheat the cast-iron for five to 10 minutes — and don't oil the pan. Once your pan is hot, plop in your steak and resist the temptation to check how it's cooking. Just put it into the hot pan and with a spatula press down so it really seers in the pan, and in a good three or four minutes, that steak is gonna have a nice char to it. Flip your steak with tongs, then cook the other side for another three to four minutes.After charring both sides of the steak, you're going to finish it off in the oven, which should be preheated to 375 F. You can stick the cast-iron skillet directly in the oven, which is what I did.Cooking time in the oven will depend on the steak you're cooking. "You don't want to overcook steak that has a high fat content, however, at the same time, you don't want to undercook that steak. You want the fat to render to release the flavor.

It will likely take 4 to 8 minutes to cook in the oven depending on how you like your steak. You'll want to use a meat thermometer after four-ish minutes to check the steak, and you'll pull it at your desired temperature. Typically, those who prefer medium-rare steak will want the meat temperature to be at 135 F.Even if you've followed each direction to the letter, you haven't finished cooking the perfect steak just yet. There's still one vital step that many at-home chefs mistakenly skip: Remove your steak from the heat source and let it sit for five to 10 minutes before serving. It's critical because the juices of a steak are pushed to the center of the beef as it's cooking. The resting time allows all those delicious juices to recirculate through the steak, so when you cut into your steak, the juice doesn't just come rushing out. You'll have a nice, juicy, beautifully cooked steak.This is also the point in the process when you can add pepper, if you wish. Adding it during the cooking process could create a bitter taste.Try this technique and you will be using it to the last steak you eat, it makes such a perfect steak.The original article was written by Cailey Rizzo and I used much of it and added some parts to take into account different tastes and preferences.