How to Cook a Steak Like a Restaurant Chef
A hefty steak flanked by a baked potato and steamed green beans in many ways defines American cuisine. Prime cuts of beef, such as rib-eye, New York or T-bone, benefit from dry-heat cooking methods like a quick sear to lock in the juices followed by several minutes in a hot oven. Restaurant chefs must master the ability to pull the steak at the right moment to achieve the desired temperature. The accomplished ones do it by touch alone. At home, feel free to employ a meat thermometer. But remember, a steak's internal temperature will rise another 5 to 10 degrees after you've taken it off the heat.
Things You'll Need
- Cast-iron skillet or grill pan
- Grapeseed, avocado or peanut oil
- Kosher salt and cracked black pepper
- Tongs
- Meat thermometer (optional)
- Platter or plate
- Aluminum foil
Instructions
-
Bring the steak to room temperature by leaving it uncovered on the counter for 30 minutes.
-
Put a cast-iron skillet or grill pan on the center rack in the oven and preheat it to 500 degrees F. Leave the skillet or grill pan in the oven for 15 minutes.
-
Move the preheated skillet or grill pan to the stove top. Turn the burner to high heat. Reset the oven to 400 degrees. Leave the door open for a minute or two to let out some of the heat.
-
Rub 1 tbsp. grapeseed, avocado or peanut oil onto the entire surface of the steak. Season the steak on one side with kosher salt and cracked black pepper to taste. Flip the steak over using the tongs and season the other side.
-
Place the seasoned steak into the dry skillet or grill pan. Sear the steak on the first side for 1 to 3 minutes. Flip the steak and sear it on the other side for an additional 1 to 3 minutes.
-
Move the skillet or grill pan back onto the center rack in the oven preheated to 400 degrees. Cook the steak for 3 to 5 minutes. Flip it and cook it for an additional 3 to 5 minutes or until it reaches your desired temperature.
-
Transfer the steak to a plate or platter and cover it with foil. Let it rest for 2 to 5 minutes so the juices redistribute before you cut into it.
Cooking Techniques
- Why do you cook the roux for only a short time?
- How to Smoke a Ham in a Bradley Smoker
- Baking Soft Eggs at Low Temperatures
- How to Use Glaze Pop
- Black Bean Sauce Alternatives
- How to Cook Belt Fish
- Does Cornstarch Make Fried Chicken Coating Lighter?
- Why are certain food items boiled before used in a recipe?
- How to Make Ruffles on Cookies (6 Steps)
- What Sucre means in culinary arts?
Cooking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
