Tony SubiaEasy to duplicate restaurant perfect steak with stellar results right on your own stove top in your own kitchen
Ever have those moments you want a delicious steak but don’t feel like going out. Maybe it’s too cold to grill on the patio. It’s just you, maybe two. Many restaurants have unique secrets to cooking a steak. Well, it’s easy to duplicate (or at least get close) to that perfect steak with stellar results right on your own stove top in your own kitchen.
How To Cook The Perfect Steak
Most high-end steakhouses broil steaks at incredible high-heat with some broilers reaching temperatures of 1800 degrees Fahrenheit. That’s one of the secrets, but you can almost achieve similar results with a cheap, heavy cast iron skillet. The best steakhouses serve the best USDA graded steaks with Prime being the best followed by Choice. It’s difficult to find USDA Prime in supermarkets because the less than 2% limited supply is usually gobbled up quickly by the top steakhouses. But most markets do sell USDA Choice.
Follow these steps for the best steak you will ever cook yourself:
1. Make sure have a cast iron skillet and pair of tongs.
2. Choose at least a USDA Choice graded steak. Prime is even better.
3. Best steaks are Ribeye, T-Bone or New York Strip steak. Well marbled and tender.
4. Remove steak(s) from refrigerator. Set at room temperature for .
5. Brush both sides of each steak lightly with oil. Not dripping.
6. Season. A good steak only needs Kosher salt and coarse ground black pepper.
7. Spray skillet with Pam and heat on stove top at highest hot.
8. Turn-on exhaust fan. The skillet may begin to smoke when hot.
9. Have tongs, oven mitt and pat(s) of butter ready.
10. Test the skillet heat with a drop of water. If the drop dances, it’s ready for the steak.
13. Top steak with a pat of butter.
14. If you like your steak rare, it’s likely ready to eat.
15. If you prefer more done, using mitts transfer to oven, preheated to 400 degrees F.
16. Use a meat thermometer to check desired doneness temperature accordingly.
17. When reaching desired temperature, let the steak rest. Place on a plate and cover
with aluminum foil for about 5 minutes.
Have your sides, potato and sauces ready separately. Enjoy.
120 Degrees F. Rare. Cool red throughout. 130 Degrees F. Medium Rare. Warm red center. 140 Degrees F. Medium. Pink with a slightly warm center. 150 Degrees F. Medium Well. Slightly Pink. 165 Degrees F. Well Done. No pink at all.
By Tony Subia I’m a veteran of the marketing, promotion and graphic communications industry. Today, my passion is writing and publishing articles about travel venues, attractions, restaurants, food and other topics of interest.