by KC Kudra
A good steak meal could mean many different things, but people are still asking how to cook the perfect steak. For every person, that is going to be a little different, but these tips can be a big help for anyone who wants to make their meat better. Let us take a look at some of the basic techniques that will help you make great steak.
Step one is thinking about the cut of meat you will be using. Good beef that is produced in a humane way is getting more popular for its greater tenderness and flavor. Even traditionally tough cuts of meat from quality producers may be better than the better cuts from a large commercial producer.
The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.
Next, you will need to make sure you have the right heat source. Grilling over charcoal is one of the most popular options, but you could also just as easily use a grill pan over a gas or electric stove, a broiler, or even discover how to cook steak in the oven. The most important thing is that the heat is high.
Then, it is time to prepare the steak. It should be lightly oiled, instead of oiling the pan or grill, to prevent smoking and seasoned lightly. Use your favorite marinade to give your steak a lot of flavor, or just a little salt and pepper - whichever you prefer.
When you place your steak in the hot pan or on the hot grill, it should sizzle. If it does not, you do not have enough heat. Do not turn the steak more than once - it needs some undisturbed time to cook most of the way on one side. Turning too early will be a real problem. Make sure you do not overcook, though. Rare steaks are turned three to four minutes in, before red juices form. Medium rare steaks are turned when those juices first show up, and medium well is done when the juice starts running together.
The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.
After cooking, it is time to rest your steak. Place it fat side down, at 90 degrees to the pan you cooked it in. Do that by taking the pan away from the heat source and propping the steak up to keep it from sweating. Do not be tempted not to rest the steak, or you will lose the juices. Wait half the time you took cooking and you will have a great piece of meat.
About The Author:
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