Few things satisfy our very human need for protein like a well-made, juicy steak. Everyone likes their steak cooked differently—rare, medium, well done, etc. But almost everyone agrees (or should) that the method used to cook steak can be just as important no matter how well done it is.
You could have a personal chef NJ cook the steak for you or you could cook it yourself. In this spirit of well-cooked steaks, here are three different methods of cooking amazing steak.
Although you can use a barbecue grill to cook many different types of meats, vegetables, fruit, even pizza, let’s face it: barbecue grills were invented to cook steak. Virtually no other cooking method imparts the smokey goodness that a traditional charcoal grill gives to a steak.
It’s more than just a cooking method, it’s a ritual. Usually performed on a beautiful summer day, it begins with the setting up of the grill itself. Then the charcoal comes out. The majority of BBQ’ers will ignite the charcoal with starter fluid. Purists eschew such invasive methods of starting the coals (invasive in the manner of the scent it leaves behind).
A barbecue purist might use an electric charcoal starting iron, essentially an electric component much like those found in electric ovens. Laid over the top of the spread-out coals, it will have them fired up in no time. The other method used by purists is a cylinder-shaped chimney. A crumpled sheet of placed in the bottom of the chimney, covered with coals and lit. A few minutes later the chimney is full of glowing coals, which are then added to the grill.
If you’re not sure how to properly use an outdoor barbecue grill, private cooking classes in NJ, can help you sort everything out.
The closest approximation to a steak cooked on a barbecue grill is to broil it in your oven, using the “broil” setting and the special broiling pan that comes along with it.
With the over rack placed in the highest slot possible, closest to the broiler, preheat the broiler, along with its pan, for several minutes before adding the steak. The broiler pan is two-part, consisting of a bottom, which resembles an oblong cake pan, with a top that has slots in it. The slots allow the fat to drain down into the bottom. Add a few ounces of water to the bottom pan to keep the fat drippings from smoking.
Spray the top of the broiler with some non-stick cooking spray before you carefully lay out the steaks.
How Long do I Cook Grilled or Broiled Steak?
Using either of these methods, cook steaks according to their thickness in inches, depending on how you want it cooked. The Food Network advises that you grill or broil on one side for four to five minutes over medium-high heat, then turn. Cook on the second side for three to five minutes for medium-rare, five to seven minutes for medium, and eight to ten minutes for medium-well.
Alternatively, use a meat thermometer, inserted into the thickest part, and cook to 135 degrees F. for medium-rare, 140 degrees F. for medium and 150 degrees F. for medium-well.
Any moderately heavy frying pan will work with this method, but a cast-iron frying pan will help the outside of the steak brown well, which will deliver a huge blast of flavor with every bite.
Start by heating the pan for several minutes, then add just a small amount of oil. You don’t need a lot of oil when using cast iron. Brown one side of the steak for two to three minutes, then flip it over and place it on the bottom rack of an oven preheated to 300 degrees F.
The Omaha Steak Company recommends you bake for three to four minutes per inch of thickness for rare, five to six minutes per inch for medium-rare, eight to ten minutes per inch for medium, or twelve to fifteen minutes for well done.
Whatever method you use to cook steaks, place them on a cutting board or heated platter immediately upon removing from the heat source, tent loosely with foil, and let them rest for five to ten minutes. Then enjoy!