Choosing the Right Cut of Steak
Choosing the right cut of steak is crucial to achieving a tender and flavorful result when cooking on the stovetop. Some of the best cuts for stovetop cooking include ribeye, sirloin, and filet mignon.
Ribeye is a popular choice for stovetop cooking because of its marbling, which makes it tender and flavorful. Sirloin is also a great choice, with a leaner texture and a beefy flavor. Filet mignon is the most tender cut of steak and is perfect for those who prefer a milder flavor.
When selecting a steak, look for a cut that is at least 1 inch thick, as thinner cuts tend to overcook and dry out quickly on the stovetop. Additionally, try to choose a steak with visible marbling, which will ensure that it remains juicy and flavorful during cooking.
Preparing the Steak for Cooking
Properly preparing your steak before cooking is just as important as choosing the right cut. Start by removing the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This will ensure that it cooks evenly.
Next, pat the steak dry with a paper towel to remove any excess moisture. This will help to ensure that the steak browns properly when seared on the stovetop.
If desired, you can also trim any excess fat from the steak using a sharp knife. While some fat is necessary for flavor and tenderness, too much can cause flare-ups and smoke during cooking.
Finally, allow the steak to rest for a few minutes after seasoning before cooking. This will allow the seasoning to penetrate the meat and will also help to ensure that the steak cooks evenly.
Seasoning the Steak to Perfection
Seasoning your steak properly is key to achieving a delicious and flavorful result. Keep it simple and let the quality of the steak shine through by using just salt and pepper.
To season the steak, generously sprinkle kosher salt and freshly ground black pepper on both sides of the steak, pressing the seasoning into the meat. For an extra boost of flavor, you can also add minced garlic, herbs like rosemary or thyme, or a drizzle of olive oil.
It’s important to note that you should avoid seasoning the steak too far in advance, as the salt can draw out moisture and leave the steak dry. Instead, season the steak just before cooking to ensure a perfect result.
Cooking the Steak on the Stovetop
Cooking a steak on the stovetop is a simple and quick way to achieve a delicious result. Start by heating a heavy-bottomed skillet or cast-iron pan over high heat until it’s smoking hot.
Add a tablespoon of oil with a high smoke point, such as canola or vegetable oil, to the skillet. Place the seasoned steak in the skillet, being careful not to overcrowd the pan.
For a rare steak, cook for 3-4 minutes per side, for medium-rare cook for 4-5 minutes per side, and for a well-done steak, cook for 6-7 minutes per side. Use tongs to flip the steak only once to ensure a nice crust forms.
During cooking, you may notice some smoke and splattering. This is normal, but if the smoke becomes excessive, reduce the heat slightly to prevent burning.
Once the steak is cooked to your liking, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute and results in a more tender and juicy steak.
Resting and Serving the Perfectly Cooked Steak
After cooking, it’s important to let your steak rest before serving. This allows the juices to redistribute and results in a more tender and flavorful steak.
Remove the steak from the skillet and place it on a cutting board. Cover it loosely with foil to keep it warm and let it rest for 5-10 minutes.
Once the steak has rested, slice it against the grain into ¼ inch slices. This will help to ensure that the steak is tender and easy to eat.
Serve your steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad. Don’t forget to enjoy it with a nice glass of red wine to complement the flavors of the steak.
By following these steps, you can create a perfectly cooked steak on the stovetop that’s sure to impress.