This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Our cookery team have outlined what you can expect from each category of steak. Use your fingers to prod the cooked steak — when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer.
A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time — it will stay warm for anything up to 10 minutes.
Here, pure science comes into play — the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak. Any resting juices should be poured over the steak before serving. Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish.
Marbling: Marbling is the fat found interlacing the inside of a cut of meat. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise. Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. Wagyu cattle produce meat with heavy marbling but this comes at a hefty price.
Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking. Do you have any foolproof techniques when cooking your steak?
Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Easy dinners Easy cocktails See more. If the outside is nicely crusted but the inside is too raw for your liking, turn the oven temperature down to degrees F and roast until done.
Remove and let the meat rest for 5 to 10 minutes. If you're cooking your steaks in the oven, take a tip from restaurant chefs start by searing the meat on the stovetop, then finish up in a super-hot oven.
This stovetop-to-oven process results in a steak with a deeply caramelized crust and a tender and perfectly cooked interior. Bring the steaks to room temperature. Preheat oven to degrees F degrees C a very hot oven produces a juicy interior. Place a inch ovenproof skillet or cast-iron skillet in the oven as it preheats.
When oven reaches degrees F degrees C , use a baking mitt to remove the pan from oven. Be careful! The pan and the handle will be extremely hot.
Place the pan on the stovetop and turn the heat to high. Immediately place steaks in the middle of the hot, dry pan. Cook 1 to 2 minutes without moving; turn steaks with tongs, and cook another 1 to 2 minutes. Transfer the pan with the seared steaks to the hot oven. Roast in the center of the oven until the steaks are cooked to your liking, about 3 to 5 minutes. See below for info on how to determine doneness.
Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil. Give it a rest. Before slicing or serving, let the meat sit for 5 to 10 minutes. The steak will continue to cook the temperature will rise 5 to 10 degrees after being removed from the oven and the juices will redistribute throughout the meat. While the steaks are resting, place the skillet over medium heat.
As the wine boils, use a wooden spoon to scrap any brown bits off the bottom of the pan. Remove pan from heat. Add the butter, swirling the pan to incorporate it into the sauce. Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving. There's another way to get juicy steaks on the stovetop. It's a technique called sous vide pronounced sou-VEED. It starts with the same searing technique as above. Watch this video for all the details:.
Chef John's technique doesn't require expensive sous vide equipment -- all you need is a heavy pot and a cooking thermometer. See how it's done! For the most accurate results, use a meat thermometer to test for doneness:. For medium-rare grill steaks for minutes per side, for an internal temperature of F.
Sear the steaks. Place them on the grill for at least 3 minutes before flipping. Sear for another 3 minutes. To cook a 2-inch-thick steak, use direct heat. When grill is medium you can hold your hand at grill level only 4 to 5 seconds , follow directions below; cook steak 20 to 25 minutes for rare, 27 to 30 for medium.
To cook a 3-inch-thick steak, use indirect heat. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare an internal temperature of degrees F , 5 to 7 minutes for medium degrees F or 8 to 10 minutes for medium-well degrees F.
For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.
Rest your steaks for 5 minutes before serving, covering lightly with foil.
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