The Perfect Steak

Guidelines, Preparation, and Useful Tips

The perfect steak…mmm. What does it taste like? Deliciousness. What does it look like? Juicy. How does the perfect steak feel? Ok, well – we won’t go that far. But, without a doubt, having the perfect steak is a blissful memory. It’s easy to eat, but maybe not too easy to make. Luckily, we’ve narrowed down some useful information and advice to help you make the perfect steak.

Talk to the Butcher

First things first – you’re going to have to buy a clean-cut piece of steak. Our recommendation? Talk to the butcher. You don’t need to go the butcher stop to get the perfect steak – you can connect with the butchers at your local grocery store. Steaks come in a variety of shapes, sizes and ways from the cow. These three things can have a huge impact on the price you’ll pay and how the steak will turn out. So, get advice from the butcher on what cut you should get for your perfect steak

Know the Types of Steak

To make the perfect steak, you need to know the type of steak cut you want. To emphasize, there are so many options to choose from. There’s the T-bone steak, Rib-eye Steak, Top Sirloin, Filet Mignon, Flank Steak, and – ok, you get the idea, now. Here’s a bit of background information to get you started.

Tenderloin

Tenderloin is the most expensive cut of steak. It can be referred to the Filet mignon and fillet. Its features:

  • Boneless cut of steak
  • From under the rib of the cow
  • It’s the most tender of all steaks and lean (hence the name)
  • Buttery and mild flavor
  • To cook it: The best way is to sear the outside until it’s browned and finish it with a bit of heat from the oven

tenderloin photo

New York Strip

This type of cut is commonly referred to the top sirloin, contre-fillet, and Kansas City strip. Its features:

  • Usually boneless cut
  • Located behind the ribs
  • Fat on the edges and fine-grained in texture
  • Beefy flavor
  • Cook over high heat – pan-sear, broil, or grill

new york strip photo

T-Bone

T-bones are classified as .5’ wide, and porterhouse – which is very similar, is classified as 1.25” wide. Both are referred as nearly the same type of cut – just different sizes.

  • Bone is included in the cut
  • From the cross section of the unfilleted short loin
  • ‘T-shaped’ with meat on both sides of the bone – one side is a piece of tenderloin, the other is New York Strip
  • Generous amount of fat, Super-tender, beefy and buttery piece of steak
  • The tenderloin will cook faster than the strip side – adjust the heat in a timely manner while cooking

t-bone photo

Ribeye

  • Boneless or bone-in
  • Located in the upper ribcage – the primary rib
  • Generous amount of fat in the outer section
  • Beefy, Juicy and flavorful
  • Cook a Ribeye over high heat – pan-sear, broil, or grill

ribeye photo

Quality Matters

The quality of your steak matters. Pick the best steak you can afford. Popular signs of quality are the labels ‘U.S.D.A Prime’ and ‘U.S.D.A. Select.’ Although nearly 2% of meats will have the USDA Prime, USDA Select is still a great options. By choosing this option, you’ll have a bit less fat in your meat and a slightly coarser texture.

The Preparation

What are the best things to put on your steak to make it absolutely perfect? View these variety of options, from salt and pepper to oil or fat to make the perfect steak.

Salt and Pepper

Ok, they’re almost always together. With steak, adding salt and pepper is definitely the first imperative to bring out some flavor.

Garlic

Rub the steak, on all sides, with a fresh clove of garlic. Garlic is also a key ingredient for a spectacular flavor.

Oil

Rub oil on the steak, not the pan – you’re searing, not frying. In addition, use olive oil for cooking steak – this allows for a quick and better sear.

Some Helpful Advice before Cooking:

Before you start making the perfect steak, make sure you take the steak out of the fridge and give it plenty of time to cool up to room temperature (about an hour should be good). Cooking with a cold steak will prevent heat from reaching the middle effectively.

Cook Your Steak Right

Meat, Wreak, Steak, Fry, Frying PanYou’ll want to know how well the steak should be cooked. Do you like yours medium-well, well-done or rare? Here’s a description of different profiles of steak to help you make the perfect steak.

blue rare steak photo

Blue Rare

Yes, it’s safe to eat – although many doubt it. Fact is – it’s just rare and cooked with so little time.

rare steak photo

Rare
  • Seared on the outside
  • Red in the middle
  • Cook on 100-124 degrees Fahrenheit for 2-3 minutes on each side

medium-rare steak photo

Medium-Rare

A medium-rare is seared on the outside and still a bit red in the middle. Cook on 125-145 degrees Fahrenheit for 3 -4 minutes per side

  • Seared on the outside
  • Still a bit red in the middle
  • Cook on 125-145 degrees Fahrenheit for 3-4 minutes on each side

medium steak photo

Medium
  • Seared on the outside
  • Pink in the middle
  • Cook on 146-155 degrees Fahrenheit for 4 to 4.5 minutes on each side

medium-well steak photo

Medium Well

A medium-well is cooked thoroughly with just a bit of pink in the center. Cook on 156-170 degrees Fahrenheit for5-6 minutes per side

  • Cooked thoroughly
  • A bit of pink in the center
  • Cook on 156-170 degrees Fahrenheit for 5-6 minutes on each side
Well Done Steak
Well Done
  • Cooked thoroughly
  • No pink in the middle
  • Cook on 170+ degrees Fahrenheit for 6-7 minutes on each side

After Cooking

After cooking the steak to your desired type, leave it to rest and cool off on the surface. Rub the steak with a bit of olive oil or butter to add a great juicy taste.

Enjoy!

Got your cut of steak? The salt and pepper, garlic and rosemary? The oven? A timer? Perfect. You’re already on your way to making the best steak. By having the right type of steak, the seasoning for the steak, and how to cook the perfect steak – you’ll be licking your lips in no time.