Steak Out

How to cook your steak

The days are getting longer and warmer. After this year of isolation, many are looking forward to getting out and seeing more people. And since it means being outdoors, we start firing up the grill.

Although we love steak all year long in the US, there is something about the char from the grilling a steak that can’t be matched. Fortunately, there are other ways of achieving a similar effect, but the grill remains the king.

“What are these methods?” you may ask. These are family secrets, passed down from generation to generation. Sorry my mind was wondering, here are some closely guarded secrets I can share with you.

My favorite solution is a Caphalon, grill, frying pan from their Cooking with Caphalon line. I also use a bit of a cheat and sprinkle a little garlic and onion powder, along with salt and pepper, on my steak which forms a nice crust on the grill marks and enhances the flavor of the charring.

The other method worth trying is a two sided, cast iron griddle that has grill strips on one of the surfaces. I have not tried it myself, but it seems like a good way to go with a gas stovetop. I doubt this is the best method on an electric or glass stove top. I know the frying pan works on an electric as I have used it on both electric and gas.

 

Is it done yet?

Cooking your steak to the doneness you like is essential to enjoying the meal to its fullest. The basic guideline I use is 5 minutes per side for a steak that is 1 to 1 and ¼ inches thick. I then test it with my index finger to double check the firmness. This is the method I have found to be the most consistent for myself.

Do not cut into meat to check if it is cooked while it is on the heat. The juices will run out and, even with a deft touch, you will end up with meat that is drier than if you allow it to completely cook and then rest for a few minutes.

What is resting? When you remove the steak from the heat, cover it with aluminum foil and let it stand for 3 to 5 minutes. This allows the juices to settle back into the meat so that when it will not be dry. This is why you always had to wait another 15 minutes after the turkey was out of the oven before it would be carved. Thank god for appetizer on Thanksgiving.

When the steak is as firm as pushing on the meaty part of your palm, about two inches below the thumb, it is medium rare. About an inch below the thumb for medium.

There are two other methods, the first is similar to what I have described but is more commonly used. You use the same part of the palm of your hand for the various levels of doneness but move your thumb to a particular finger to determine if it is cooked to your liking. The link below gives a very accurate and visual description by Butcher Boy.

How to test your Steak

An instant thermometer is another method to determine if your steak is cooked. Bear in mind that meat will continue to cook after it is removed from the heat while it’s resting. There are 5 levels of doneness but I am only going to give you the two that I view as appropriate for a good steak. For medium rare, the internal temperature should be 130°. This means the steak should be removed from the heat when the internal temperature is between 120° and 125°. For medium, 135° to 145°, so remove the meat from the temperature reached 130°.

This is a great way to check if your steak is cooked. So why am I not a fan of this method for steak? Primarily because I find it challenging to get the thermometer inserted where it needs to go for an accurate read without getting burned by the grill or the frying pan.

Seasoning

Always salt and pepper your steak before cooking. My go to is a bit of garlic and onion powder sprinkled over the steak. Montreal Steak Seasoning is also delicious but experiment with how much you like and keep it light to begin with. Generally, allowing the flavor of the beef to be the star is ideal. But a little tweaking never hurt. Season lightly so the spices add to the flavor rather than overwhelm it. They should complement and enhance the the meat.

Before I forget, the best cut, particularly if you are learning how to prepare a steak, is a rib eye with the bone in. It is the most forgiving and a wonderfully juicy cut. The bone not only adds flavor but also slows the cooking speed a little.

It may take a little practice, but these guidelines have allowed me to enjoy a delicious steak, cooked to my liking, more consistently. At this point I am hard pressed to go to a Steakhouse, even for a special event. I prefer to go some place more adventurous when I want to be waited on.

I hope I have given you some valuable insights that will allow you to confidently fire up that grill and throw something other than hamburgers and hot dogs on it. If you like this post and want to learn more, please go to the home page and click on the blue Follow Button. Just enter your email address and your done. Thanks and I wish you happy travels on your culinary journey.