Tips for Seasoning and Cooking Steaks
Buy high quality and make sure that you buy cuts that are suitable for your cooking methods.
Steaks graded USDA Prime are usually the best quality steaks that can be found at supermarkets but USDA Choice steaks would be more than acceptable.
The most popular cuts available are usually ribeyes, strip steaks and filets. Filets are usually better sautéed due to their low fat content whereas rib and strip steaks are better on the grill due to their high fat content.
- Buy thick steaks - Thick steaks allow you to get a nice brown crust on your steak without over cooking the center.
- Take your steaks out of the refrigerator at least 30 minutes before cooking - Allowing the steaks to come up to room temperature will allow them to cook more evenly.
- Season your steaks well with salt only (pepper tends to burn and can be added at the end).
- Use high heat - High heat gives you a nice crust without over cooking the insides. Also, once you have gotten a nice crust on your steak, flip frequently until done to promote even cooking.
- Use a thermometer to gauge doneness - Professional cooks have developed a "feel" for when steaks are at the right temperature but for someone who does not cook steaks frequently, a thermometer is the best bet.
- Let steaks rest - Once steaks are done, let them rest for a minimum of 5 minutes to prevent losing juices when you cut into the steak.
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