What makes a good steak depends on whom you talk to, but everywhere you go, someone wants to know how to prepare his or hers perfectly. While that will be a little different for everyone, these tips can really help if you are looking for ways to make a better meal. Here is a look at some of the most basic techniques for making a good steak.
The first thing you will need to think about is which cut you are going to use. Good beef, produced in a way that treats the animal well, is generally preferred if you are after flavor and tenderness. Surprisingly, even tuff cuts from a good producer can taste better than budget cuts from a large commercial producer.
The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.
Once you know you have the right meat, it is time to look at your heat source. Charcoal grilling is a popular option, and one of the most traditional, but a grill pan over an electric or gas stove, a broiler, or learning are also great options. Just make sure you are using high heat.
Now, you will need to prepare your steak. Do not brush your grate or pan with oil, lightly oil the steak. That keeps smoke down. Next, season your steak lightly. Just salt and pepper will do it, though there are lots of marinade options out there for those who would like to get a little fancier with their beef.
When the steak goes on the grill or in the pan, the surface needs to be hot enough for the meat to sizzle. The steak should never be turned more than once, since it is important for the meat to cook most of the way on just one side. Do not turn too early, but do not wait too long, either. Turn a rare steak three to four minutes into the process, before you see red juices forming on the upper surface. A medium rare steak should be turned when you first see those juices, and medium well steaks ought to be turned when the juices begin to run together.
The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.
Then, it is time to rest the steak to allow the juices to redistribute themselves through the steak. Surprisingly enough, one of the best ways to do this is by standing the steak on edge. That keeps it from sweating inside a flat container. Do this for half the time it took to cook your steak, then enjoy!
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