how cooking steak?
1. Pan-Seared Steak
Ingredients:
- Steak (ribeye, sirloin, filet mignon, etc.)
- Salt and pepper
- Olive oil or butter
- Optional: garlic, rosemary, or thyme
Instructions:
- Prepare the Steak: Let the steak sit at room temperature for about 30 minutes. Season generously with salt and pepper on both sides.
- Heat the Pan: Preheat a cast-iron skillet or heavy pan over high heat. Add a tablespoon of olive oil or butter.
- Sear the Steak: Once the oil is hot, add the steak. Cook for about 4-5 minutes without moving it for a nice crust.
- Flip and Cook: Flip the steak and cook for another 3-5 minutes, depending on your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
- Rest the Steak: Remove from the pan and let it rest for 5-10 minutes before slicing. This helps retain the juices.
2. Grilled Steak
Ingredients:
- Steak (your choice)
- Salt and pepper
- Marinade (optional: olive oil, balsamic vinegar, garlic, herbs)
Instructions:
- Marinate (Optional): If using a marinade, marinate the steak for at least 30 minutes.
- Preheat the Grill: Heat your grill to medium-high.
- Season the Steak: Season with salt and pepper.
- Grill the Steak: Place the steak on the grill and cook for about 4-5 minutes per side, depending on thickness and desired doneness.
- Rest: Remove from the grill and let rest for 5-10 minutes.
3. Oven-Broiled Steak
Ingredients:
- Steak (1-2 inches thick)
- Salt and pepper
- Olive oil
Instructions:
- Preheat the Broiler: Set your oven’s broiler to high and position a rack about 6 inches from the heat source.
- Season the Steak: Pat the steak dry and season generously with salt and pepper.
- Broil: Place the steak on a broiler pan or a baking sheet. Broil for about 4-5 minutes on each side for medium-rare.
- Rest: Let it rest before slicing.
Tips:
- Always let the steak rest before cutting to keep it juicy.
- For added flavor, you can baste the steak with butter and herbs during the last minute of cooking.
- Adjust cooking times based on the thickness of the steak and your desired level of doneness
