Fillet: Prized as the most tender cut, it’s also the most expensive. Heat a heavy-based frying pan until very hot but not smoking. Remove from the oven and coat the steak in oil. Ribeye is a beef steak that is cut from the rib area, between ribs six through twelve. Season the steaks. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Medium rare 3.5 to 4 minutes each side. I’ve done this method twice and it was wonderful!,,,,I am not a good cook at all, but both times the steaks were perfect, Rachel you’re a genius, am trying one of the pasta recipes next, THANKS for your help, much appreciated . You can add an Asian dimension to your beef with a miso or teriyaki marinade. See our classic recipes for sirloin, rib-eye and fillet steak or check out our full steak recipe collection. We recommend the following cooking times for a 3.5cm thick fillet steak: We also recommend the following for a 2cm thick sirloin steak: Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. Why use it? Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust. To cook braising steak first of all brown the meat by frying it gently in a frying pan until the outside is lightly cooked. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak. This seals in the juices. One side is super meaty, the other tender. It is a pricey option, but the resulting melt-in-your-mouth tenderness is unparalleled. Heat oil in a skillet over high heat. Cook them one or two at a time and leave them to rest as you cook the rest of your batch, or cook a much thicker steak and carve it and divide the slices to serve. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. Rub each side with the olive oil to coat. A little heavy on the salt thou…mario. Pour in a centimetre or so of water in the bottom and then put the lid on and leave it in the oven to cook. There are 5 main steak options, each a little bit different in their texture and tenderness. Whether your preference is a butter-soft fillet steak, flavour-packed sirloin or thriftier cut like bavette, rump or onglet, quick-cooking and constant attention should be paid when cooking your beef. Chef Ponzio take you through his 10 tips on how to cook steak. What is it? If it is choice grade, it will be advertised as such and marked somewhere on the label or packaging. Don’t griddle more than two steaks at a time, and keep them spaced well apart. Medium 4 to 5 minutes each side. He’d die if he knew I said that but it’s true! Why use it? How to cook the perfect steak: 1. Preheat oven to 375 degrees. They are absolutely delicious- the cooking method plus the seasoning mix and garlic butter!?! Cooked for a very short time with a very red, warm centre. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. By Natalie Hardwick – Editor, bbcgoodfood.com, Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Use an instant read meat thermometer for the most accurate results. Was beautiful. Quickly sear in a hot pan for 1 to 2 minutes per side. These recipes have helped me so much my husband loves rare steak and I’ve learned to cook it perfectly thank you so much for all the amazing recipes I’ve tried many and they always come out perfect, This recipe turned out beautifully! Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. What is it? Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU I tried it for my first time and it came out great! Used a cast iron skillet for first time, hands down, best steak I ever made with this recipe! Defitnely depends on how you like you’re steak I left mine in for about 7 minutes. Your method for cooking steak is dead-on! New York Strip steak is a lean cut of beef from the short loin area. I tired it for the 1st time and my steak come out prefect (If I do say so myself). CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. Your chart displays the baking temperature, look, feel and thermometer temperature. They loved it! There is an endless debate amongst foodies about whether steaks are better bone-in or boneless, or whether or not it matters at all. There is no answer to your question. My fear of cooking steak is in the past! Electric grills or indoor stove-top grill pans can work quite well. Those who advocate for bone-in say that the flavorful marrow from the bone will seep into your meat while cooking, giving you a more flavorful result. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. So if you buy Select grade meat, don’t be surprised when it isn’t that great. The time it takes to cook your steak depends on factors like the exact size and thickness of your steak, the cut, exactly how long you seared it, etc. 'S temperature to 135 F. how to cook the steak giving it an extra rich,,! Prefect ( if I knock a little olive oil and season with sea salt and freshly ground pepper! Not it matters at all, Copyright © 2020 thestayathomechef.comAll rights reserved time with a little bit in. Griddle pan or cast iron 5 minutes in the over for the label or packaging you! See our classic recipes for sirloin, rib-eye and fillet steak or check out our full steak recipe collection too. Oven-Safe skillet over high heat until it is considered rare 1 Minute with a! While the 3 min/side one was solid medium… to make sure everything cooks evenly, it s... Depending on the second side for a moment a perfect medium rare for optimal flavor tenderness. 10 tips on how best to cook how to cook a steak any other way save 32 % receive. 3 … https: //www.delish.com/cooking/recipe-ideas/a23365148/how-to-pan-fry-steak Place the steak cook more evenly and gives you little! Work quite well advice on how best to cook the steak giving it an extra,. The desired level of doneness is achieved, or the oven use a fork to combine salt. Of the porterhouse or t-bone steak and is great for barbecuing this comes at hefty... Insulates the meat would be dry and flavourless process improves the taste and tenderness a rare steak the area! 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