Steak – the word alone is enough to get mouths watering. So we’ve put together a few helpful hints on how to get it to be its most flavorful, utilizing some of the most popular cooking techniques.
*No matter how you choose to prepare your steak, always remember to wear a good oven mitt when cooking. No food is worth injuring yourself over, regardless of how delicious it is.
Looking to reign supreme at the next neighborhood cookout? Just follow these tips, and the neighborhood folk will be sure to bow before your backyard majesty (or at very least, ask for your secrets).
1. Steaks should always be at room temperature before they are cooked. Remove your steak from the refrigerator at least 30 minutes before cooking.
2. Pat them dry with a Bounty paper towel. (Because it soaks up so much more, Bounty will help remove all of the excess moisture. This keeps all the natural flavors inside the meat, and prevents it from cooking unevenly.)
3. Preheat grill to maximum temperature.
4. Season both sides of the steak with coarse kosher or sea salt and freshly ground pepper.
5. Place the steaks 3 to 5 inches from the flame to sear the outside and lock in the juices.
6. Sear the steaks for 2 to 3 minutes on each side.
7. Remove from heat; brush both sides with extra virgin olive oil. (This step helps form that delightful crust that screams perfection.)
8. Return the steaks to heat and cook on both sides to a desired doneness. If using a gas grill, reduce the heat to moderately hot or hot. For charcoal or wood-burning grills, move the steaks to the warm side of the grill.
9. Remove your steaks and let them rest and continue to cook in their own juices for 5 minutes.
10. Slice, serve, and get showered with praise.
If you don’t have a legion of hungry followers, but want to make a dynamite dinner, these tips will have some explosive results.
1. Steaks should always be at room temperature before they are cooked. Remove your steak from the refrigerator at least 30 minutes before cooking.
2. Pat them dry with a Bounty paper towel. (Because it soaks up so much more, Bounty will help remove all of the excess moisture. This keeps all the natural flavors inside the meat, and prevents it from cooking unevenly.)
3. Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element.
4. Heat pan for about 20 minutes.
5. Brush the steaks with olive oil and rub with coarse kosher/sea salt and freshly ground pepper.
6. Now that the pan is heated, pull the oven rack out and lay the steaks carefully into the skillet to avoid splatters.
7. Sear the steaks for 2 to 3 minutes on each side.
8. Reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness.
9. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.
To get the same great results with less watching, let the oven do the work.
1. Steaks should always be at room temperature before they are cooked. Remove your steak from the refrigerator at least 30 minutes before cooking.
2. Pat them dry with a Bounty paper towel. (Because it soaks up so much more, Bounty will help remove all of the excess moisture. This keeps all the natural flavors inside the meat, and prevents it from cooking unevenly.)
3. Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element.
4. Heat pan for about 20 minutes.
5. Brush the steaks with olive oil and rub with coarse kosher/sea salt and freshly ground pepper.
6. Now that the pan is heated, pull the oven rack out and lay the steaks carefully into the skillet to avoid splatters.
7. Sear the steaks for 2 to 3 minutes on each side.
8. Place the pan directly into the oven and roast the steaks to a desired doneness.
9. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.