How To Cook A Perfect Steak Every Time
This is the best way to cook a steak, without a doubt. And if that didn't get you... It takes little to no active time, is all done in a pan, and is extremely easy as long as you follow some of these really simple rules. Plus, with Valentines day coming around the corner, and also because steak is the best, this seemed like a good idea to upload. So whether you're cooking a ribeye, t-bone, sirloin, or strip steak, this recipe is for you.
My favorite cast iron pan for steaks:
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Cuts of Steak I recommend:
Ribeye (my favorite)
Sirloin
Strip (also known as new york strip)
T-Bone or Porterhouse (be aware that you have two diff cuts on this which means it's going to cook at diff degrees on both sides)
Ingredients you'll need:
1-2 large steak that is 1.5-2 inches thick (You can also do two steaks at a time per pan if you wish if your pan accommodates two without overcrowding the pan)
Kosher Salt to taste
Black Pepper to taste
2-4 cloves garlic, lightly crushed left in the skin
1 bunch of fresh thyme
4 tablespoons (56g) unsalted butter
Temperatures To pull your steak out of the pan:
Rare: 125F (52C)
Medium Rare: 135F (57C)
Medium 145F (63C) *wait what are you...*
Medium Well 150F (66C) *wait.. stop*
Well Done 160F (71c) *oh.*
*I'm joking, if you like your steak well done I won't make fun of you. Okay maybe just a little, but it's out of love*
The Perfect Steak Every Time With These 3 Techniques
Learning how to cook the perfect steak is key! Let me teach you 3 key techniques with 3 different cuts; pan-seared angus sirloin, grilled ribeye and reverse-seared tomahawk.
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Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans
00:00 Intro
00:42 Temps
01:25 Pan seared
04:52 Grilling
08:40 Reverse seared
Porterhouse Steaks & Twice Baked Potatoes!
How To Cook Porterhouse Steaks & Twice Baked Potatoes!
THIS is the BEST Way to Cook Steak
Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good.
Ingredients for this recipe:
• 1-pound New York Strip Steaks
• 2 tablespoons olive oil
• 4 garlic cloves
• 1 peeled shallot
• 12-14 sprigs of fresh thyme
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste
prep time: 2 hours
cook time: 1 hour 5 minutes
Procedures:
1. Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.
2. Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.
3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This process of pre-seasoning will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.
4. When you’re ready to prepare it, preheat the oven to 200°.
5. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
6. Remove the steak from the oven and briefly set it to the side.
7. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
10. Flip the steak over and turn the heat down to low-medium and cook it for 1 minute.
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare.
13. Let the steak rest for 3 to 4 minutes.
14. Slice the steak and serve it as is or with some Maître D’ Butter.
How To Cook Perfect Steak Recipe | Porterhouse Steak Recipe
In this video, I'm going to show you how to cook perfect steak recipe or you can also say a porterhouse steak recipe.
???????????????? Ingredients:
✔️ 1 Porterhouse steak
✔️ Kosher salt TT
✔️ Dash of black pepper TT
✔️ 2 Tbsp canola oil
✔️ 2 Tbsp butter
✔️ Thyme sprigs including stems
✔️ Rosemary sprigs including stems
✔️ 3 garlic cloves peeled
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* Pyrex Glass Mixing Bowl Set
* OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display
* Cuisinart DLC-8SBCY Pro Custom 11-Cup Food Processor, Brushed Chrome
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#steak #steakrecipe #mamaboiskitchen
Cook the Perfect Porterhouse Steak - Best Steak Recipe - FlavCity with Bobby
How to cook steak with my porterhouse steak recipe pan. This is the best steak recipe and a great way to cook steak. It's also a porterhouse steak recipe oven and these recipes for steak are the best steak recipes. How to cook steak porterhouse steak recipe. Beef steak and recipes for steak that is the best steak recipe for how to cook steak. The porterhouse steak and porterhouse recipe is the best steak recipe.
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About Flavor City with Bobby Parrish
New Episodes Every Week!
I'm a home cook that likes to step out the the kitchen and travel to different cities, eat the streets, meet fellow foodies, and bring those new flavors back home. I have traveled the world, cooked at wine & food fests, and cooked on live TV, all to prove that you don't have to be a chef to cook like one, all you need is a hunger for new flavors. My recipes are simple and quick, I look forward to sharing them with you on my channel!
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