HOW TO COOK
A PERFECT STEAK
COOKING A "THINNER" STEAK (LESS THAN 1.5")
1
Thaw steak overnight in the refrigerator
(Optional) For a restaurant quality sear, unwrap the steak and leave to dry on a wire wrack in the refriderator for 24-48 hours prior to cooking.
2
30 minutes prior to cooking, remove steak from the packaging and let rest uncovered allowing to reach room temperature.
3
Heat a pan (Cast iron or Stainless Steal) on high heat. As pan is heating add a very generous dusting of salt to both sides of the steak
4
Add some neutral oil (grapeseed or avocado) to the pan. Gently lay the steak on the pan and let sit for two to three minutes. Add a very generous knob of butter, some rosemary and a few cloves of garlic to the pan and turn the steak over. Allow the butter to bubble and brown then gently tilt the pan and spoon the butter, herb, garlic onto the steak in a continuous motion.
5
Every 60 to 90 seconds measure the internal temperature of the steak using an instant-thermometer. Once desired temperature is reached (see chart below) remove the steak from the pan and let rest for 10 minutes.
Cooking temperatur5-10 degrees after resting. The below is a stop cooking guide.
Black and Blue : 105-110 F
Rare: 115-120 F
Medium Rare: 120-125F
Medium: 120-135 F
Above this: Eat Chicken
6
Slice the rested steak against the grain into 1/4" slices and plate. Season with coarse salt and pepper and spoon pan juices over the steak .
Enjoy.
COOKING A THICK STEAK (MORE THAN 2.0")
1
Thaw steak overnight in the refrigerator
(Optional) For a restaurant quality sear, unwrap the steak and leave to dry on a wire wrack in the refriderator for 24-48 hours prior to cooking.
2
30 minutes prior to cooking, remove steak from the packaging and let rest uncovered allowing to reach room temperature.
3
Pre-Heat oven to 350 degrees with rack in the middle position
4
Heat a pan (Cast iron or Stainless Steal) on high heat. As pan is heating add a very generous dusting of salt to both sides of the steak
5
Add some neutral oil (grapeseed or avocado) to the pan. Gently lay the steak on the pan and let sit for two minutes each side. Ensuring you achieve a nice even golden-brown crust.
6
Move steak to a wire rack over a sheet pan and insert in the pre-heated oven.
7
While steak is in the oven, add a generous knob of butter, rosemary and/or thyme, and some garlic cloves to the pan. Allow butter to brown and bubble. Remove pan from heat once butter has achieved a nutty aroma.
8
After 3-5 minutes measure steak temperature. If more time is needed measure ever 2-3 minutes until desired temperature is achieved in accordance with the chart below. Once at desired temperature remove steak from the oven and let rest for 10 minutes.
Cooking temperatur5-10 degrees after resting. The below is a stop cooking guide.
Black and Blue : 105-110 F
Rare: 115-120 F
Medium Rare: 120-125F
Medium: 120-135 F
Above this: Eat Chicken
9