Steak Cooking Tips, Steak Like a Pro
COOKING:
To achieve the perfect sear, start by heating a cast iron skillet until hot and adding tallow or butter. For the sear method, sear the fat cap for 1-2 minutes, then cook one side for about 4 minutes (depending on thickness). Flip and sear the other side for 1 minute, then lower the heat to medium and eventually turn it off, allowing the steak to finish cooking for an additional 5 minutes as the cast iron retains heat. For the sear/oven method, preheat the oven to 400°F, sear the fat cap for 1-2 minutes, and sear each side for 1 minute. Transfer the steak to the oven for 4-6 minutes, depending on thickness and desired doneness. For the reverse sear method, cook the steak in a 200°F oven until it reaches your desired internal temperature. Then, heat a cast iron skillet on high, add tallow or butter, and sear the fat cap and both sides for 1-2 minutes each to develop a perfect crust.
CARRYOVER COOKING:
Once your steak is finished cooking, it’s essential to let it rest. During this time, the internal temperature will continue to rise by about 5 to 10 degrees, so it’s best to remove the meat from the oven, grill, or pan just before it reaches your target temperature. Resting also allows the juices to redistribute throughout the steak, ensuring a more flavorful and tender result. Slicing the meat too soon will cause it to lose more of its juices, so patience here is key.
SLICING:
To ensure your meat is as tender as possible, always slice against the grain. After cooking, you’ll see lines running through the meat—this is the grain. To cut against it, position your knife perpendicular to these lines and slice. This technique is especially crucial for tougher cuts like flank, bavette, and skirt steak, which have larger muscle fibers and more connective tissue. While slicing against the grain improves the texture of any cut, it’s particularly important for these to minimize chewiness.