- Take steak out of the fridge an hour in advance if it’s over 1 inch, possibly up to 2 hours in room temperature. Thin cuts, 0.5 hr on the counter at room temperature.
- Don’t put your steak in early: the meat could turn out greasy or under browned. Make sure the oil is at it’s smoke point
- Start by searing every side for about a minute each side
- Then continue to turn every minute on the flat sides so it cooks evenly
- 1 inch steak, 4 minutes per side; 1.5 inch steak, 2.5 min each side for rare, 3.5 for medium rare, 4.5 for medium; 2cm = 2 min medium rare, 2.4 medium
- never put in butter, unless at end
- Let it rest to let the juices redistribute. 5-10 min for thin cuts, 10-15 for thick
- Round or Chuck steaks are tougher and need to be marinated and slow cooked in liquid to become tender
- Loin, Ribeye, T-Bone, Fillet, TenderLoin, are tender meats. Look for marbling (fat) in the slice for flavor. Cook with the fat for flavor, you can cut the fat off after cooking.
- Quality from top to bottom is: Prime, Choice, Select. Prime is usually off the market unless you go to a higher end supermarket or butcher shop, so you’re usually choosing between Choice and Select. It is worth the extra few dollars to buy Choice over Select.