Fried Steak:

• Before
  • 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.
• During
  • 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
• After
  • Let it rest to let the juices redistribute. 5-10 min for thin cuts, 10-15 for thick
• Resources
  • http://www.bonappetit.com/test-kitchen/common-mistakes/article/steak-common-mistakes
  • http://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak
  • How to cook the perfect steak – Gordon Ramsay (Youtube)
  • Picking Perfect Steaks (2006) Washington Post

Picking Steak

• 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.

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