8 Tips for Achieving the Perfect Steak
There’s nothing quite like biting into an expertly prepared steak. To
enjoy the delicious flavors of your favorite cut of meat, follow the
following tips.
1. Start with Great Material
Look for a thick steak—not only is a thicker steak much easier to cook, but a thicker cut will also sear beautifully without turning into a hockey puck. If you’re looking for the best, you won’t find it at the supermarket. That’s because the best cuts of meat tend to go to the restaurant industry. If a truly high-quality cut of meat is a high priority, order online and invest in a ribeye or dry-aged beef from Snake River Farms—your mouth will thank you. Plus, it’ll show up right outside your door.
2. Look for Marbling
Marbling is so important to beef that it is the indicator the USDA utilizes to grade meat. Some meat is so marbled that it has to be graded by the Japanese grading system. American Wagyu, for example, produces meat that features gorgeous marbling distributed throughout the meat. It’s this marbling that provides the buttery, melt-in-your-mouth texture that people are obsessed over. The more marbled the steak, the more memorable the taste should be.
3. Cook from Room Temperature
To achieve even cooking throughout your steak, it’s imperative—especially for thick cuts—that you allow the meat to come up to room temperature prior to searing and cooking. When the steak is brought to room temp, the internal temp is allowed to stabilize throughout the meat, which will encourage even cooking.
4. Season It
If you want a gorgeous seared crust, spices are a must. Steak can handle a fair amount of seasoning, especially if it’s a thick cut. Consider what seasonings will further enhance the natural flavors of the meat, such as your tenderloin steak.
5. Use a Hot Surface
Whether you’re using a grill or the stovetop, you should ensure you are cooking your steak over high heat. The easiest way to mimic a steakhouse sear is to use an extremely hot cast iron skillet. You should let the cast iron skillet sit empty on high heat for at least a few minutes. Insider tip: Don’t use olive oil in your cast iron skillet as it has a very low smoking point and will not work well with this method.
6. Sear It
When you sear meat in a very hot pan, it undergoes a type of caramelization process that enhances the meaty aroma and underlying flavors of the beef.
7. Don’t Overcook It
If you have purchased a quality piece of meat, nothing can ruin it faster than overcooking. You should move your steak off of heat once it reaches the internal temperature that you desire—it will continue to cook as it rests.
8. Let Your Meat Rest
Letting your meat rest allows the juices in the meat to reabsorb. This is because during the cooking process the protein fibers within meat first loosen and then become smaller and firmer the longer it’s cooked. Moisture that previously dwelled within the cellular makeup of the protein is pushed out of those fibers and pools in the center of the steak. As your meat rests, the protein fibers relax again, and the moisture pooled in the middle seeps back into the meat. Preserving this moisture is a critical component to enjoying a tender, juicy piece of meat.
About Snake River Farms
Snake River Farms is a family-owned beef business committed to total quality, sustainability, and the well-being of their animals. Founded in 1968, Snake River Farms has spent 50 years creating a company that is involved in every step of beef production, from start to finish. Their experience ensures that your meat is the best quality and the most delicious. Try their delicious dry-aged beef that produces a more concentrated, rich meat flavor.
Shop Snakeriverfarms.com for steak your mouth will beg for.
1. Start with Great Material
Look for a thick steak—not only is a thicker steak much easier to cook, but a thicker cut will also sear beautifully without turning into a hockey puck. If you’re looking for the best, you won’t find it at the supermarket. That’s because the best cuts of meat tend to go to the restaurant industry. If a truly high-quality cut of meat is a high priority, order online and invest in a ribeye or dry-aged beef from Snake River Farms—your mouth will thank you. Plus, it’ll show up right outside your door.
2. Look for Marbling
Marbling is so important to beef that it is the indicator the USDA utilizes to grade meat. Some meat is so marbled that it has to be graded by the Japanese grading system. American Wagyu, for example, produces meat that features gorgeous marbling distributed throughout the meat. It’s this marbling that provides the buttery, melt-in-your-mouth texture that people are obsessed over. The more marbled the steak, the more memorable the taste should be.
3. Cook from Room Temperature
To achieve even cooking throughout your steak, it’s imperative—especially for thick cuts—that you allow the meat to come up to room temperature prior to searing and cooking. When the steak is brought to room temp, the internal temp is allowed to stabilize throughout the meat, which will encourage even cooking.
4. Season It
If you want a gorgeous seared crust, spices are a must. Steak can handle a fair amount of seasoning, especially if it’s a thick cut. Consider what seasonings will further enhance the natural flavors of the meat, such as your tenderloin steak.
5. Use a Hot Surface
Whether you’re using a grill or the stovetop, you should ensure you are cooking your steak over high heat. The easiest way to mimic a steakhouse sear is to use an extremely hot cast iron skillet. You should let the cast iron skillet sit empty on high heat for at least a few minutes. Insider tip: Don’t use olive oil in your cast iron skillet as it has a very low smoking point and will not work well with this method.
6. Sear It
When you sear meat in a very hot pan, it undergoes a type of caramelization process that enhances the meaty aroma and underlying flavors of the beef.
7. Don’t Overcook It
If you have purchased a quality piece of meat, nothing can ruin it faster than overcooking. You should move your steak off of heat once it reaches the internal temperature that you desire—it will continue to cook as it rests.
- Rare steak has an internal temp of 110° F
- Medium rare has an internal temp of 120°F
- Medium has an internal temp of 130°F
- Medium well has an internal temp 140°F
8. Let Your Meat Rest
Letting your meat rest allows the juices in the meat to reabsorb. This is because during the cooking process the protein fibers within meat first loosen and then become smaller and firmer the longer it’s cooked. Moisture that previously dwelled within the cellular makeup of the protein is pushed out of those fibers and pools in the center of the steak. As your meat rests, the protein fibers relax again, and the moisture pooled in the middle seeps back into the meat. Preserving this moisture is a critical component to enjoying a tender, juicy piece of meat.
About Snake River Farms
Snake River Farms is a family-owned beef business committed to total quality, sustainability, and the well-being of their animals. Founded in 1968, Snake River Farms has spent 50 years creating a company that is involved in every step of beef production, from start to finish. Their experience ensures that your meat is the best quality and the most delicious. Try their delicious dry-aged beef that produces a more concentrated, rich meat flavor.
Shop Snakeriverfarms.com for steak your mouth will beg for.
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