Official Guide to Cooking a Perfect Steak
This is a fool proof method to cook the perfect steak. Every. Single. Time.
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Steak is my favorite food. A bone-in ribeye is the greatest cut of meat on the planet and I will not hear otherwise. It’s the perfect combination of meat and marbling that results in one of the most delicious, complete bites of food you can have.
However… steak is an intimidating premise for most people. They’re either scarred from their fathers cooking a well-done hockey puck for most of their childhood OR the last time they tried to cook a steak, it went so poorly that they swore off steak for the rest of their cooking career.
Well, have no fear because those days are over. Steak isn’t difficult to cook, but it does take some practice and feel. Every steak is different depending on thickness, cut, and what you cook it on, but there are some universals that it’s time you learned.
The main one is: don’t overcomplicate things. The best thing about steak is that it’s steak. You want to let the meat do the talking, don’t drown it in seasonings and marinades. That’s what people that don’t know how to cook steak do. (Of course, there are times that steak calls for a marinade or a dry rub but just stay with me.)
Coarse salt and coarse pepper are all we need. Let the meat stand alone. You spent all that money on a gorgeous cut of beef so stop trying to mask the flavor.
Most importantly, trust yourself. The biggest pitfall when it comes to steak is that people second-guess themselves. Did I flip it too early? Did I flip it too late? Is my pan hot enough? Should I flip it again? Shit, what side did I start it on? Never mind, it's ruined…
Trust yourself. Pull it off the stove when you think it’s ready. You can ALWAYS put a steak back on the heat, but you can’t uncook one. So err on the side of too rare.
Once you master this, you will never look at steak the same again. So grab the bull by the horns and let's cook a damn steak.
Estimated Time: 15 min. (not counting the time it takes to get to room temp)
Serves: 2-4
Tools:
Cast Iron Skillet
Thick Bottom Pan
Ingredients:
1 boneless ribeye, 1.5” thick or thicker (weight should be around 1 lb or more)
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
3 tbsp of unsalted butter
Coarse salt
Coarse pepper
1 tsp olive oil (optional)
1 tbsp avocado oil
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
