How To Cook A Steak Perfectly Each Time – Basics

A tender and juicy rare or medium-well piece of steak every time!

#1 Choose your steak cut

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The first element to keep in mind when cooking a steak is the type of cut you are using. Different steak cuts are cooked differently. Whilst there are various different cuts I usually choose Rib-eyes, Newyork strip, Fillet Mignon and Flank.

Note: I will not be discussing the grade of the steak as it speaks mainly about the quality of the meat based on both the marbling and age.

Flank

One of the most popular cuts of beef. It has a lot of connective tissue, which in turn gives it great flavour, but makes it less tender. This steak is usually marinated before being broiled or grilled. A good marinade would be soy sauce, olive oil, lemon juice, garlic powder, basil, parsley, and pepper. Flank steak is always served cut across the grain into thin slices. Cutting across the grain ensures the steak doesn’t toughen up.

New York Strip

This is a staple at any good steakhouse. It has an excellent amount of marbling, is tender and full-flavoured. The New York strip steak is ideal for grilling. Brush it with a little bit of olive oil, a sprinkle of salt and pepper and you are good to go.

Filet Mignon

It’s not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favourite sauces and spices. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness. You can do so by placing it in a pan and frying till brown on each side, this method locks the flavours inside and ensure you get a soft tender piece of meat.

Rib-Eye

The rib-eye has long been a favourite of steak lovers worldwide due to its beautiful marbling, which allows the meat to be very tender and juicy. These steaks should be cooked quickly by grilling or broiling.

#2 Select your best pan –

A heavy-duty, thick-based frying pan, ideally with a non-stick coating, will achieve good results, as will a heavy griddle pan or skillet. These types of pans get really hot – ideal for getting that slightly sweet, charred finish to the outside of your meat.

#3 Dress your steak –

You can choose to marinate your steak or not it goes back to preference. I usually marinate thick pieces of steak that may need the extra element to be tender. Usually, I would include kiwis in my marinade as it softens up the meat.