So, you have decided to treat yourself with a steak. Only, now, you are nervous and do not want to mess it up. Never fear, with a few helpful tips, steaks are simple to master.
Choose your method of fire. The outdoor grill is always the best, but, living in New York City doesn't always allow for this. The best indoor method is the cast-iron skillet that can transfer from the stove top to the oven. If you do not have a cast-iron you will need another pan that is safe to be used on your stove and in your oven. Either way you go make sure to turn on your grill or oven on 350F when you are close to cooking your steak.
This step is two-fold. We are going to take our steak out of the fridge to come to room temperature and season our steak. This will allow for the most even cooking and a juicy and tender steak.
Take the steak out 40-60 minutes before you want to begin cooking. Pat it dry with a paper towel and season it with 3/4- 1 teaspoon for every pound of meat. Make sure to rub it on both sides of the steak evenly.
Seasoning early allows the salt to draw the moisture out of the steak and then slowly seep back into the meat. This seasons the steak well beyond the surface and breaks down the proteins. Trust me, when you eat it you will taste the difference.
Now that you have patiently waited, it is time to begin the cooking.
Brush your steak with a little coat of a neutral oil. This should be a very thin layer, it is only there to give it an initial conductor of heat. Then grind coarse ground pepper evenly on the steak, you can wait to do this till it is done cooking if you do not like the "charred" flavor.
Put your cast-iron skillet on the stove and make sure it is nice and hot before putting down the steak. You want to hear it sizzle. That sizzle is the sound of a beautiful sear. You are going to want to do this on both sides of the steak. If you try to pick up the steak and it sticks slightly to the pan, this means the sear is not done. The meat will release it self when it is ready.
Once both sides are seared place in the preheated oven to finish cooking.
But how do I know when to take it out??
You do not need thermometers to tell if your steak is Medium-Rare or Medium-Well. All you need is your hand!
Now that you have the right temperature on the steak, let it chill out. Not for long. Just let it breathe for 5 minutes and let all of those perfectly seasoned juices return to their homes. Then slice and enjoy!