Skip to comments.Instructions [on how to cook] Steak like a Restaurant
Posted on 08/28/2012 9:00:45 AM PDT by Pharmboy
Instructions for Steak like a Restaurant
1. o 1 Prepare the steak by rubbing both sides with oil, Kosher salt and pepper. Kosher salt is a large flake salt that can be found next to the table salt.
o 2 Preheat the oven to 500 degrees F. Cooking steak without overcooking it is all about hitting it with a lot of heat very quickly.
o 3 Place the cast iron frying pan onto the stove top on high heat. This will preheat the pan. From now on that you only touch the cast iron frying pan with the pot holder, since it will be very hot.
o 4 Place a drop of water into the skillet. If it evaporates, the frying pan is ready.
o 5 Place the steak into the cast iron frying pan. Do not lubricate the frying pan. The oil on the steak will be enough to prevent sticking.
o 6 Let the steak cook on one side without moving it for 3 minutes until the underside is golden brown.
o 7 Flip the steak with the tongs. Immediately transfer the pan to the oven to complete cooking.
o 8 Let the steak cook in the oven for 2 to 7 minutes. After 2 minutes, it should be medium rare, 3 or 4 minutes for medium, 5 or 6 minutes for medium well and 7 minutes for well done.
o 9 Test the steak by inserting a meat thermometer. The temperature should be 5 to 10 degrees below the final desired temperature, since the steak will continue to rise slightly in temperature while it is resting. The final temperature for a medium rare steak is about 130 degrees F, medium 140 degrees F, medium well 150 degrees F and well at least 160 degrees F.
o 10 Remove the steak from the frying pan and let it rest for 5 to 10 minutes to finish cooking and to let the juices seep back into the steak. Serve after the steak has rested.
Add a pat of butter to the steak after cooking. Every piece of meat tastes better with a pat of butter.
And be sure to let the meat come to room temperature before cooking. This is important.
There is nothing quite like a steak prepared in this way.
This is how I’ve done it for the past ten years, but the recipe skips the prep, which can be some of the most important steps:
1. let the steak set at room temperature for an hour, minumum. You don’t cook a cold steak.
2. Apply the kosher salt to each side of the steak as it sits. This will draw water out of the surface of the steak (so it doesn’t steam-cook in the cast iron pan). Blot off the water with a paper towel every now and then, because you want a DRY steak on your pan. The salt also makes the surface proteins sticky, so they brown easier.
I use the same concept, high heat to sear in the juices.
I marinate the steak for a short time in oil, garlic, spices, etc. Place it on the propane grill at about 500 degrees. Cook on each side for a short time. Turn with tongs. Let the steak rest for 5 to 10 minutes before serving.
Always looking for a good steak. Thanks!
Thanks for that. I’m going to copy it — and I’m glad I have a cast iron pan!
One question — is that for a one inch steak, do you know?
Not just one potholder. TWO OR THREE.
Most people don’t ever cook at 500 degrees, so they think a standard potholder will work. Not even close.
I’ll have to give this a try.
Thanks for the recipe, Pharmboy.. I also like Alton Brown’s idea of cooking on top of a charcoal chimney starter to get the hi temps like a steakhouse does.
or the video:
Yes...that is a KEY question...thanks for reminding me. That is for an 3/4 to 1” steak, since I did a 1 and 1/4” inch steak last night and it needed an extra minute. My wife likes it medium and I like it medium rare, so it works because I just reach into the oven and take mine out one minute before hers.
will try this weekend.
Yes indeed...all meats should be room temp before cooking. Thanks for this important reminder. And, I loved my Weber when I had a house, but grilling on our balcony is “frowned upon in this establishment.” We live in an apartment building...
I’ve got a treat for you, and its the culinary rage. Very flavorful, tender and tasty. Much better than fried, roasted or slow cooked.
“Sous vide” steaks.
One very important note:
“The really expensive cuts of beef NY strip, rib eye, Porterhouse, T-bone, Filet (tenderloin) have historically been prized for their extreme tenderness, not particularly for their flavor. On the other hand, more flavorful cuts like hanger, blade, or flatiron steak are much more difficult to cook correctlyeven a tad over or undercooked, and you’re left with a tough, stringy, chewy mess.
“But cooked properly, they can be every bit as tender as the more expensive cuts, and with more flavor. That’s why those cuts are commonly referred to as “chef” cuts or “restaurant” cuts chefs love them because they are cheap, and with proper preparation, delicious.
“With sous-vide cooking, anyone can properly cook those tricky chef cuts.”
Notes: The price of beef is expected to keep going up for the foreseeable future. I’ve been able to make dynamic sous-vide with chuck, stew beef, and pork steaks as well.
You can trade time for the price of a cooker if you have a candy thermometer and keep your water temperature as close to 135F as you can for two or more hours, checking every 5-10 minutes.
After you remove the steak from the pan, where do you put it?
I never knew the reason for the salt—thanks for this.
That reminds me of the time I grilled steaks for guests (wife’s co-worker and hubby.) After serving, the co-worker asked if I could put the steak back on the grill for a bit longer (no problem) then asked for ketchup.
Shoe leather, brown through & through - covered in ketchup. And these were some handcut uber-thick steaks. I wanted to shout.
Always more salt & pepper than you think - I want a nice coat, almost looking like a rub. And forget times and temps, you can get really good at checking doneness just by quickly poking it with your finger tip to check its resistance.
Makes me sad
to slip over the pan's handle; one pot holder over that does the trick.
And folks, PLEASE remember to warn EVERYONE in the kitchen about that frying pan when you take it out of the oven and place it on the stove or a trivet about how hot it is. I warn my wife each time I take it out of the oven, and keep the sleeve on the handle. If you have several people in and out of your kitchen, place a warning sign next to pan. If they grab that handle, they lose all the skin on their hand.
I don’t have any luck buying steaks. They look good, and when I serve them they are not.
And their made in the USA! - (But the Viking Company didn't really build them.)
No steaks were actually eaten in the preparation of this message. But it could happen soon.
My favorite cut is the Rib Eye. 1 lb. Marinate in regular BBQ sauce, Montreal Steak Seasoning and Coca Cola. Let set for two days in fridge. The Coke tenderizes the meat. Cook on a Grill. Medium Rare. Not in an oven. The oven is for Prime Rib.
Sounds silly, doesn’t it?
Well, I’ve twice forgotten the handle was hot and picked up a cast iron pan just out of the oven.
It is, I’d like to stress, not a good idea.
Really? Wow!Better hurry and say it before the government requires that as a warning label...
Go to Sam’s Club and buy yourself a PISMO (peeled, intact, side muscle off beef tenderloin.) Then get online and go to Alton Brown’s spot on the Food Network website. I believe he’s got instructions there for cutting and trimming the PISMO.
Or - You can do what I do and just hack it into huge chunks about 1-1/2 to 2 inches think. You’ll be able to char them on the outside without damaging the good bloddy red stuff in the middle.
Slap a little seasoning on, and grill.
By the way, I usually pay around $65 - $80 for the PISMO and it yields around 5 - 7 dinners for two big eaters, or three of more modest appetite.
My favorite cut is the rib eye—bone-in preferred, but I’ll take that steak any way. Second favorite is NY Strip...while these are more expensive cuts, they go on sale, and we usually stock up on them when they do.. They freeze well, esp. after vacuum storage. If you live near a Wegman’s, that’s the place to get them.
I bet that ruined your night life!
MRS BENNET Where on earth have dear Lizzie and Jane disappeared to? Such rudeness! I'm most vexed! (girls giggle)
KOCHANSKI Never mind, Mrs Bennet, I'm sure they'll be --
[KOCHANSKI breaks off as Mrs Bennet turns and stares at the lake with open- mouthed horror. KOCHANSKI follows her gaze, and sees a mean-looking T-72 battle tank roll out of the lake. It rolls to halt at the water's edge, and it's hatch opens. KRYTEN appears from within the tank]
KRYTEN Perhaps I didn't make myself clear? I said: 'supper is ready'!
[KRYTEN fires a round from the tank which decimates the gazebo. When the smoke clears, only LISTER, CAT and KOCHANSKI remain]
KRYTEN Is anyone still unclear as to the supper situation? No? Excellent.
LISTER I didn't know robots *got* PMT!
[Int. Starbug mid-section]
[ALL present. The mood is tense as LISTER, KOCHANSKI and CAT sit down to KRYTEN's lovingly prepared meal]
LISTER It's nice, Kryts, really nice.
KOCHANSKI It's really great.
LISTER In fact, it's better than nice, it's fantastic.
KOCHANSKI Isn't it great?
LISTER It's really great.
KOCHANSKI Really, really great.
[CAT stares at them both and throws down his fork]
CAT Are we eating the same stuff?
KRYTEN I don't know *why* I make the effort. No one appreciates the *hours* I put into food prep!
My fingers are practically worn down to the endo- skeleton.
LISTER Is there any ketchup?
KRYTEN Any *what*?
LISTER Ketchup. I just thought it could do with a bit of ketchup... Just a dollop..?
KOCHANSKI Oh my god...
KRYTEN You want *ketchup*??
LISTER Errm... brown! Not tomato! Brown! It's not like I've got *no* class...
KRYTEN With lobster? You want *brown* ketchup?
LISTER It's really nice Kryts, but you know me, I just thought it could do with a bit of a pep-up...
KRYTEN I *can't* believe it. I simply cannot b --
[KRYTEN's head explodes, showering the diners with plastic, pieces of circuit board and fizzing wires]
CAT Oh well done, bud! Now *we'll* have to do the washing up!
KOCHANSKI (standing and examining KRYTEN) He's *literally* blown his top! Cat, can you go and get a spare head?
CAT How come I have to do everything around here? I never get a second to myself! "Cat do this", "Cat do that"; what am I? A dog?
I hardly ever do any smelting or alloy blending in my kitchen.
I agree. “well done” is an oxymoron.
Many cooks put a towell over the pan’s handle to aid in moving the pan while at the same time reminding the chef or anyone else that the pan is hot.....
How do you know it's golden brown unless you move it to look?
It will be...and when you flip it to get it ready for the oven segment, you will see it. Three minutes on the hot skillet will get it done.
So about 30 seconds per side.
Everything tastes better with a pat of butter!
This is indeed the only way I will prepare a steak. Maximum maillard reaction, maximum umami.
Go one step farther and use brown butter.
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