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?
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