Tips for Cooking the Perfect Steak

Tips for Cooking the Perfect Steak

May 18, 2016

Tips for Cooking the Perfect Steak

As more and more people are looking for ways to improve their health through their nutritional intake, foods that have a reputation for clogging arteries and heart disease don’t make the cut. This creates somewhat of a challenge for the steak lover, because food that is loaded with unhealthy fat and bathed in butter are major contributors to cardiovascular disease — leading to premature death.

The truth is that there are more effective and healthier protein choices than steak; however, it is understood that many people absolutely love a good steak. So, eating a steak that has been properly prepared every now and then will not be too bad. In order to enjoy a steak with good conscience, you will need to make sure that it is prepared properly. Following are some tips to ensure that get off on the right foot.

Choosing the Right Cut is Immensely Important

Most of the more favorite cuts of steak, such as the T-bone, filet mignon and New York Strip, are loaded with fat. Fortunately, a steady hand, a sharp knife and a quality wood cutting board can remedy the problem. A quality wood cutting board is important for two primary reasons; it does not retain bacteria as easy as other surfaces, making it a healthier choice, and it is easier on the blade of the knife than other surfaces. You can get a good quality cutting board from Bulk Cutting Boards, a company that offers great deals on Wholesale Cutting Boards.

Bring the Meat to Room Temperature

If you attempt to take a steak straight from the refrigerator to a hot pain, it is likely to cause an uneven cook, or maybe even a cold center. You can avoid these types of cooking mistakes by bringing the steak to room temperature prior to cooking it.

Take Care During Seasoning

One of the most common mistakes made when cooking a steak is to over-season it. You want to take it easy with the add-ons — allowing the natural flavor of the steak to come through.

Oil the Pan

In order to reduce over searing or sticking, you will need to oil the pan with an oil that is considered healthy that has a high spoke point.

Don’t Get Carried Away with Flipping the Steak

If you use a heavy metal pan, or even better, a cast iron skillet, and you ensure that it is heated properly, you should only have to flip the steak once, to ensure that it is properly seared on both sides.

Temperatures to aim for:

  • Rare: 100 degree internal temperature
  • Medium Rare: 115 degree internal temperature
  • Medium: 125 degree internal temperature
  • Medium Well: 135 degree internal temperature
  • Well: 150 degree internal temp

Cut Against the Grain

Finally, you will want to make sure that you are cutting the steak right as you eat it, so you should cut against the grain. In other words, cut against the direction that the muscle fibers are flowing. That should do it. Enjoy your steak.