Cooking Steaks
http://www.potbellyfoods.com/This is something I get asked about a lot.
As with all cookery everyone has their own way of doing things there is no exact science
Some people have their method and this is mine.
Steaks are a treat so do yourself a favour buy it off a good craft butcher, find a good one get to know him chat about what cuts of meats you like. A butcher is a craftsman they charge roughly the same as a supermarket but have fresher meat prepared with care and they will cut it for you.
Don't buy a lean steak, a good bit of marbling is a good thing. A leaner steak will dry out quicker.
Ask your butcher to cut steaks about an inch thick. if your going for a Striplion or Ribeye this will give you about 12 oz steak. Personally I prefer Ribeye best for flavour. Ever notice how restaurants always pair Fillet Steak with Diane sauce or pepper Sauce?? That is because its tender but tasteless and needs a strong sauce to give it flavour.
Now for the cooking.... A cold steak is a tough steak so leave it at room temperature for at least 45 minutes before you cook it. Put a generous sprinkling of salt on both sides as soon as it comes out of fridge so that by the time you come to cook it the salt will have drawn out some of the blood.
Grind some pepper and season the steak don't use any other seasoning , after spend good money on a good piece of meat don't ruin it with garlic powder or dried herbs. Give the steak a generous rub of rape seed oil.
Get you pan, skillet, BBQ etc on the heat for 3-minutes and have it very hot before putting the steak on. I like mine medium rare so its 3 minutes on one side turn over for 3 minutes then leave it to rest for 4 minutes on a chopping board.
The best way to know when your steak is done to your liking is simply practice the more you cook them the better you get at judging them. Also a 10-12 oz steak can be cut thicker or thinner depending od the size of the loin its cut off.If you do want to be technical stick a digital thermometer in it and the following are the temperatures you can take note off
Rare
115° Fahrenheit
40° Celsius
Medium-Rare
130° Fahrenheit
55° Celsius
Medium
140° Fahrenheit
60° Celsius
Medium-Well
150° Fahrenheit
65° Celsius
Well-Done
155 °Fahrenheit
70° Celsius
The resting of the meat is important. My rule of thumb is leave it rest for just over half the amount of time it was cooking. the meat will relax the juices will suck back into it.. Don't cut the meat until the resting is done..
Serve the steak with whatever you like , Jacket Potato, Chips, Roast Vegetables Salad etc.
I always serve sauce on the side just because the I don't think the steak should be smothered then every bite would taste the same..
Enjoy....
