Are you craving for steak and thinking of making a steakhouse quality steak in your home?
A good ol’ Steak is one of my favorites and whether it was cooked on the stove, grill, oven. because of its texture, tenderness, juiciness, and tastiness, it’s really hard to beat.
Here, we will be covering what is the best way to cook steak, but before that, I will be giving you some ideas and information about how to cook steak.
So, without further ado, let’s get started!
Cooking steak doesn’t have to be boring. Here are a lot of different ways to cook steak and here are the following; I will also reveal the best method for getting your steak right every single time below.
No matter which method you choose, having the right done-ness is even more important to get the best steak.
We all know that a well-done steak and a medium-rare steak are worlds apart in terms of texture and flavor.
Mastering the ability to cook your steak to the right done-ness is literally half the battle won in producing perfect steaks.
There are basically two ways you can use to check the done-ness of your steak.
Using a meat thermometer or just winging it using the finger test. ( I prefer the former )
A mistake that many rookies make is not poking the meat probe deep enough to the center. The second mistake is not letting your meat rest for a while before probing it because the residual heat will still continue to cook the meat internally.
Here are the perfect temperatures for each done-ness you are looking to achieve before resting:
For rare beef - 55C/130F
For medium beef 65C/150F
For well-done beef, 75C/170F
You should expect an additional 5C or 10F rise in temperature when it is done resting.
That should give you the perfect pink for a medium as a benchmark
Want a great meat thermometer? Use this meat thermometer that I have bought, it works better than a $100 Thermapen and costs a fraction of the price.
There’s nothing much to this test accept comparing the bounciness and firmness of the steak to the inner base of your thumb.
Here are the firmness comparisons:
For raw beef - a relaxed palm
For well done - press your thumb against your pinky and feel the inner base of your thumb, it should feel very firm.
For medium - press your thumb against your ring finger, it should feel less firm than well done but still have a bit of firmness to it.
For medium-rare - press it against your middle finger and that should be the firmness for medium-rare.
For rare - press it against your index finger, it should feel closer to a relaxed palm in the care of blue.
The main reason I prefer using a meat thermometer is that the finger test requires a lot of experience and sensory accuracy, a beginner would not be able to compare both firmnesses with great accuracy.
With a meat thermometer, what you see is what you get and you can be sure that the center of your meat is at the right done-ness because that is how proteins react to temperature.
So my advice if you are going for an expensive cut and you do not want to ruin your it by getting the doneness wrongly, get a meat probe, it’s totally worth it compared to the price of your steak.
There is also a common misconception that poking a meat probe into your steak will cause the juice to leak out.
Firstly, searing your steak does not seal in the moisture, that’s a myth. You sear your steak to let the surface caramelized and get some Maillard reaction going on to add umami to every bite, so effectively juices are still going to leak out if they have to.
Secondly, most of the moisture is lost due to evaporation and thus overcooking your beef will have the biggest impact of the juiciness of the steak.
Do you want a more juicy steak? Keep it medium-rare to medium or perhaps go for the easiest method out there that guarantees a juicy steak every time.
Here is the easiest and best method to cook steak.
Sous vide cooking is the best way to cook steak as it prevents moisture loss, guarantees the most tender and best-tasting steak and provides precision.
Sous vide ticks all the boxes when you want to cook steak. It is easy, predictable, packed with flavor, and once you get it cooked in it is there ready and waiting for you. Here are the steps on how to cook sous vide steak;
But before you start, you got to make sure you have a sous-vide machine that is easy to use.
And no I don’t mean those sous vide machines with Bluetooth or wi-fi or preset temperature range for different cuts of meat.
You don’t need that, you just need a sous-vide stick with intuitive controls and a low margin of error.
While there are sous vide machines that can get water temperature quickly up to a certain temperature.
I found an affordable option like this one here works best for me even though it takes a bearable 20 minutes to heat up the water which is little compared to the 1.5 hours you will leave your steak in the machine.
You should get one if you are want an affordable workhorse without all the high-tech gizmos.
Again here's the link to the sous vide machine I bought. Click here.
Trust me you won't regret getting this.