See the little wisps of white that are throughout the steak? That’s fat that once heated will render down and keep our steak moist and juicy. What keeps our steaks moist is the fat that marbles it. While that’s happening we need to pat our steaks dry so that the minute they hit the hot skillet they’re going to sear off, not steam. Ensure that your steaks are room temperature for the best results.Īlso, here’s something to keep in mind, steaks that are < 1.5″ don’t have to be finished in the oven, but if your steak is 1.5″ or thicker be sure you cook it in an ovenproof skillet that can be placed into the preheated oven right away to finish cooking. Anything below that and you’ll end up with a seared but overcooked steak. I’m working with 1 ¼” thick steaks for this recipe which is just above the bare minimum of 1″. Of course there are others and you can use any cut of your choice, but for a traditional and classic steak, these are your best bet cuts. Top contenders include the Filet Mignon, Sirloin, New York Strip, Porterhouse, T-bone, and Ribeye. But fear not, I’ve got you covered and trust me when I say it’s really simple. Countless experts who will delve into the nuances of what makes a great steak great. After all, there are countless steakhouses and chefs that dedicate themselves to making great steaks. The good news is that making a great steak is very easy. It should be one recipe that you have in your backpocket at all times, ready to whip out at a moment’s notice and impress everyone around you. Feel free to disagree with me on this but I am of the view that everyone should know how to cook a great steak.
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