Cooking Steak

A lot of people wonder why they can't get their steaks at home to come out as good as the ones they are served in a fancy restaurant. It seems easy enough, but when they try it themselves, they might end up with a steak that looks like it has overcooked on the outside but when they cut into it, it is virtually raw. Or maybe they wind up with a steak that is better suited as footwear than as dinner. To correctly cook steak, it is best to know what kind of steak you are dealing with.

Not all steaks are created equal. Different steaks have different sets of cooking rules. A thick cut of beef can be difficult to cook evenly whereas a thin steak cooks so rapidly, people are often stuck with a finished product that is well done every time. Taking the thickness of the steak into account will help ensure better results.

Steaks should always be allowed to reach room temperature before they are cooked. This could take 30-60 minutes depending on what the room temperature is as well as the size of the steaks. Placing a cold steak onto a hot cooking medium can distort cooking time and lead to an unevenly cooked steak.

Some people like to prepare their steaks with a rub to bring out the flavor of the beef. Something simple like pepper and salt is usually sufficient. Additional herbs or crushed garlic can be added to a rub for a stronger taste. A good piece of beef, though, has plenty of natural flavor and not much extra is always needed.

You do not need to fiddle with the steak much as it is cooking. In fact, the opposite is true. You should leave it alone while it cooks. Multiple flips and turns will get in the way of proper cooking. Even worse than excessive flipping is poking and forking. This changes the steak's texture and releases its juices that are better kept inside.

How do you determine when a steak is done? You may be able to tell by looking at it. But, more than likely, you won't be able to tell from the outside alone. A good test is the "spring back test." Gently press on the middle of the steak with your finger. If it does not bounce back, it is not done. A slight bounce back generally means a medium rare steak. After removing a steak from the heat, you should let it sit for a few minutes to lock in the juices.

You do not have to head out to a steakhouse to enjoy a good piece of steak. You can find good cuts of beef from your local butcher shop. Using the right cooking method can result in a meal that is just as good as what you find in a restaurant.