Replicating the divine juiciness and tenderness that you experience in your favourite steakhouse at home can indeed be a challenge. Cooking steak does indeed require a delicate and concentrated effort.
You also need to have the best quality meat available. For this reason, you need to check out Snake River Farms and access their snake river farms promo code for samples of their unbelievable finesse when it comes to beef.
Getting Started
The beginnings of a perfect steak begin with fulfilling your preference. Do you prefer minimal resistance when you bite in? Then you will need a fillet steak. If taste and texture are your prime concern, then sirloin is for you.
If you are eating on a budget, and would rather not buy the more pricey cuts, you can still make the most out of your passion by sticking to rump, skirt, or bavette.
The Seven Steps to Cooking a Perfect Steak
1. Grab your most prized pan
2. Select your cut
3. Apply the oil of your choice
4. Slather in dressing (if you enjoy doing so)
5. Begin cooking your steak according to preference
6. Ensure that you have reached your preferred level
7. Leave the steak to rest for a while
Choosing the Right Pan
The most popular way to fry steak is indeed frying, but many prefer using a grill. You want to find a frying pan which is heavy-duty and has a thick base. Make sure that such a pan has a non-stick coating.
You will need such pan in order to create the intense heat needed for achieving steak perfection. This will also give you that slightly bitter charring around the edges of the meat which connoisseurs insist on.
Choosing a Cut
As mentioned above, there really is no standard for steak cuts. It really all depends on what you prefer, and how much you are willing to spend. However, it never hurts to know more about your cuts, so let us now look at a few of the most popular kinds available.
Sirloin
Similar to sirloin in its prime steak condition, but containing far more flavour. This cut is recommended to be served medium-rare.
T-bone
This massive cut is great for sharing, or for the ultimate carnivore. Such a large cut is best finished off in the oven in order to ensure that the large mass is cooked evenly.
Bavette
A cheaper cut that is ideal for barbecues. It is recommended that you do not cook it past medium.
Fillet
The pinnacle of tenderness, as well as the most expensive cut. Fillet contains minimal fat, and can be served as rare as one desires.
The Cooking Stages
Blue: The steak will still be dark in colour, almost with a purple tinge, and slightly warm.
Rare: There will be a dark red colour here, with a substantial amount of juice leaking out.
Medium-Rare: Pinker than rare, with only a bit of juice flowing.
Medium: A pale pink colour will be in the centre, with minimal juice dripping.
Well-done: Hardly any colour present, but it should not be dry
