There’s something inherently satisfying about cooking an exquisitely seared and succulent steak in the comfort of your kitchen. While grilling is often preferred by many people who enjoy steak, cooking on the stove can be an equally impressive venue for creating an exquisite restaurant food. When you have the right tools and a little practice it is possible to master the art of cooking your steak at home, and ensure that every bite is a scrumptious pleasure.
The journey to a delectable stovetop-cooked steak begins with selecting the right cut. There are many cuts that offer different degrees in tenderness and taste. For a tender and succulent end result, you can choose ribeye New York strip, or filet Mignon. They’re well marbled, meaning they have an adequate amount of intramuscular fats, adding flavour and deliciousness. However, you can opt to go for lighter cuts like flank steak and sirloin, for those who prefer a lighter option. Whatever cut you choose, make sure the cut is at least an inch thick for a consistent cooking.
Before you even think about turning on the stove, it’s essential to prep your steak in a proper manner. Start by taking your steak out of the refrigerator and letting it stand at room temperature for about 30 minutes. The meat will cook more efficiently. When it’s time to rest, sprinkle generously with kosher salt and freshly crushed black pepper. If you’re feeling adventurous it, add additional condiments such as garlic powder, rosemary, or thyme but be cautious; you want the steak’s flavor to stand out.
To achieve that perfect how to cook steak on stove You need a good skillet and cooking oil. A heavy-bottomed, oven-safe skillet that is cast iron, for instance can do wonders. It holds heat evenly and can go from stovetop or oven in the event of need. For the oil, use one with a strong smoke point, such as vegetable or canola grapeseed oil. In a medium-high heat and add a small amount of oil, enough to cover with oil the entire bottom pan. If the oil begins shimmer and just begins to smoke, it’s the perfect time to brown your steak.
Now comes the exciting part – the searing of your steak. Make sure to carefully place the well-seasoned steak into the hot and dry pan. Don’t overcrowd the skillet; cook one or two steaks at a time, depending on the size of your pan. Cook each side for approximately 2 minutes, to create that coveted caramelized crust, before reducing the temperature to medium to allow cooking to the desired quality of cookedness. For a medium-rare steak, aim for an internal temperature that is between 130-133degF (54-57degC).
To achieve the perfect quality of your steak, you’ll need to finish it by baking it. Preheat your oven until 350degF (175degC). After both sides of the steak have been seared to your taste, transfer your skillet into the hot oven. This lets the heat flow evenly over the steak to ensure that it cooks evenly. Use a meat thermometer to check the temperature inside – about 130degF (52degC) for medium-rare, 135degF (57degC) for medium-rare, and 135degF (63degC) for medium-well. Make sure to keep in mind that the steak continues to cook for a while when it’s removed from the oven. Take into account this while determining the desired doneness.