Perfect Cooking Steak Recipe

Today on The Stay at Home Chef
I'm showing you ways to Cook Steak Perfectly whenever .

This method works for any cut of steak
and will assist you achieve the right steak every single time.

There's no got to be intimidated by cooking steak because it's actually super easy and I'm going to show you how.
The first thing you need to do is pull your steaks out and allow them to sit at temperature for a minimum of half-hour .

If you're using frozen steaks you'll be wanting to thaw them within the fridge first, but you want them to come to room temperature.
If you'll notice we're employing a nice thick steak.

Thick steaks are actually easier to cook perfectly.Thin steaks will cook too fast and should even dry out,so choose a good thick steak.
Today we're employing a few ny Strip Steaks, but an equivalent method works with Ribeye or T-bone or maybe filet,
so choose a cut of steak that you simply like.

You can see that this steak has some nice marbling in it and some fat around the outside. 

There are actually 3 different grades of beef:
Select, Choice, and Prime, and it's all supported the marbling and flavor within the beef.
Now the difference between select and selection is really pretty big, so I always recommend choosing a minimum of choice grade or prime grade beef when you're making steak This is actually a choice grade New York steak.

Once your steaks have had an opportunity to take a seat out at temperature for half-hour  preheat your oven to 375 degrees Fahrenheit and heat a large heavy skillet on the stove until it's smoking hot.
Then we'll prep our steaks.

Drizzle just a little bit of olive oil onto each steak and rub it in to the top, the sides, as well as the bottom.
Then we're going to put together our rub.
Today I'm getting to keep it super simple and just use a mix of salt and pepper.

I'm going to use 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of white pepper, and mix these together.

You can add other spices and herbs but I like to keep it simple and let the meat shine.

We're going to take this mixture and sprinkle it over our steaks
and rub it right in, and you want to make sure you do both sides.

Now since these steaks are really thick you would like to travel a touch more heavy handed than you would possibly think.

Before we go over and cook our steaks there's one last thing we want to do.
I like to end off my steaks with butter,
so I'm going to make a little garlic compound butter here
by mixing 2 tablespoons of softened butter with 1-2 cloves of crushed garlic.
Just mash that together with a fork.

You can also add in fresh herbs to this butter to make it an herb compound butter,
but I'm keeping it simple with just a little bit of garlic.

Next we're getting to head on over to the stove and i am pretty sure our skillet is smoking hot, which is exactly what we need. Place the steaks down directly into the pan.

You don't got to add any oil or anything,
and we're going to sear each side of the steak for 2-3 minutes per side.

And then since these have a touch fat strip that runs along the side, you want to render that fat down so just turn it onto its side and hold it there with tongs.

You always want to render the fat so you don't end up with a chewy piece of fat around the edges.

Once it is seared on both sides and you've rendered the fatthen just slide them into the oven to end cooking.

The amount of your time you would like to go away your steaks within the oven
varies counting on how long you seared your steak and the way thick they're .

A good rule of thumb is about 5 minutes per inch, but if you want 100% accurate results, use a meat thermometer.

I pull my steak out when it reaches 130 degrees Fahrenheitfor a good medium rare.

The steaks will need to rest for at least 10 minutes before serving,
so you would like to dollop on a tablespoon of butter onto all so it'll melt over the steak while it rests.
As you let your steaks rest the internal temperature will continue to rise by about 5 degrees.
It's important to let your steaks rest
because it gives them an opportunity for the juices to reabsorb into the meat,
giving you the juiciest, most perfect steak possible.

After 10 minutes of resting, you are ready to eat!