WATCH: The Southern Gentleman's Pan-Seared Skirt Steak & Chimichurri. Next up are Choice cuts, which are still quality beef but they have less marbling than Prime steaks. This is most common for ground beef, but you’ll also see it on store brand meat. Look for a steak with a good bit of marbling, or fat; along with imparting good flavor, fat helps the steak to remain juicy during the cooking process. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over … The Oven-Only Method Preheat the oven to 450 F. Add the steak to a sheet pan with a rack. When it comes to steaks, a T-bone may be the universal favorite cut of beef, and these are ideal when grilling outside. Pan searing is also a great method to use on thinner steaks, such as flank or flat-iron, but keep in mind the entire cooking process happens much faster. Southern Living is part of the Meredith Home Group. … Thinner steaks from the plate (skirt or flank steak) tend to be tough but have a beefy flavor, and they grill up just fine if … One-inch steaks typically take about 6 to 7 minutes to reach medium-rare and 1- to 1 and 1/2-inch-steaks take about 10 minutes. How to cook perfect steak Season the steak with salt up to 2 hrs before, then with pepper just before cooking. Save the pepper or steak seasoning until you take the steak off the heat, because the extremely hot pan (see the next topic below) will burn these spices before they have a chance to flavor the steak. ChefSteps During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Learn how to season this Southern kitchen staple in five easy steps. Any 1-inch-thick steaks cut from the short loin (like T-bone or porterhouse) or sirloin (top sirloin or tri-tip) are also fantastic choices for the grill when you’re on a budget. What’s the best steak to buy for your budget? Choose your own method but, after about 4 minutes, add some butter (onions, herbs, garlic, etc. Drizzle some oil into the pan and leave for a moment. “Some of our personal favorites are the lesser known but absolutely delicious cuts such as the Bavette (flap) steak ($30), Denver steak ($22-$40), and chuck eye steak … Sear the steak on both sides until a rich, golden-brown color develops, about 2 to 3 minutes per side. These tougher cuts are inexpensive, but they’re better suited for low-and-slow cooking methods. PAT STEAKS DRY. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill. this link is to an external site that may or may not meet accessibility guidelines. Sometimes you'll hear it called a ribeye, other times a rib steak, but for all practical purposes, the two terms are synonymous. Just before cooking, liberally coat the steaks with the salt, making sure to coat … This will allow it to reach room temperature and result in a more even cook. At Home. Once your steak has reached your preferred temp, transfer it to a platter and season with more kosher or sea salt, pepper and steak seasonings. Before placing the steaks on the skillet, pat the steak dry with paper towels and … Place it on a roasting rack or a paper towel-lined plate and pat dry with more paper towels. It can lack the juiciness of the higher grades, so you should marinate Select beef before cooking it. Sirloin is a top choice for home cooks and is best aged – choose one marbled with fat. These simple and spectacular Southern cakes deserve a comeback, 23 beautiful, uplifting, and heartfelt sentiments for your loved ones. To get the best mouth-watering steak it is recommended to cook your steak to medium rare, but we also understand that many people prefer a well-done steak. Some steak aficionados will tell you to flip only once, others advise to flip two or three times, cooking on each side for 1 minute before flipping. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. 2) Take your steak out of the fridge about half an hour before it is needed. Use this time to prepare a side dish or toss a salad to accompany the steak at mealtime. Flip and cook on the other side for 1 minute, or until that side does not stick. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes. You need to cook your steak in a really hot skillet so reach for one that can withstand high temperatures, such as a heavy weight non-stick or the much-loved classic cast iron skillet. Join the discussion today. 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