Cooking The Perfect Steak | Online Butcher Shop (2024)

Grilling – Outdoor

1. Steaksshould always be at room temperature before they are cooked. Remove yoursteaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel.
2. Preheat grill to maximum temperature.
3. Rub both sides of thesteaks with coarse kosher orsea salt and freshly ground pepper.
4. Place thesteaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
5. Sear thesteaks for 2 to 3 minutes on each side.
6. After thesteaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
7. Return thesteaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
8. Transfer thesteaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.

Pan Searing– Indoor

1. Bring thesteaks to room temperature as described above and pat dry with a paper towel.
2. Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element. Heat pan for about 20 minutes.
3. Brush thesteaks with olive oiland rub with coarse kosher orsea salt and freshly ground pepper.
4. CAUTION: Pan handle will be extremely hot. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay thesteaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as thesteaks is seared.
5. Sear thesteaks for 2 to 3 minutes on each side.
6. After thesteaks are seared, reduce the heat to moderately hot to hot and continue cooking thesteaks to a desired doneness using the timing suggestions in the chart below.
7. Transfer thesteaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.

Pan Roasting– Indoor

1. Bring thesteaks to room temperature as described above and pat dry with a paper towel.
2. Preheat your oven to 375°F.
3. On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.
4. Brush thesteaks witholive oil and rub with coarse kosher orsea salt and freshly groundpepper.
5. When the pan is heated, lay thesteaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared.
6. Sear thesteaks for 2 to 3 minutes on each side.
7. After thesteaks are seared, put the pan directly into the oven and roast thesteaks to a desired doneness using the timing suggestions in the chart below.
8. Transfer thesteaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.

Cooking Times & Tips

Perfect Steak Tips

• Suggested total cooking times are estimated below for a preheated oven broiler. Red-hot charcoal may take less time.
• Cooking times below include the initial searing time. Be sure to deduct the searing time from the total estimated cooking time to determine how long thesteaks should be grilled, pan-seared, or pan-roasted.
• Givefilet mignon one minute less to cook than other steaks.
• DO NOT OVERCOOK.
• For best results, check the internal temperature for doneness with aninstant-read thermometer a couple of minutes before the end of suggested cooking time.

Cooking Times: Indirect Heat

Steaks, burgers, andchops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.

Cooking Times: Direct Heat

Steaks, burgers, andchops that are 3/4-inch or less in thickness can be cooked in one stage over direct heat.