Cooking the perfect steak can be a daunting task, but it's well worth it if you can pull it off. Below are a few of the basics to help you achieve that perfect steak.

Choosing the Cut of Steak

The first step in cooking a steak is selecting the right cut. A few popular options include:

Ribeye: Known for its marbling and rich flavor.

Filet Mignon: Tender and lean, but less flavorful.

T-Bone: Combines both tenderloin and strip steak with a bone in the middle.

Strip Steak: Also known as New York Strip, it is flavorful and well-marbled.

Preparing the Steak

Season Generously: Use kosher salt and freshly ground black pepper. You can add other seasonings like garlic powder, rosemary, or thyme, but keep it simple for the best results.

Room Temperature: Let the steak come to room temperature before cooking. This ensures even cooking.

Cooking the Steak

There are several cooking methods that will produce a delicious steak, a couple popular options include:

Grilling:

• Preheat the grill to high heat.
• Sear the steak evenly on each side to develop a crust.
• Move the steak to a spot on the grill with indirect heat to finish cooking to desired doneness.

Pan-Searing:

• Use a heavy skillet, like cast iron.
• Heat the pan over high heat until very hot.
• Add a high smoke point oil, like canola or avocado oil.
• Sear the steak evenly on each side to develop a crust.
• Finish in a preheated oven if necessary.

Testing the Steak for Doneness

The best way to guage the donenesss of the steak is to measure the internal temperature. Insert an instant-read thermometer into the thickest part of the steak, avoiding any bone or fat, to get an accurate temperature reading.

Rare: Rare steaks are cooked to an internal temperature of around 125°F (51°C). They are cooked quickly on high heat, resulting in a deep red center with a cool, almost raw texture. Rare steaks have a juicy and tender consistency, making them an excellent choice for those who prefer a more intense beef flavor.

Medium Rare: Medium rare steaks are cooked to an internal temperature of approximately 135°F (57°C). This level of doneness yields a warm red center with a slightly pinkish hue. Medium rare steaks offer a perfect balance between tenderness and juiciness, making them one of the most popular choices among steak enthusiasts.

Medium: For a medium steak, the internal temperature should reach around 145°F (63°C). At this stage, the center will be pink and slightly firm. Medium steaks retain a good amount of juiciness while also bringing out more caramelized flavors from the sear. This level of doneness suits those who prefer a more substantial texture without sacrificing tenderness.

Medium Well: Medium well steaks are cooked to an internal temperature of about 155°F (68°C). The center will have only a trace amount of pinkness with some firmness. This level of doneness provides a slightly drier texture compared to medium or medium-rare steaks but still retains some juiciness. It is an ideal choice for those who enjoy a well-cooked steak with a slight hint of pinkness.

Well Done: Well done steaks are cooked to an internal temperature of 160°F (71°C) or higher. The center is fully cooked, with no pinkness remaining. Well-done steaks have a firmer texture and tend to be drier compared to other levels of doneness. Some individuals prefer this level of doneness for reasons such as personal taste preferences or health concerns.

Resting the Steak

Allow the steak to rest for 5 to 10 minutes after cooking. This helps the juices redistribute throughout the meat, ensuring a juicy and flavorful steak.