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September 11, 2010

How to Cook the Perfect Steak

By Worker Bee
140 Comments

Crisp and caramelized on the outside, but never burnt. A first bite that melts in your mouth as the savory, perfectly seasoned flavor of beef hits your palate. The rich, smoky aroma of animal fat dripping onto an open fire.

That, my friends, is a perfect steak. You don’t have to make reservations at an expensive steakhouse to reach this sort of steak nirvana. It can be yours any night of week in your own kitchen by following a few simple and painless steps.

Navigating the Meat Case

First things first – you’ve got to buy the steak. To understand the meat case at a butcher shop, you must first understand your cuts of meat. Close your eyes and visualize standing in a field while looking at the side of a cow or steer. The first cut of meat behind the head is the shoulder, known in butchery terms as the chuck. Although flavorful, the often-used shoulder muscle is mostly tough and full of connective tissue. The meat from this section of a cow is less expensive and primarily used for slow-cooked roasts. However, if you’re looking for a bargain, a top blade steak, also called a flatiron, is a flavorful, fairly tender chuck steak to throw on the grill.

Next in the line-up, anatomically speaking, are the portions of a cow that butchers call the rib, short loin and sirloin. The meat from this top, middle area of the cow is the most tender, since the muscles move the least during a cow’s life (as compared to the shoulder, hind end and shank). From these three larger cuts come most of the steaks you see at the market.

Rib Steaks

These steaks are basically a prime rib roast cut into smaller pieces. A rib steak has the bone attached, but the more popular rib eye steak has had the bone removed.

The rib eye is also sold as a Spencer steak (in the West) and Delmonico steak (on the East coast). Rib steaks usually have large pockets of fat, which add flavor and give the steak a moist, juicy texture.

Short Loin Steaks

Some people find a long, narrow and slightly triangular top loin steak to be less tender than a rib eye and miss the extra ripples of fat. Others think a top loin steak has just the right balance of flavor and tenderness, without being too fatty. When it has a bone, a top loin steak is known as a shell steak. When the bone is removed it goes by many names: a strip steak, Kansas City strip, New York strip and sirloin strip steak, (which, confusingly, comes from the short loin, not the sirloin) are all the same cut of steak.

Also cut from the short loin portion of a cow is the tenderloin, a portion of meat considered to be extremely tender (hence the name). Tenderloins are easy to recognize in the meat case, due to a long, cylindrical shape that’s thicker on one end then tapers down. A tenderloin is cut into many different types of steak, and all are pretty pricey. The thickest part (usually about 3 inches thick) of the tenderloin is cut into a steak known as chateaubriand. Filet mignon (also known as tenderloin steak) is cut from the meat behind the chateaubriand and is slightly less thick. Filet Mignon is thought to be the most tender part of the tenderloin, but on the downside, the flavor can be pretty mild.

Last but not least, the short loin gives us the t-bone, a steak named for, you guessed it, a “T” shaped bone that runs down the middle. On one side of the bone is meat from the top loin, and on the other is a thin strip of tenderloin. Some say this steak combines the best of both worlds: the tenderness of a tenderloin steak and the rich, “meaty” flavor of a top loin steak. If you’re really hungry or feeling particularly manly, skip the T-bone and go straight for the porterhouse, which is simply a t-bone steak with a bigger portion of tenderloin attached.

Sirloin Steak

The sirloin is basically the cow’s hip. Sirloin steaks are usually fairly large but thin, and the meat is both moderately flavorful and moderately tender. Steaks from this region of a cow tend to be a good value. The most well-known among them are the top sirloin steak and the tri-tip, both boneless. Lesser-known steaks cut from the sirloin are the pin-bone, flat-bone, round-bone and wedge-bone steaks.

Directly below the loin and sirloin, on the underside of the cow’s belly, is the flank. Flank steak is a thin, wide, boneless cut with a texture (grain) that looks very stringy. Cooked very quickly to medium-rare and sliced thinly against the grain, the chewy texture is less noticeable and you will be rewarded with rich flavor.

Seasoning the Meat

If a high-quality cut of meat is cooked correctly, you really don’t need much more than salt and pepper. Which makes one think that seasoning a steak is a very short topic, until of course, you consider the hotly debated “salt early” and “salt late” theories.

The Salt Early Theory: Salting meat many hours or even days before cooking breaks down the protein in meat and makes it more tender. Initially, the salt draws out moisture, but over time the meat re-absorbs the moisture, which is now flavored with salt and therefore adds more succulent flavor to the meat.

The Salt Late Theory: Salt dries meat out. Period. Don’t add it until immediately before cooking.

In this debate, we take the middle road. In our experience, the salt early theory rings true with larger or tougher cuts of beef. For your average steak, salting about a half-hour before cooking is ideal and seasoning right before cooking works just fine, too.

Before seasoning, always make sure to pat the steak dry. Some people like to brush the steak with oil (avoid olive oil, which can become bitter at high heats) or a combination of melted butter and oil before seasoning to help the outside of the steak brown. Season both sides of the steak, using a teaspoon or less of both salt and pepper. Remember, you can always add more seasoning after the steak cooks, but you can’t un-salt the meat.

After seasoning, let the meat sit on the counter for a bit so it comes up to room temperature (a good rule of thumb is at least 10 minutes for every inch of thickness).

If you want to branch out from salt and pepper, marinades and rubs can be used on any type of steak, but are an especially great way to bring flavor to less-expensive cuts.

Cooking Methods

What we love about cooking steak on the stove is how easy it is to get a crisp, caramelized coating on the outside of the steak without over-cooking the middle. More often than not, this is harder to achieve on a grill. Using a combination of the stove-top and the oven is a tried and true method for perfect steak. The question is, which comes first?

The most common method is searing the steak first on the stove, then finishing it in a hot oven.

  • Pat dry and season the steak.
  • Pre-heat the oven to 450-500 degrees Fahrenheit.
  • When the oven is up to temp, drizzle a little oil in an oven-proof pan (cast iron works great) and then heat the pan on the stove over high heat for several minutes until it just barely starts to smoke (you can give the pan a head start by putting it in the oven while it preheats).
  • Drop the steak in the pan and let it sit without touching it for 3 minutes. Be prepared to turn on your fan or open some windows, as there will be smoke.
  • If the steak is stuck to the pan, it’s not done browning yet and needs a little more time. If it comes up relatively easily after 3 minutes, flip the steak.
  • Put the pan, with the steak in it, in the oven.
  • Let it bake for several minutes, then check by temperature or texture for doneness.

A small but vocal population of steak lovers swears by the “reverse sear” technique. The theory behind this method is that cooking the steak in the oven first will dry the outside of the steak while slowly cooking the inside and keeping it tender. If the outside of the steak is dry, it will then sear faster and more efficiently in a hot pan.

  • Pat dry and season the steak.
  • Preheat the oven to 275 degrees Fahrenheit.
  • Place a wire cooling rack on a cookie sheet then put the steak on the cooling rack. This allows hot air to circulate around the entire steak.
  • Bake the steak until the internal temperature is 100-110 degrees.
  • Drizzle a little oil in a pan over high heat. Just as the pan begins to smoke, drop the steak in the pan.
  • Cook the steak for 2 minutes on each side.

So does this method really yield a more perfect steak? We have to admit, it did brown the outside of the steak very nicely while leaving the inside really juicy and tender. As a bonus, you get nice grill marks from baking the meat on the cooling rack. Give it a try, and you be the judge.

In some people’s minds, however, the only way to cook a steak is over an open flame in the great outdoors. Many of these same people consider grilling an art form that cannot be mastered overnight. It takes years of experimenting with different types of grills, different heat levels and cooking times and various seasonings and marinades. This may be true for some fanatics out there, but we feel pretty confident that you’ll get a great steak the first time out if you pay attention to a few key things.

The “charcoal vs gas” debate is one that has gone for decades, and we think they both have their place. For convenience and the easy ability to control heat levels, a gas grill can’t be beat. For depth of flavor, charcoal usually wins out.

Either way, you never want to put a steak on a cold grill. Wait until it heats up. For a gas grill, this is easy. Simply turn the knob to medium-high and keep the lid closed for 10-15 minutes. For a charcoal grill, the type of charcoal you use will affect the heat level as well as the flavor of the meat. Briquettes are easy to light, hold steady heat and are inexpensive, but they are also made with questionable additives that can give meat a chemical flavor. We favor hardwood charcoal (made from oak, hickory, mesquite, etc) for a natural, smoky flavor. Hardwood charcoal can be a little trickier to light and once it gets going it burns hotter and more unpredictably, which requires keeping a closer eye on the grill. A small price to pay, we think.

There is no point in using hardwood charcoal and then dousing it in lighter fluid, which will make your meat taste like it was marinated in petroleum. Instead, use a charcoal chimney starter to stack and light the coals. Once the coals are lit (usually about 30 coals are needed to provide adequate heat) wait until they change from bright red to an ashy white, which usually takes at least 20 minutes. Spread the coals out, placing most of them on one side to create a high heat side and a few on the other side of the grill to create a low heat side. Cover the grill for about five minutes so the heat builds to medium-high. To test the heat, simply hold your hand a few inches above the grill. If you can’t hold it there for more then 2 seconds, you’ve got high heat. If you can hold it there for 4-6 seconds without pulling away, the heat is medium-high.

Now, you’re ready to cook. Start by placing the steak (patted dry, seasoned and close to room temp.) over medium-high heat for at least 3 minutes without turning. This is about right for a 1-inch steak; thicker steaks will need another minute or two. Flip, and grill the other side for another 3 minutes. This should brown both sides and bring the steak to the brink of medium-rare.

To bring the steak up to desired doneness, move it to an area of the grill that has less-intense heat. Close the lid and cook for another 3-5 minutes before checking if it’s ready.

Although flames add excitement to grilling, they do nothing for the meat but burn it. Move the steak away from flare-ups as soon as they occur. In general, try to move the steak as little as possible while it cooks – too much movement prevents the steak from searing and getting a crispy, brown coating.

Is It Perfect Yet?

A thermometer is the most accurate way to gauge if steak is done to your liking. Although your thermometer will probably tell you that 145 degrees is rare for beef, any chef you ask will tell you differently. Rare in a chef’s mind, meaning very pink, is closer to 125 degrees; medium-rare is 125-130; medium, 130-135 degrees; medium-well, 135 to 140 degrees; and well, 140 and above. You can also give the steak a poke with your finger. Rare is squishy, medium-rare is spongy, and medium-well is taut. The steak will continue to cook at least five degrees when it’s off the grill or out of the pan, so err on the side of taking it away from heat earlier rather than later.

The final step, which should be included no matter how you cook your steak, is letting the meat rest before cutting into it. As the meat cools down the proteins begin to firm up and hold moisture, so when you cut into the steak all the juicy goodness won’t run out. About 8-10 minutes should do it, and a loose cover of foil or no cover at all is a much better choice than tightly sealing the meat up while it rests. If you’re like us, it takes at least 8-10 minutes to set the table and get everyone to sit down, so usually this step simply happens without having to think about it.

Hungry yet? Get over to your local butcher shop, grab a little salt and pepper, and give one of these cooking methods a try. In less time than it takes to drive to a restaurant, you’ll be sitting down at your kitchen table with a tender, sizzling hot, and dare we stay it, perfect steak on your plate.

This article was brought to you with one of the Challenge #1 (below) mini-challenges in mind. Commit to cooking your own food this month, and check back each Saturday for more Primal cooking tutorials.

Challenge #1: Eat Lots of Plants and Animals

This is the mini-challenge relevant to this post:

Cook at home: If you don’t know how to cook the challenge above really will be a challenge. Over the next 30 days we’ll be covering some essential cooking skills and techniques that anyone looking to go Primal should master. If you’re the type that dines out more often than dining in, and doesn’t know a pot from a pan, make an effort this month to get into the habit of preparing your own food.

(This is just one of many challenges. Learn about all of the 30-Day Primal Blueprint Challenges here.)

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140 Comments on "How to Cook the Perfect Steak"

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John
John
6 years 15 days ago

My primal Journey started today but I ate some salted peanuts already, those little buggers always get to me but I’m sure a nice steak like this would sort me out. Looks Tasty

Uncephalized
Uncephalized
6 years 15 days ago

Mmmmm, I might have to swing by the butcher today and pick up some sirloin. I’ll have to see what they have in grass-fed…

gilliebean
6 years 15 days ago

I love how, during Primal Challenge, there’s always multiple posts per day!!

Alex
6 years 15 days ago

Absolutely! I try to get outside as much as possible, but working and grabbing up extra shifts doesn’t allow me to be out as much as I’d like. So it’s nice to know there’s always something great to read here.

Alex
6 years 15 days ago

Good call on the steak post, Mark.

I’m actually pretty good in the kitchen. BUT.. I’ve always been rubbish with steaks and grilling large hunks of meat. That’s why I stick to stews, stir-frys, etc.

Thanks for the help.

Hullaballoo
Hullaballoo
6 years 15 days ago

If you really want a perfect steak every single time, I’ve got two words for you: Sous Vide.

AdamOfBondi
AdamOfBondi
6 years 15 days ago

Agreed! Since investing in a water oven and vacuum sealer I’ve become very adept and consistent at producing perfectly cooked steaks, chicken breast, salmon etc… What’s particularly great about Sous Vide / Low Temp Cooking is that the process makes cheap but usually more flavorful cuts of tougher meats become texturally perfect and tender.

This process has enabled me, a very average home cook to significantly increase my meat consumption and enjoyment of meat exponentially.

Thorougly recommended to all meat eaters.

Organic Gabe
6 years 15 days ago

Hmmm, yes!!

Sarah
6 years 15 days ago

Oh man, I loooove me some flank steak. Cooked almost rare, it’s absolutely delicious. ^^

TXCHLInstructor
6 years 15 days ago

Meh. I just lightly season both sides, and slap it on the grill just long enough to scorch the outside (about 2 minutes per side on my grill). Kills all the E.coli on the outside, leaves the middle cool and raw. I consider anything more than that to be woefully overcooked.

earthspirit
earthspirit
6 years 15 days ago

Ribeye is my fav cut. we cook ours 5 mins each side turning once on our grill. usually we can tell how cooked it is by pushing a little on it to see how squishy it is. the more firm, the more cooked.

Paul
Paul
6 years 15 days ago

Has anyone ever tried to dry age steak at home using a vacuum sealer? Does it work well?

John
John
6 years 14 days ago
If you use a vacuum sealer, you would be “wet aging,” if I’m not mistaken, which is generally considered inferior to dry aging. I can tell you that I have used the refrigerator for dry aging meat, and it works very well, since the fridge is a very dehydrating environment, and in the absence of water, bacteria doesn’t stand a chance. You just need to make sure your meat is completely exposed to the air, i.e. on some kind of rack. For storing leftover meat in the fridge, wrapping in parchment paper almost guarantees that the meat will never go… Read more »
Sean Healy
Sean Healy
6 years 13 days ago

A good butcher should age the steaks before you even buy them. Nothing less than 30 days at my butcher. This, to me, is more important to the eating than when you season the meat.

Macha
Macha
6 years 15 days ago

My preferred method is to season with salt and pepper (fresh cracked, of course) and cook on a cast iron grill pan that has been lightly oiled, usually 6 minutes per side. Lately we’ve been on a bit of a budget crunch, though, so I may have to investigate marinades in order to make sure my steaks are always nice and tender. Tough, hard to chew steaks make me sad.

Darrin
6 years 15 days ago

Killer, definitive post. Determining the doneness of the steak is often difficult, and I’d suggest using “the thumb method.”

The fleshy mound at the base of your thumb becomes firmer the more you flex it, which happens the further you bring it inwards, touching the tip of your thumb to the tip of the other fingers to create a ring.

The elasticity of this area correlates with the doneness of the steak as follows:

Relaxed hand (no ring): rare
Ring with index finger: medium rare
Ring with middle finger: medium
Ring with ring finger: medium well
Ring with pinkie: well

mattyt
mattyt
6 years 10 days ago

tried this last night. worked perfectly! Thanks!

Evan
6 years 15 days ago

What a coincidence–I just decided a coupel days ago that it was time to learn how to cook a steak so I read a bunch of stuff online and cooked it.
Turned out great–it’s surprisingly easy if you just sear it in the pan and then finish it in the oven 🙂

Amarie84
Amarie84
6 years 15 days ago

so which oil would you suggest to mix with butter to coat the steak?

AJ
AJ
1 year 8 months ago

Hello! I’d like to echo this question. I understand that coconut oil is an option for pan frying a steak, but since my husband doesn’t like the taste, is there another kind of oil you would recommend>

P.M.Lawrence
1 year 8 months ago
Well, considering the trick I outlined above to get a well done steak if you only have a poor cut (too lean and too thick), I’d guess that you could just adapt that: slice the cut even thinner than the way it comes, then fry it in unsalted butter. Since you’re trying to fry it and the water in the butter will send out droplets from bursting bubbles as it boils, it’s probably quicker, easier and safer to use clarified butter or ghee instead. Also, I’d guess that frying in beef tallow/lard would be a good match for flavour (like… Read more »
Whipcream
Whipcream
6 years 15 days ago

A Tip.

If you need to tenderize your meat put it in a plastic bag with some sliced fresh(not canned) kiwi or pineapple (not both) and let it rest for about 1 hour then its ready to be cooked.

*Kiwi and Pineapple contains an enzyme that breaks down protein and tenderize hard and tough meat.

Jeanmarie
Jeanmarie
6 years 15 days ago

Great post. But, we never find the need to finish the steak in the oven, just use a very hot cast-iron pan and a steak that’s at room temperature, dried and seasoned, appropriate fat in the pan or oil the steak or both, then time each side carefully (depends on the thickness). We both prefer medium-rare. Works great for us.

hiker
hiker
6 years 15 days ago

Oh this is easy. I just cleaned the grill and now am ready to fire it up. Hmmmm what to do….

Unamused Mouse
6 years 15 days ago

Thanks so much for this post, Mark. My SO has ruined many a steak on the BBQ and has almost tossed the (new) BBQ out with the garbage in frustration. I’m going to send him the link to this post so he can be enlightened and encouraged to try once more. 🙂

Julie Aguiar
Julie Aguiar
6 years 15 days ago

I used to be a Kitchen Manager for Outback Steakhouse. Ahhh grilling for a living.

Merrily Vincent
Merrily Vincent
6 years 14 days ago

have always been a huge fan of steak and this was an excellent post.

when i was working in a steakhouse and just learning to run the grill an old timer taught me this to teach me about doneness. found it worked well. press your finger gently on your these parts to correlate to how done your meat is:

rare: your lips
medium rare: your chin
well done: your nose

Matt UK
Matt UK
6 years 14 days ago

So hungry now! I have fallen of my primal waggon in the last week or so, however I’m so back on it tomorrow. Starting my primal fitness on Monday. I have a few fields full of cows right by my house, do you think the farmer might miss a few? Grok on cyber world.

Stekie the Steakman
Stekie the Steakman
6 years 14 days ago
Mark (et al) what is your take on AGEs and nitrosamines? We hear a lot about how frying/caramelising meats can create these dangerous oxidising compounds. I also watched a TV show the other day that mentioned how frying vegetables at high heat can create acrylamide – a potent carcinogen. So if fried foods contain these dangerous compounds, why are they so tasty? For example, cook some beef in the slow cooker, or boil some sweet potatoes, then slather them in butter – tasty. But fry the meat and potatoes in the butter instead and its even tastier. Do you think… Read more »
PrimalOnahill
PrimalOnahill
6 years 14 days ago

Great question Stekie. I too would love to know more about this.

Lojasmo
Lojasmo
6 years 14 days ago

Mark says to eat a big ass salad, some broccoli, or some other anti-oxidizing food with it.

Kath (Eating for Living)
6 years 14 days ago

Mmmmmhh, this post is mouth-watering! Looks so good!

Kent
Kent
6 years 14 days ago

The butcher at whole foods turned me on to Borsari seasoning salt, it really takes steaks to the next level. They have a citrus version, that it great on chicken or salmon as well.

Derek Weiss
6 years 14 days ago

Read “The Omnivore’s Dilema” and you’ll never want a piece of Kansas beef again. It’s a big slab of carcinogenic, corn fed, ruminant toxic waste.

Grass fed or dead. That book ruined me whenever I see a piece of beef in the store.

Derek Weiss
6 years 14 days ago

“Close your eyes and visualize standing in a field while looking at the side of a cow or steer.”

Visualize a cow standing in it’s own manure…………..

Sorry, just read the chapter in the book about Kansas cows, and eating Primal does not include eating a creature raised in it’s own feces.

Karyn (Calvin's wife)
Karyn (Calvin's wife)
6 years 14 days ago

My husband “dries” our steaks on a rack in the fridge for at least 24 hours before either grilling them or pan seering then finishing them in the broiler. DELISH! Having ribeyes tonight! I love meat! ~Karyn

p14175
p14175
6 years 14 days ago
We grill 5+ times a week. The other days we smoke or crockpot something. The best way we have found to cook a steak is directly on the coals of a campfire. Just like Grok would have done. It’s a bit of a process since it takes at 2-4 hours to get a halfway decent bed of coals. It depends on the type of wood you’re using. You need at least a 3″ thick bed and enough fresh coals to flip the steak on when you cook the other side. It takes a little practice. Here (desert southwest) it isn’t… Read more »
p14175
p14175
6 years 12 days ago

Forgot to add

* Use a good hardwood, not briquettes. We use well aged (dried for at least 2 years) eucalyptus. It has sweet smoke.

* Don’t let anyone throw trash, particularly plastic, in the fire while you are building up the coals or when you’re cooking. Or, actually, at any time.

* Use the longest tongs you can find to keep from getting burned.

Linda Jordan
Linda Jordan
6 years 14 days ago

For a little added flavor to the charcoal grills toss on some large stems of fresh sage, rosemary or lemon balm just before putting the meat on. Lovely.

p14175
p14175
6 years 14 days ago

Rosemary is awesome. I grow it just for tossing on the grill!

Matt Joseph
6 years 14 days ago

This is perfect for me as I recently decided to take my cooking skills to another level. Starting with steak, perfect! What’s next?

simon fellows
simon fellows
6 years 14 days ago

sear both sides til as brown as u like and then pressure cook it for however long dep on tenderness level.Byowtiful

Chris
6 years 14 days ago

Trader Joe’s, at least here in San Diego, sells hardwood charcoal briquettes that contain only hardwood and cornstarch (used to shape the briquettes). I find them a nice compromise between the awesomeness of chunk hardwood charcoal (in which there is neither char, nor coal, hrm) and the convenience of brand-name briquettes, which contain too many additives (and coal).

Brian
Brian
6 years 14 days ago

Anthony Bordain said the best thing you can do with a steak is to leave it the f*ck alone for at least 10 minutes after you finish cooking it. It really does make all the difference in the world.

TxCHLInstructor
6 years 14 days ago

Let it sit for 10 minutes after cooking? I’m not sure it would make much difference for my steaks. I leave them out long enough to get to room temperature before cooking, and then I show them to the grill just long enough to scorch the outside. I don’t actually cook them more than about 1/8th of an inch into each side; just enough to kill the bacteria introduced by the butchering process. The interior of my steaks are essentially raw.

CB
CB
5 years 1 month ago

Disregard ANYTHING Bourdain says. Five minutes is good enough rest time.

Bushrat
Bushrat
6 years 14 days ago

Mark, what about rump? It is the true nectar of the gods.

CNYmicaa
6 years 14 days ago

Am I the only one concerned with sous vede cooking? I have been bringing my food in pyrex to warm up at work or years, because I am concerned of the chemicals that leach from plastic. I can’t imagine cooking my meat in a ziplock!

Bob
6 years 13 days ago

One item missing in this discussion: What did the animal eat before it became your steak? If the animal ate grain, you are on the wrong end of the food chain. If the animal ate grass, it’s going to be a positive contributor to your diet with a better omega 3/omega 6 ratio as well as a better mix of fatty acids overall. Go grass-fed for your steaks, learn to cook them right. Better flavor and nutrition.

P.M.Lawrence
6 years 13 days ago
There is now a common view, derived from the USA, that steaks cannot or should not be cooked well done. In fact, there are even some chefs who think that customers who ask for a well done steak have poor taste, and think they can get away with doing a shoddy job with the order! And, in fact, you usually cannot get a proper well done steak if you are using the sort of cuts that have developed under this tradition. But that is entirely self inflicted, since this tradition has led to cuts that are too thick and breeds… Read more »
Rich
Rich
6 years 8 days ago

Actually, I have quite the opposite problem. I ask for my steak medium-rare, and it always comes out medium-well to well. Restaurants and chefs are so afraid of being sued for food poisoning that they don’t even do what the customer wants.

Jessica
Jessica
1 year 5 months ago

I appreciate your comment, but just wanted to weigh in on this. I have worked at steak restaurants that care very much about getting the customer’s request perfectly. It really comes down to the chef knowledge and experience. I also now handle claims concerning food borne illness and typically there is a warning on the menu about consuming raw foods which can put responsibility back on the consumer.

Lucy
Lucy
5 years 10 months ago

I second that. A well done steak doesn’t have to mean cooked to leather and a good one is a treat. I find searing 4 minutes a side in a hot pan and then finish in a LOW oven (~90C) for 5-10 minutes works well.

Karen
Karen
6 years 13 days ago

Anyone care to hazard a guess as to how long it takes for the steak to reach a temp of 100-110 in the second example (reverse sear)?

Kirk Patrick
6 years 13 days ago

Sounds good, except when the animal fat drips into the open fire it releases Polycyclic Aromatic Hydrocarbons, one of the most potent carcinogens known. Stick to cast iron.

Primal Toad
6 years 13 days ago

There is nothing in the world like a perfectly grilled Steak on the grill.

Katelyn
Katelyn
6 years 13 days ago

I eat most of my beef raw–I like the taste that way, and the fat and protein is intact. I actually like chewy meat. Otherwise, I just sear it on the outside.

Kris
Kris
6 years 13 days ago
Three comments: 1. I *love* the pan-and-oven method, but it REALLY creates a big mess. There’s a profusive amount of fatty smoke that tends to film over your whole kitchen, and make sure you disable smoke detectors! As a compromise, I will do the same thing outside on my gas grill with a side burner, using the grill as the oven. This works fairly well; the result is not quite as good, but there is less mess. Only problem I’ve found is that the outside burner really does a number on my cast-iron skillet – it burns the fat coating… Read more »
TXCHLInstructor
6 years 13 days ago

If you are having problems with the fat melting and catching fire, you are overcooking the steak.

Paul_S.
Paul_S.
6 years 13 days ago

Grass fed is best in taste and Omega 3 goodness.

http://products.mercola.com/produce/grass-fed-beef/

Steve R.
Steve R.
6 years 13 days ago

Looking for a good, high smoke point fat to use? Try tallow. It works great and results in a gorgeous seasoning on your cast iron. Just use a touch, you’re grilling not frying.

http://www.marksdailyapple.com/how-to-render-beef-tallow/

Chris
6 years 13 days ago

What stores sell “Grass-Fed” steaks? Thanks for repling.

Paul_S.
Paul_S.
6 years 13 days ago
Grass fed cow. Both sources I have now are private, in Michigan. Check with your local farmers market, ask around. On another national forum there are many who are aware of the health benefits of grass fed animals. Grain fed produce higher Omega 6 Grass fed animals produce higher Omega 3 I likened a batch we recently ate to shasimi (raw fish Japanese style) in its flavorful delicacy and afterglow. Yum. I found cheese and butter from pasture feed (grass) cows at Zingermans deli. I think they are online. Not sure about beef from them. Man is an animal so… Read more »
Patty
6 years 13 days ago

My husband tells me I am a great cook, but I know that steaks are something I have not mastered. I am always afraid of ruining an expensive cut of meat…but not now! I can’t wait to try all of these methods!

Peter
Peter
6 years 13 days ago

I used to love to use the fond from pan frying a steak for a pan sauce, but haven’t tried it since going Primal. Anyone have a good Primal pan sauce recipe?

Mike Wootini
6 years 12 days ago

I have a great cheating method for testing how done a steak is.

Step 1. Open up one of your hands and feel the fleshy part of your thumb.

Step 2. Now, touch your thumb to your index finger. Feel the meaty part of your thumb? That is roughly ‘medium rare’.

Thumb-middle finger: medium
Thumb-ring finger: medium well
Thumb-pinky: welldone (or just burn it).

No need for fancy thermometers…

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Anthony
Anthony
6 years 11 days ago

The best meat cooking tool you will buy is a digital thermometer. Cook your meat to exactly 125F and remove from the heat source – perfect every time.

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