Perfect Beef Steak
4 servings Beef beef steak is very easy to make. If you follow a few simple steps, you will reach the same or even better results than from your favorite steakhouse. You can grill your steak (to get a nice smoky undertone) or pan-sear and finish it in the oven (the steak... Read more ... will be even juicier this way). Read less x saved Tom the Chef Founder February 12, 2024 15 min.45 min. 1/5 15 min. 45 min. 1/5 Directions: 1. Meat preparation: 1.1. Make sure that the meat is properly rinsed under cold water. 1.2. Cut into 4 steaks – with a thickness of 1 ½ – 2” (unless already cut from the store). Important: Do not pound the meat; place it on the plate. 1.3. Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown, adjust if needed): Pour Extra Virgin Olive Oil Grate garlic on the steak and spread with fingers or a silicone brush. Generously salt and pepper (especially be really generous with salt — it will help develop the right flavor). 1.4. Briefly massage all ingredients into each meat. 1.5. Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour. Note: This step is also really important to prevent getting a rubbery texture of meat. 2. Pan sear with finishing in the oven or grill: A. Pan sear with finishing in the oven: 1. Set oven to preheat at 350°F. 2. Preheat the fry pan on high heat with 2 TBSP of frying oil and optionally add fresh herbs. 3. Place steaks in the pan and briefly sear to reach a nice sear (about 1 – 2 minutes on each side). 4. Pour the liquid from the marinade over the steaks, add 2 slices of butter on each steak and finish in a preheated oven until the meat reaches the desired internal temperature. * 5. In the middle of the baking, turn the meat and pour the juices from the pan over. B. Grill: 1. Preheat grill at 350°F. 2. Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the meat reaches the desired internal temperature. * 3. Watch your grill during grilling. If the meat starts to burn, lower the heat. Optionally, you can grill only with indirect heat. The fire is not directly under the meat, but on the side (a closed lid is required for this technique). 3. Rest & Serve: 3.1. Let the meat rest on a cutting board for about 1 – 2 minutes before serving. 3.2. Optionally, slice each steak for serving. 3.3. Sprinkle with salt and pepper. 3.4. Optionally, place a serving of the herb butter on each steak. 3.5. Serve with your favorite side. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. 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