Perfectly Marbled Steak Recipe

For thick cuts such as ribeye strip steak or t bone choose steaks that are 1 1 2 to 2 inches thick for maximum juiciness.

Perfectly marbled steak recipe. The pan sear method will work for either thin or thick steaks. Take the steaks out of the fridge and let rest at least 20 minutes before grilling so they aren t chilled. Salt your steak in advence 2 hrs for every 1cm of thickness. After two minutes use your tongs to gently lift up the edge of the steak.

Select choice and prime. A perfectly cooked well marbled steak is like heaven on a plate. Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven. Some people like to enhance flavour and tenderise meat with a marinade.

If the steak is still sticking to the grates leave it be for another 10 20 seconds with tongs turn the steak 90 degrees and allow to sear for another minute. Sear until a brown crust forms about 2 minutes per side. A well marbled steak is a thing of beauty and looks like the picture above. Return steak to pan flat side down reduce heat to medium and cook until desired degree of doneness about 2 2 minutes for medium rare.

What are the different grades of beef. In a medium skillet over medium high heat heat oil. When oil is just about to smoke add steak. There are three grades of beef steak that you will find in a us supermarket.

Use strong tongs to press the edge of the steak into the pan rolling and cooking edges until the fat is rendered. For steak that s 1 1 2 inches thick or more the best strategy to ensure meat that s perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear. Prepare the steak marinade and allow the steak to marinate for two hours or overnight. For a classic steak au poivre peppered steak sprinkle lots of cracked black pepper and sea salt on to a plate then press the meat into the seasoning moments before putting it in the pan.

4 1 1 4 to 1 1 2 inch thick boneless rib eye or new york strip steaks about 12 ounces each or filets mignons 8 to 10 ounces each trimmed. It will have specks of fat running through it that will baste the steaks as it melts and adds tremendous flavor while keeping the steaks tender and juicy when cooked properly. Season steak with salt and pepper on both sides.