Five Rules For a Perfect Steak

Five Rules For a Perfect Steak

Don’t sweat cooking steaks…they are really pretty easy. Here are 5 rules that I follow for just about every steak I cook to get them to come up perfect every time.

1) Know your steak: Filet, New York, Ribeye, etc, all have different qualities and subtleties that you should account for to cook them perfectly
2) Season the Steak well: Most people don’t use enough salt & pepper. Don’t skimp
3) Get a good sear on both sides: Use a hot pan to get the steaks browned on both sides, without over cooking the center
4) Know your doneness: Use the hand pressure technique to gauge how cooked the steak it. Or a meat thermometer. Don’t cut it open.
5) Let it rest: Gotta give the steak some time for the juices to settle before you cut into it.

There’s lot of other tips and tricks…but these 5 rules are pretty universal for cooking a steak on the grill, in the pan, in the oven.

Check out the full write up at http://www.noreciperequired.com/technique/five-rules-perfect-steak.

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20 Comments

  1. A million different opinions…..which means everyone obviously had their own ways…..but yet insulted others for doing it different… typical assholes

  2. IF I HAVE TO SEE ONLY ONE MORE EXPLANATION OF THAT DUMB "THUMB MEAT FIRMNESS TEST" EXPLANATION I'M GONNA EXPLODE. IT HAS BEEN IN ABOUT 1.000.000 YOUTUBE VIDEOS FFS. WHOEVER HASNT PICKED IT UP BY NOW WILL PROBABLY NOT LEARN IT FROM YOU EITHER.

  3. If it's a rump roast, then I know where to stick the thermometer. But I'm not sure for the other cuts of meat.

  4. Rule #1..know your steaks. That is not a rib eye it is a rib steak…a rib eye is only the eye of the steak. With the bone in it is a rib steak. No matter what some idiot tells you.

  5. Good tips. You should summarize them in text, and also show each on the screen just before you do it so we can scroll through the video. Thanks for making this!

  6. ugh! I was going to watch the whole clip but the way he seasoned it is already wrong. A bit higher when you seasoned it so it drops evenly onto the steak. now you got chunks of pepper on some part.

  7. Help me out here? I have a new kitchen gadget im inventing and im trying to figure out more on the market. State your age and gender. Thanks in advance

  8. rule number one, once oil smokes it is past it's burning point and turns into trans fat. Trans fats cause heart disease. I see far too many professional cooks on tv and in restaurants bringing oil to the smoking point. Why would they do this when smoking also destroys the flavor?

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