How to Cook a Great Tasting Steak. Cooking a great tasting steak is half art and half science. It's no wonder that getting the steak to just the right balance of.

Are You Choosing the Best Cut of Beef for Your Steak? The first step in cooking a perfect steak is choosing the right cut of beef. Mini Cheesecake here.

You want one that's tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Examples: Tenderloin steaks can also be taken from the butt or back end of the tenderloin where a small seam of connective tissue may run through the steak, making it less desirable than the filet mignon.

Chateaubriand comes from the center cut of the tenderloin. Dry- Heat Cooking. The reasons the cuts of beef described above make the best steaks is that they are from muscles that don't get much exercise and thus are very tender. This makes them excellent for dry- heat cooking methods such as grilling and broiling. Some cuts of meat are perfectly delicious when cooked using moist heat, but would be extremely tough and chewy if cooked using dry heat.

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Think pot roast, for a good example of this.) That's why, for the best steak, we like to stick with the cuts of beef mentioned above. A note on filet mignon is in order here. As we said, filet mignon is a steak from the beef tenderloin primal cut and a very tender cut of meat. Often you'll see filet mignon steaks prepared wrapped in bacon. There's a reason for this practice: filet mignon isn't that flavorful. It's true. The tenderloin, you see, is quite lean, and it's the fat that imparts much of the flavor to a piece of meat. Thus, filet mignon is wrapped in bacon to give it more flavor.

There's nothing wrong with that, but filet mignon is relatively expensive. To me, for that kind of money, a steak shouldn't need a strip of bacon wrapped around it for it to taste good. How to Buy Beef. Not all steaks are created equal.

You'll see all kinds of cuts of beef at the supermarket that have the word "steak" in their names but beware. Chuck steak, blade steak, round steak, tip steak, or even sirloin steak are not the best steaks for cooking the perfect steak. Usually, if it has the word rib or loin or strip in its name, it's going to make a good steak. Certainly, it's possible to grill a nice flank steak or even a chuck blade steak. But in the case of a flank steak, you've got to marinate it first, and there's nothing wrong with that. Flank steak is really flavorful. But if you want that feeling of cutting into a thick, juicy steak, a flank steak won't give it to you.

Look for the Marbling. My personal favorite steak is a boneless rib eye steak.

• Also known as: cowboy steak, tomahawk steak, Spencer steak, Delmonico steak. When to order: If you're a carnivore who wants the best beef-eating experience possible.
• The reverse sear method for cooking steak is arguably one of the best indoor techniques, and a similar concept can be applied when grilling steak outdoors on a.
• · Chicago’s 20 Best Steak Houses Visit the city’s finest palaces for prime beef in 2013.

It's incredibly tender and flavorful. You might prefer a different one, and your preferences might change with time. For years, my go- to steak was the New York strip, but I'm currently a ribeye man. But remember, not all steaks are created equal. You don't just want a ribeye, you want a good ribeye. Fortunately, you can easily distinguish a high- quality steak from a lesser one, simply by looking at it. You just need to know what to look for.

And that something is called marbling. The word marbling refers to the little flecks of fat that naturally occur within the muscle of the meat. The more marbling a steak has, the more flavorful it will be. Take a look at the photo above for an example.) Chances are you'll notice a price difference, too. Conversely, if you've ever looked at two steaks at the butcher shop and wondered why one cost more than the other, you'll probably see that the pricier one had significantly more marbling. Quality designations, such as prime, choice and select, can be helpful, but not every steak you buy at the store will have these designations. If they do, prime is the best quality, followed by choice, then select.

Moreover, these quality designations are based in large part on marbling, so even if the meat hasn't been graded, you can identify a superior cut of meat by looking for the marbling. How Thick Should a Steak Be? If you're buying your steak at the supermarket, you may be limited to whatever steaks are on the shelf or in the meat case. But at a butcher shop or specialty meat store, the butcher might cut your steaks for you, which means you'll need to specify how thick you want them. My preference is 1½ inches.

Our spicy, savory and seasoned collection of steak recipes offers a wide range of cooking methods and ideas for various cuts of beef.

To me, an inch is just a little too thin, while two inches might be too thick. I would never go thicker than two inches, nor thinner than an inch. Too thin and you're missing out on the luxurious experience of eating a perfect, juicy steak, and you also run the risk of overcooking it. Too thick of a steak gives you the opposite problem: If you're not careful, you can cook the outside just fine but have the inside undercooked. Also, let's be serious: unless you have a huge mouth or one that comes off at the jaw hinges, more than two inches of steak is just going to be awkward to eat. An inch and a half are the perfect thickness for a steak.

For the Best Steak, Dry- Aged Beef. Finally, let's talk about aging. All beef is aged before it gets to the supermarket or butcher shop. There are two methods for aging beef, wet and dry. Wet- aged beef is simply aged in vacuum bags and it's the way most supermarket meat is aged. Dry- aged beef, on the other hand, produces more intense flavor and is the way the most high- end beef is aged. Dry- aged beef has been hung in a cooler for a length of time — a few weeks, usually — under humidity- controlled conditions, which allows excess moisture to drain out, thus concentrating the flavor and also tenderizing it by allowing the meat's natural enzymes to break down some of the connective tissues that make a steak tough.

While it may be uncommon to find dry- aged beef at the supermarket, a better butcher shop or specialty food store should carry it. A warning, though: This superior quality and flavor are going to cost you. Dry- aged beef is more expensive, pound for pound, because it has less moisture in it — and thus less weight — than a regular steak. Yes, if you think about it, that means you're paying for water. But, in the words of famed steak aficionado Frank Sinatra, that's life.

A dry- aged steak is also going to have to be trimmed more, which means the butcher is going to have to charge a little more to make up for the bits that were trimmed off. So a dry- aged steak will cost more, but it is absolutely worth it. And the Best Steak Is..

And so (drumroll, please..), the best steak is a dry- aged steak from the rib, short loin or tenderloin primal cuts, with plenty of marbling and sliced about 1½ inches thick. Choose your meat wisely and you'll be well on your way to cooking the perfect steak.​.

How To Cook Steak - Allrecipes Dish. Want to make steakhouse- quality steaks at home?

Here’s how to cook the perfect steaks on the grill, on the stove, or broiled in the oven. Photo by Meredith. How to Grill the Perfect Steak. Mmm, the tasty combination of smoky, caramelized crust and tender, juicy interior — nothing compares to a steak from the grill. We won’t get into the fiery debate between charcoal versus gas grills here — we’ve covered that in depth. But for certain, great grilling can be had with either charcoal or gas.

We’ve also covered how to pick the best steak for the job. The good news is, the perfect steak doesn’t need to be the most expensive. If breaking the bank isn’t part of your barbequing plan, consider less spendy sirloin, hanger, flank steak, and skirt steaks. Choose cuts that are at least 1- inch thick. If the steak is too thin, the interior gets cooked well- done before the exterior can develop the crave- worthy crust.

If you can, choose steaks of even thickness so they’ll be done at the same time. Also, meat near the bone will take a little longer to cook. Marinades and Rubs. The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile.

Here’s a breakdown of The Best Steak Marinade in Existence. Rubs are another way to go. These simple seasoning mixtures infuse grilled steaks with exciting flavors. The best rubs enhance the natural smoky flavors of the grilled meat without overwhelming it. Add a little oil, vinegar, or other liquid to the mix, and you have a wet rub.

Let rubbed meats sit for anywhere from 3. Sear steaks over high, direct heat, then move them to indirect heat to finish cooking. That’s the most common method. But if you like to live dangerously, do it in reverse: start with indirect cooking, with the lid on, and then finish with a quick, high- heat sear. You’ll get the same results: a juicy steak with a crisp, caramelized crust. Now, if your steak was marinating, wipe off the wet marinade with a paper towel, then set it down on the hot grill and leave it alone for several minutes without turning. After a few minutes, the meat will release its grip on the grill, and you can turn it without tearing the meat; If you start to turn it, and it’s still gripping the grill, just give it another minute.

Once your steak is done to your liking, remove it to a plate and let it sit for at least 5 minutes before serving or slicing. Some Favorite Grilled Steak Recipes: How to Cook Steak in the Oven. Broiling steak gives you grill- like results in the kitchen.

Broiling is like grilling turned on its head, with the high heat coming from above the meat instead of below it. Both grilling and broiling are fast and easy. Here’s how to broil in 5 easy steps. Before turning on the broiler, remove thawed steaks from the refrigerator and let them rest at room temperature for about 1. Then pat the steaks dry with paper towels and season the meat as you like. Trim excess fat from the meat to avoid grease flare- ups. Make a few vertical cuts along the edges of the steak to keep it from curling under the broiler.

Situate the top oven rack to just below the broiler coils. Turn the oven on to broil. Allow it to preheat for 5 minutes. Place steaks on a broiling pan — or if you don’t have a broiling pan, make one: line a shallow baking sheet with foil and set a flat rack on top of it.

But do not use a glass baking pan under the broil — it will break under the high heat. Slide the steaks under the glowing coils. The distance between the top of the steaks and the heat source should be between 3 and 5 inches. If the top rack position is too close to the coils, lower the rack to the second position. Keep an eye on the steaks. Once the crust is nicely browned, grab a couple pot holders and pull out the broiling pan. Flip the steaks and cook the other side until done.

Broiling cooks food fast. So once you’ve turned the steaks, let them cook another minute or so, and then check for doneness with an instant read thermometer.

If the outside is nicely crusted but the inside is too raw for your liking, turn the oven temperature down to 3. F and roast until done. Remove and let the meat rest for 5 to 1. Photo by Meredith. Stovetop- to- Oven Steaks.

If you’re cooking your steaks in the kitchen, take a tip from restaurant chefs — start by searing the meat on the stovetop, then finish up in a super- hot oven. This stovetop- to- oven process results in a steak with a deeply caramelized crust and a tender and perfectly cooked interior. Oven Roasted Steak with Red Wine Pan Sauce — Serves 2. Coarse kosher salt and freshly ground black pepper. Cabernet Sauvignon. Bring the steaks to room temperature.

Rub the steaks with 1/4 teaspoon oil per side and generously season with salt and pepper. Preheat oven to 5. F (2. 60 degrees C) (a very hot oven produces a juicy interior). Place a 1. 0- inch ovenproof skillet or cast- iron skillet in the oven as it preheats. When oven reaches 5.

F (2. 60 degrees C), use a baking mitt to remove the pan from oven. Be careful! The pan and the handle will be extremely hot. Place the pan on the stovetop and turn the heat to high.

Immediately place steaks in the middle of the hot, dry pan. Cook 1 to 2 minutes without moving; turn steaks with tongs, and cook another 1 to 2 minutes. Transfer the pan with the seared steaks to the hot oven.

Roast in the center of the oven until the steaks are cooked to your liking, about 3 to 5 minutes. See below for info on how to determine doneness.)5. Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil.

Give it a rest. Before slicing or serving, let the meat sit for 5 to 1. The steak will continue to cook (the temperature will rise 5 to 1. While the steaks are resting, place the skillet over medium heat. Add ½ cup dry red wine to the skillet and bring to a boil. As the wine boils, use a wooden spoon to scrap any brown bits off the bottom of the pan.

Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter, swirling the pan to incorporate it into the sauce. Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving. Taking Steak from Skillet to Hot Bath.

There’s another way to get juicy steaks on the stovetop. It’s a technique called sous vide. And it starts with the same searing technique as above.

But instead of going from skillet into a very hot oven, the steak goes into a hot water bath. It’s like a spa day for your steak. You’ll seal up the seared steak in an airtight plastic bag. Interested? Watch this video for all the details: VIDEO: Sous Vide New York Strip Steaks.

Chef John’s technique doesn’t require expensive sous vide equipment — all you need is a heavy pot and a cooking thermometer. See how it’s done! How to Test Your Steak for Doneness.

For the most accurate results, use a meat thermometer to test for doneness: Rare — 1. F (5. 2 degrees C)Medium Rare — 1.

F (5. 4 degrees C)Medium — 1. F (6. 0 degrees C)Medium Well — 1. F (6. 5 degrees C)Well done — 1.

F (7. 0 degrees C)You can also use your fist. Admittedly, this method is more art than science, but it will give you a general idea of doneness.

First, make your hand into a fist. You’ll notice there’s a fleshy, roughly triangular patch of skin between your folded- up thumb and pointer finger.

Touch that flap of skin and compare it to the steak. Here’s the deal: Very loose non- fist — Rare. Tight fist — Well done. A grip halfway between loose and tight — Medium. See? Not science. But close enough for grill- work.

VIDEO: How to Grill a Steak. See all the secrets for grilling the perfect steak…broken down into 3 easy steps.