How to Cook Restaurant-Quality Steak at Home
A steak meal is often celebratory. A promotion, a proposal, a birthday, or whatever
1| Where you get your beef is crucial.
It's no big secret the key to
2| Temperature is important.
Good beef should be chilled not frozen, but when you're at home, you're bound to store your meat in your freezer. It's important that your steak is completely at room temperature before it hits the pan. This allows for easier and even cooking.
3| Don't overdo the flavor.
The best flavor for beef is beef, so good beef doesn't need to be masked with extraneous seasoning. You can highlight it with a bit of pepper and salt, or even paprika or garlic (Miguel has his own special spice mix, but that's because he's feeling a little extra). His tip: Season the room-temp steak around 10 minutes before you cook it to allow the flavor to seep through. Remember: the thicker the cut, the more the seasoning.
4| The oil won't matter so much if you have butter.
Miguel doesn't have a preference for oil. "A few years ago canola oil was bad, then it was good. I think now...I think it's bad again," he shrugs. "It doesn't matter what oil I use because I finish it off with butter." The chef puts the oil once the pan is hot, cooks the steak, then adds butter, smashed garlic, and thyme. Certain cuts don't even need oil. The striploin, for example, has a thick hem of fat along one side, which the chef places on the hot pan. It releases delicious juices that work so much better than oil.
5| The cooking temperature depends on the cut of beef.
Miguel admits knowing the temperatures by look and feel takes practice. You can get a cooking thermometer in the meantime.
He does have a few tips for cooking different cuts, however. Something like a tenderloin, with barely any marbling, is best cooked rare (at 110-degree
6| Even steak needs to rest.
If you don't want your steak to be a watery mess, let it rest for about 10 minutes on a rack before transferring it to a serving plate. Enjoy.