How to choose the right cut:
- Porterhouse and T-Bone: These steaks come from the short loin and have a T-shaped bone in the middle. They contain both tenderloin and strip steak (one on each side of the bone). Porterhouses have a larger tenderloin portion, while a T-Bone has a smaller one.
- Ribeye: Cut from the rib area of the cow, ribeye is heavily marbled and extremely flavorful. Bone-in ribeyes (like Tomahawk ribeyes) are very impressive for special occasions, and a true labor of love to grill up just right.
- New York Strip: Lean and boneless, this cut comes from the short loin area. There is a sliver of fat along one of the edges, and small amounts of marbling throughout.
- Filet Mignon: This premium steak is often considered one of the most tender and luxurious cuts of beef. It comes from the tenderloin area of the cow, and is loved for its subtle yet savory flavor.
- Sirloin: A budget-friendly option that can still yield a tender and flavorful result.
Cooking Methods:
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Classic Sear
- Season your steak with salt, pepper, and any desired herbs or spices. Our personal preference is a mixture of salt, pepper, garlic powder, onion powder. Remember that salt is a flavor enhancer - don't underdo it!
- Heat your grill to a high heat with a touch of oil on the grates.
- Sear the steak on both sides until browned, about 2 to 3 minutes.
- Transfer the steak to the indirect side of your grill, and let it finish cooking to your desired doneness.
- An indoor-friendly alternative is to finish your steak off in a preheated oven. Start by searing your steak on both sides for about 30-60 seconds each, using a skillet on medium-high to high heat on the stovetop. Transfer the skillet to a preheated oven, where it will continue to cook to your desired doneness. Thicker steaks (over 2 inches) will cook great in an oven set to about 400°; anything thinner than that will need just a few minutes under the broiler.
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Reverse Sear:
- Start by cooking the steak at a lower temperature (in an oven set to about 250°, or using indirect heat on the grill).
- When it's about 15° below your target temperature, remove it from the oven.
- Finish it off with a quick sear in a skillet on high heat to develop a flavorful crust. The skin of the steak will be beautifully browned, but you'll find the middle of the steak to be a perfect pinkish-red.
- Many grillers praise the reverse sear method for cooking their steaks perfectly evenly throughout, while still getting the perfect browning on the skin. Ultimately, this results in tender, juicy meat surrounded by a crispy, succulent crust.
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Butter Basting:
- Sear the steak in a hot skillet over medium-high heat with butter, garlic, thyme, and/or rosemary.
- After a browned skin has formed, reduce the heat and add more butter and aromatics.
- Continuously spoon the melted butter over the steak as it cooks. This bastes the meat with savory flavor, letting all those juices and flavors penetrate deep into the steak as it cooks. You'll end up with a buttery, flavor-rich cut of meat on your plate.
Cooking Times (for a 1½ -inch thick steak, medium-rare):
- Ribeye: About 4 minutes per side on the grill. Ribeyes always benefit from at least medium-rare temperatures, because anything less than that, the fat will not completely render down and will be chewy, rather than melty. The reverse sear is a great option when considering ribeyes.
- New York Strip: About 8 to 9 minutes total in a hot pan, turning every minute and basting with butter. Alternatively, about 4 minutes per side on the grill.
- Sirloin: Since these have very little fat to render down, feel free to aim for a rare cook if you prefer. Rare will take about 2-3 minutes per side on the grill, or about 3-4 minutes per side for medium-rare.
Flavor Boosters:
- For extra flavor, rub a halved garlic clove and a rosemary sprig over the steak while cooking. Or, include these ingredients in the skillet if you're cooking on stovetop.
- Use a sprig of rosemary as a brush! Heat some butter in the microwave for about 6-8 seconds, just until softened. MIx in fresh garlic to create a creamy garlic butter, and then use a rosemary sprig to brush the butter onto the steak as it cooks. All those flavors will melt together and soak right into the meat as it cooks, and you'll be left with a juicy steak packed full of complementary flavors.
Remember, practice makes perfect! Adjust cooking times based on your preferences and the thickness of your steak. Enjoy your culinary adventure!