Love a great steak? Don’t feel like you have to go out to get one. We’ve partnered with Jackie Dodd, founder of the Beeroness, to get her tips for cooking a steak like a pro, from the comfort of your own kitchen.
For a recipe with so few ingredients steak is really easy to get wrong. Don’t fear, the mastery is simple as long as you follow a few hard and fast rules.
First and foremost, buy a great steak. Don’t skimp. The better the steak, the better the results. If cost is an issue, it’s better to have a small piece of great steak than a larger cut of mediocre steak. Have you ever noticed those stickers on packages of steak: Prime, Choice, and Select?
Prime is the best, but of course, most expensive. Choice is runner up to prime. Not as good as Prime, but it’s often much less expensive. Select should be labeled. Please don’t use select. It’s poor quality.
As for cut, look for a well marbled steak, about an inch in thickness. Ribeye and New York strip are great cuts that yield consistently great results. Tenderloin and filet cuts are very expensive and tender, but are so low in fat (fat equals flavor) that the results can often be dry and tasteless. They aren’t the best bang for your buck.
Allow to sit at room temperate before cooking. Bringing the steak up to room temperate will help it cook more evenly. Warmer muscle fibers respond better to high heat, avoiding a toughness that can come from cold meat. This will also help the steak to cook more evenly.
Salt is key. It’s impossible to get a great tasting steak without salt; it’s the single most important step in cooking steak. Liberally salt the steak on all sides.
Finish in the oven. It’s incredibly difficult to cook a steak on the stovetop. More often than not, once the outside is perfectly seared, the inside is still raw. The season, sear, oven method is what most chefs use to get a perfectly cooked steak every time.
Now that you’ve perfected the steak, let’s talk BBQ ribs.