How to cook steak isn't as simple a topic as it might seeem. It ain't rocket science but there are several factors involved in the process, such as the steak's cut and thickness, whether you're grilling it or using a stove top/oven method, etc.
There is even a debate as to when and how to season your steak -- before or after cooking, using salt or no salt, pepper or no pepper, blah blah blah.
Well, I'm not taking sides because different techniques work for different people.
However, I have tried a few things that gave very specific results and I'm simply going to share those results with you.
How to cook steak: The cuts
For my experiment I chose two, 1-inch filet mignons and two 1-3/4 inch top sirloin steaks, both 6 ounces. Needless to say, quality is of the utmost importance. So both cuts were USDA Choice (what most of us can afford and easily get).
How to cook steak: Oil and Salt
Some chefs brush a little oil on their steak before cooking while some don't. Some salt their steak righ before cooking, some salt afterward.
Regarding the salt, I've always been told that it pulls moisture from your meat, which is why some chefs salt their steaks after cooking. Salt does draw out moisture. However, the amount of moisture loss depends on how far in advance you add salt to your meat prior to cooking.
I added a generous amount of Kosher salt to all the steaks in my experiment. But I brushed one filet mignon and top sirloin steak with a little canola oil first, allowing them all to come to room temperature.
Notice the moisture loss on the cutting board from the top sirloin steak that was not oiled. There was even more moisture loss from the filet mignon that was not oiled. However, the moisture really began to pool in this picture of the top sirloin, making it easier to see. The moisture loss continued the longer the salted steaks rested.
Conclusion: I salt my steaks no more than 20 minutes prior to cooking.
Here are the filet mignons after cooking (both grilled at 520F for 3 minutes per side). The one that was oiled prior to cooking (the one on the right) retained more moisture, which can be seen in the photos below (click to enlarge).
Below are the top sirloin steaks. The one on the right was also oiled before grilling. Notice the moisture as compared to the one on the left that was not oiled prior to grilling (click to enlarge).
Conclusion: I brush a little oil on my steaks before salting and cooking.
What makes the steaks more moist? Heat conduction. Without the oil, the surface moisture quickly evaporates when exposed to the heat. However, the oil quickly conducts heat to the meat's surface and help retain moisture and seal in juices.
How to cook steaks: Grill or Stove/Oven Method?
This really isn't a debate, is it? Yes, grilling steak is quick and fairly easy and what's more fun than cooking over an open flame? Answer: Eating what you cooked over an open-flame. Usually.
Pan-searing and finishing your steak in the oven involves more steps and takes some practice to get it right. But "to ME" it edges out grilled steak when it comes to taste. And the pan drippings and crispy bits in the skillet after you're done are heaven!! You can make gravy. You can add a little butter and wine and pour it over your steak. I mix my rice or mashed potatoes into the drippings.
Besides, it seems that most of your top steak houses use the pan-sear/oven method. Perhaps that says something. At any rate, here's how it's done...
How to cook steaks: Pan-Searing/Oven Method Step-by-Step
This is pretty straight-forward.
- Preheat your oven to 400F.
- In your skillet (I prefer cast iron but stainless still is also fine) add 2 tablespoons of oil and get it HOT.
- Add your steak to the skillet, keeping the flame on as high as it will go. Your kitchen may get a little smokey but that happens with this technique. It's worth it, though.
- Cook steak for 2 to 3 minutes per side and then put the skillet in the oven for 6 to 8 minutes. IMPORTANT: Make sure your skillet is oven-safe.
When the steak is done, be sure to let it rest for about 5 minutes. As a finishing touch, I like to add a dollop of butter mixed with chives and dill to the top of my steak. It adds a great flavor.
In my experience, I find that this two-step method works best with really thick steaks, especially bone-in cuts. For anything less than 1-3/4 inches thick you can probably forego the oven part and finish the steak on the stove. Just cook it a little longer on both sides depending on how you like your steak. I like mine medium-rare.
Also, I'm assuming you'll let your steaks come to room temperature. If you're cooking steaks straight from your refrigerator then you'll need to finish them in the oven, unless you like them rare.
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