I love a good “Steakhouse” steak, however, I don’t like paying the price that they want to charge for a piece of meat. That is why I decided to make my own, and save myself a ton of $$$. One of the most important things about the perfect steak is to get a great piece of meat. This is the key component. The next thing is time, and a little preparation. These few things will help you produce a wonderful, eye-rolling bite of steak.
The first thing you want to do is pat dry your steak with a paper towel, removing the moisture from the outside of the steak. After you have dried the outside of the steak it is time to season. Like I have said in my past posts, seasoning is key to great flavor. Do not be afraid to season, it will make a difference to the end product.
In the photo below you will notice that I have used a sheet pan and a cooling rack. It is important to use the cooling rack so that air can circulate around the steak. This helps dry out the crust of the steak and lock in the moisture. Now it is time to put in the refrigerator for 1 hour up to 24 hours. I found out it is best not to go past 24 hours. Do not cover the meat.
Notice the difference in the color of the steak. This is after 3 hours in the refrigerator uncovered.
It’s time to cook. I’ve used both methods and both produce equally good results. For this post I will use the broil method. I like this method for its speed of cooking. For medium-rare it takes about 15 minutes on the highest setting of the broiler. Broil first side about 9 minutes; turn and broil for additional 6 minutes. Take out of the broiler and let rest. I know you want to go and start into to that beautiful steak – Wait. It will taste so much better if you do, and it will be juicy. The juices need to redistribute throughout the steak. If you cut it right away all the juices will drain out, and then you will have leather.
As you can see we had broiled campari tomatoes and steamed broccoli florets. We enjoyed.