Cooking steak
There truly is nothing simpler to make for dinner than a steak and a salad. Follow these easy directions to create a perfectly cooked steak every time.
2. For optimum tenderness, choose steaks that have plenty of marbled fat (don't worry, most of this fat renders out as the steak cooks, leaving only flavour and moisture behind, not extra calories) in the flesh and a modest amount of white fat (known as leaf fat) surrounding the flesh.
3. Avoid buying steaks that are cut thinner than 3/4-inch (1.5-cm) thick since they are often dry and difficult to sear without overcooking.
4. If steaks are very thick (more than 1-1/2 inches/4 cm) cut notches in the surrounding fat so that the steak doesn't curl as it cooks.
5. Bring steak to room temperature before cooking.
6. Preheat pan, grill, or broiling tray until almost smoking before adding meat.
7. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with oil and sprinkled generously with salt and pepper just before cooking.
8. Place a 1-inch (2.5-cm) rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 6 to 7 minutes for rare, 9 to 12 minutes for medium and (I'm cringing, but if you must), 12 to 15 minutes for well-done (160F/70C).
9. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips.
10. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch (2.5-cm) medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.
Read our tips for getting your barbecue ready for summer.
5. Bring steak to room temperature before cooking.
6. Preheat pan, grill, or broiling tray until almost smoking before adding meat.
7. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with oil and sprinkled generously with salt and pepper just before cooking.
8. Place a 1-inch (2.5-cm) rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 6 to 7 minutes for rare, 9 to 12 minutes for medium and (I'm cringing, but if you must), 12 to 15 minutes for well-done (160F/70C).
9. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips.
10. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch (2.5-cm) medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.
Read our tips for getting your barbecue ready for summer.
