No matter what technique you use – grilling, flat top, pan fry or broil – there are a few tips and culinary concepts that will make your steak come out great.
Here are just a few:
•Lightly oil (not butter) the meat or cooking surface. Then, pick your favorite seasoning and season the steak.
•Make sure the cooking surface is up to temperature. Medium-high heat will typically give you a nice sear without burning the meat before it’s cooked to your desired temperature.
•If you are using a grill and want to get a nice diamond pattern, place the meat on the grates for 1-2 minutes and then turn 45 degrees. Flip when half way cooked.
•Before cutting into a steak, let it rest for 2-4 minutes to let the juices redistribute.
•Never press or use a weight on the steak when cooking.
•Cooking times will vary with thickness, type and temperature of equipment and product used.
Rare 120-130°F, red middle
Medium Rare 130-135°F, red through center with pink around
Medium 140-150°F, pink throughout middle
Medium Well 150-165°F, hint of pink in middle
Well 170+°F, brown throughout but not burnt
(You may need to grill over a little lower temperature to achieve well done.)
*Potential profits are based on average prices and serving sizes.