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Grill, Sear, Broil or Sous Vide: How to Cook the Perfect Steak Every Time

Cooking steak can be a simple and delicious way to enjoy a meal, but it can also be intimidating for those who are new to the process. Whether you are a seasoned chef or just starting out, there are many ways to cook a steak that will yield a delicious and satisfying meal. In this blog post, we will explore some of the best ways to cook steak, including grilling, pan-searing, broiling, and sous vide, as well as tips and tricks for each method.

Grilling:

Grilling is a classic and popular method for cooking steak, and it's a great way to get that nice char and smoky flavor that many people love. To grill a steak, you will need a gas or charcoal grill and a meat thermometer. Start by preheating your grill to high heat. Then, season your steak with salt and pepper or your favorite marinade. Place the steak on the grill and cook for 4-6 minutes per side for a medium-rare steak, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature of the steak, and remove it from the grill when it reaches 130°F for medium-rare, 140°F for medium, or 150°F for well-done. Let the steak rest for a few minutes before slicing and serving.

When it comes to grilling steak, certain cuts are better suited for the task than others. Here are some of the best cuts of steak for grilling:

Ribeye: Ribeye is a favorite among steak enthusiasts for its rich flavor and marbling, which helps to keep the steak juicy and tender as it cooks. The ribeye is cut from the rib section of the cow, and it's a great choice for grilling.

T-bone: The T-bone is a cut that includes both a strip steak and a tenderloin on one bone, it's a great option for a steak dinner and the T-bone's size makes it ideal for grilling.

Porterhouse: Similar to the T-bone, the Porterhouse is also a cut that includes both a strip steak and a tenderloin on one bone, however, it's a bit larger than the T-bone.

New York Strip: The New York strip is a lean and flavorful cut that is cut from the short loin of the cow. It's a great choice for grilling and it's a bit more affordable than some of the other cuts on this list.

Skirt Steak: The Skirt steak is a flavorful cut that comes from the diaphragm muscle of the cow. It's a bit tougher than some of the other cuts on this list, but it's also one of the most flavorful. When cooked properly, it's a great choice for grilling and fajitas.

Flank Steak: The Flank steak is another flavorful cut that comes from the lower abdominal muscles of the cow. It's a bit tougher than some of the other cuts on this list, but it's also one of the most flavorful. When cooked properly, it's a great choice for grilling and fajitas.

Pan-searing:

Pan-searing is another popular method for cooking steak, and it's a great way to get a nice crust on the outside while keeping the inside juicy and tender. To pan-sear a steak, you will need a heavy-duty skillet and a meat thermometer. Start by heating the skillet over high heat. Then, season your steak with salt and pepper or your favorite marinade. Add some oil to the skillet and place the steak in the pan. Cook for 4-6 minutes per side for a medium-rare steak, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature of the steak, and remove it from the pan when it reaches 130°F for medium-rare, 140°F for medium, or 150°F for well-done. Let the steak rest for a few minutes before slicing and serving.

Broiling:

Broiling is a great method for cooking steak if you don't have access to a grill or stove. To broil a steak, you will need a broiler pan and a meat thermometer. Start by preheating your oven to the broil setting. Then, season your steak with salt and pepper or your favorite marinade. Place the steak on the broiler pan and place it in the oven. Cook for 4-6 minutes per side for a medium-rare steak, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature of the steak, and remove it from the oven when it reaches 130°F for medium-rare, 140°F for medium, or 150°F for well-done. Let the steak rest for a few minutes before slicing and serving.

Sous vide:

Sous vide is a newer method for cooking steak that has become increasingly popular in recent years. With sous vide, you can cook your steak to the perfect temperature without worrying about over or undercooking it. To sous vide a steak, you will need a sous vide immersion circulator, a vacuum sealer or ziplock bags, and a meat thermometer. Start by seasoning your steak with salt and pepper or your favorite marinade. Vacuum seal the steak or place it in a ziplock bag and seal it.

This method can be used to cook steak to the perfect temperature without worrying about over or undercooking it. Here's a step-by-step guide on how to sous vide steak:

Season your steak with salt and pepper or your favorite marinade.

Vacuum seal the steak or place it in a ziplock bag and seal it, making sure to remove as much air as possible.

Preheat your sous vide water bath to the desired temperature. For a medium-rare steak, the temperature should be set to 130°F, for medium 140°F, for well-done 150°F.

Once the water bath is at the desired temperature, add the sealed steak to the water and use a clip or weight to keep it submerged.

Cook the steak in the water bath for the desired amount of time. A 1-inch thick steak should take about 1 hour for medium-rare, 2 hours for medium, and 3 hours for well-done.

Once the steak is done cooking, remove it from the water bath and let it rest for a few minutes.

Unseal the steak, discard the juices and seasonings, pat dry it with paper towel, and then you can choose to sear it on a pan or grill to get a nice crust on the outside or serve it directly.

Let the steak rest for a few minutes before slicing and serving.

It's important to note that sous vide cooking is a low and slow process, but the result is a perfectly cooked steak that is juicy and tender, and the temperature is consistent throughout the meat. Also, you can add some herbs, butter, or even a sauce on the vacuum bag before sealing it, to enhance the flavor of the steak.

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