It is not as easy to get a nice juicy steak that is cooked all the way through as it is to cook a perfect medium steak.It is possible to get a delicious steak without any pink in the middle if you prefer your steak well-done.Whether you want to grill your steak or cook it indoors, start with well-marbled, high-quality steaks that are at least 1–1 2 in ( 2.5– 3.8 cm) thick to ensure your steaks stay as juicy as possible.
Step 1: A steak with a lot of marbling is a good choice.
Since you'll be cooking the steak to a well-done temperature, you need plenty of fat to keep the meat from drying out.New York strip and rib-eye have a good distribution of fat.For a single portion, an 8–12 oz steak is a good size.If you live in the U.S., the best cut of meat is USDA Prime.USDA Choice and USDA Select are the best if you can't afford it.
Step 2: Allow the steak to sit at room temperature for 20 minutes.
If you start with one that is room temperature, you will get a more even cook on your steak.Take the steak out of the package and put it in a dish on the counter for about 20 minutes to warm it up.As the steak warms, place it on the counter in a rimmed baking dish.It's a bad idea to allow raw meat to sit at room temperature for too long.While you're bringing your steaks up to room temperature, keep an eye on the time because you don't want to exceed 30 minutes.
Step 3: Place one side of the grill in high heat.
Only turn on one of the burners if you have a gas grill.After you flip the steaks, you can turn down the temperature on the grill.Group the hot coals to one side of the grill if you are using charcoal.If you hold your hand over the hot side of the grill, you should be able to leave it there for about 2 seconds.If you want a great sear on the outside of your steak, you can't cook it on high heat the whole time, or it will finish cooking faster than the inside.If you focus the heat on one side of the grill, you will have a cooler zone to transfer steaks after they sear.
Step 4: You can use vegetable oil to brush your steaks.
The vegetable oil will keep the steaks from sticking to the grill.You should cover both sides with a light coat of oil.It's possible that you don't need to use all of the oil for smaller steaks.For large steaks, you may need to use a little more.
Step 5: Rub your steak with salt and pepper.
A delicious grilled steak only needs salt and cracked pepper to bring out the natural flavor of the meat, especially if you are using a good cut of meat.Since the seasoning needs to reach all the way into the steak, it's best to use a liberal amount.
Step 6: The steaks should be placed on the hot side of the grill.
As the steak hits the grill grate, you should hear a sizzling sound, and it shouldn't be long before you start to smell the grilled meat.Don't move the steak around too much.If you leave the steak where it is, it will get a good sear.Searing can help hold in the steak's juices and result in a more tender well-done steak.Don't crowd the grill too much; there should be at least 1–2 inches between the steaks.The steak should be golden brown after a few minutes.If you want to change the grill marks on the steak, leave it alone.
Step 7: Move the steaks to the side with the lower heat.
Move the steaks to the cooler side of the grill when you are flipping them.If you are using a single burner gas grill, turn it off.You should always use tongs when cooking steaks.tongs won't pierce the meat, so the steaks will retain more of their juices as they cook.
Step 8: Continue cooking for about 10 minutes.
This will give you a steak that is well-done, but it shouldn't be tough.If you want to make sure the steak is done, you should remove it from the grill when it reaches 165 F.The temperature for a well-done steak is 170 F.Since the steak will continue cooking for a few minutes after you remove it from the heat, you can take it off the grill just before it reaches that temperature.
Step 9: Allow the steak to rest for 5 minutes before serving it.
All the juices come from the center of the steak.The juices can be redistributed through the entire steak if you let it rest.Since the longer cooking time has a tendency to dry out the meat, it is important to let the juices settle.
Step 10: There is a high-quality steak.
The USDA Prime or USDA Choice labels indicate a high level of marbling in a steak.Fat running throughout the meat will give you a juicier steak.New York strips, rib-eyes, Porterhouses, and T-bones are popular choices for grilling.For a single serving, choose a steak that's about 8 ounces.
Step 11: You should coat the steak with salt 30 minutes before cooking it.
The amount of salt you use will vary depending on the size of your steak, but it is fine to be generous with the salt.It will be absorbed into the steak.Before cooking the steak, leave it at room temperature for at least 20 minutes.The salt creates a dry surface on the steak that helps create a beautiful crust when you sear it.If you leave your steak at room temperature for more than 30 minutes, you'll risk the growth of dangerous food-bornebacteria.
Step 12: Place your oven at 400 F.
If you want to get a thorough cook on your steak, you should sear it in a skillet, then place the skillet in the oven so the steak can finish cooking.The outside will not burn as you bring it up to temperature.
Step 13: An iron skillet can be used to cook vegetable oil over high heat.
This will only take a few minutes on most stovetops.The oil should start to smoke when the skillet is hot.If the oil gets scorched, you will have to throw it out and start over.The neutral flavor of vegetable oil makes it a good choice for this.If you use another oil, make sure it doesn't burn at a high temperature.Canola oil, grapeseed oil and peanut oil are good for cooking.If you don't have an iron skillet, use another heavy-duty skillet that's safe to put into the oven.You could sear the steaks in a skillet, then transfer them to an oven-safe dish to finish cooking.
Step 14: The steak should be placed in the skillet for a few minutes.
Once the oil is smoking, use a pair of tongs to place the steaks in the skillet.If you cook more than 1 steak at a time, the steaks should not touch each other in the pan.You can cook the steak in batches.When you flip the steak, it should be lightly brown and not stick to the pan.Searing one side of the steak may help hold in the juices and result in a more tender steak.
Step 15: You can sear the steak on the other side with your tongs.
If you want to flip a steak, use tongs because they don't pierce the meat.If you use a fork to flip the steak it will create holes that will dry it out.If the steak isn't ready to release from the pan, a spatula can tear it off.
Step 16: You can add butter to the pan after flipping it.
A tender and juicy steak that is still cooked all the way through can be achieved by adding butter to the steak as it cooks.You can add aromatics and herbs to the pan with butter.pan-seared steak with thyme is popular.Remove the stems before serving the steak if you add the butter.
Step 17: For 2 minutes, spoon the butter over the steak.
As the steak is cooking on the stove, use a large spoon to spread the butter over it.Not only will this help cover the steak completely, but it will also keep the butter from melting in the high heat.To make it easier to pick up butter with the spoon, tilt the pan.
Step 18: The steak should be in the oven for 12 minutes.
The cooking time depends on the thickness and size of the steaks.The temperature of the biggest steak should be checked after 12 minutes.Take the steaks out of the oven if the temperature is 165 F.If you have to, check them every 1-2 minutes until they are ready.To make sure the steak is cooked to your liking, go by temperature.A more consistent result will be ensured by this.The skillet handle will probably be hot, so use a potholder to transfer it.
Step 19: Allow the steak to rest for 5 minutes, then slice and serve it.
The juices inside a piece of meat tend to shrink at high temperatures.All the juices are redistributed when you let a steak rest.