How To Cook Perfect Steaks Recipe

Ingredients:

4 to 6 ounce (1-inch to 1 1/2-inch thick) beef steaks (of your choice)

Room Temperature Steaks:  Always let your steaks come to room temperature (70 degree F.) before cooking or grilling.  If your room's temperature differs from 70 degrees F., then just adjust your time accordingly.  

A cold steak will contract when it hits the heat and this wall cause it to toughen.  This is possibly the first biggest mistake people make.  Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size).  Pat the steaks dry with a paper towel.  You want to have a completely dry steak before cooking.  If you steak is wet, you will essentially be steaming it!

Instructions:

Pan-Searing Steak:

In a heavy frying pan (I use my cast-iron skillet) over medium-high heat, heat 2 tablespoons olive oil.

Sear the steaks, moving them with tongs a little in the cast-iron skillet so they don't stick to the bottom, approximately 5 to 6 minutes per side.  Using this Pan-Searing technique, proceed to cook your steak to your desired internal temperature.  Use a meat thermometer to test for doneness:

Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.

When the steaks are crusty-charred and done to your liking, remove from the cast-iron pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving.  During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making).

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