Perfect grill marks with flames lightly licking the meat. Looks delicious, right? It’s not. Well…not as delicious as it can be.
Lean in close because I am about to tell you what restaurant chefs don’t want you to know: the secret to making the perfect steak.
This past weekend, Chef Ezra Title of ChezVous Dining came over to my house to teach my husband and his friends how to make the perfect steak.
One man was skeptical that he would be able to get it to a perfect medium-rare.
One man wanted to know if we would all have to hover around the barbecue outside in the freezing winter.
One man didn’t understand why Ezra had to come at all. Aren’t all men born with the instinct for cooking the perfect steak?
Apparently not. Apparently they had a lot to learn. Apparently the world’s best steak is not done on the barbecue, but on your stove top.
How To Cook the World’s Best Steak
Warning #1: There may be gaps in the steps below because while Ezra was teaching us to make the steak, we were also eating copious amounts of his delicious breads and spreads. If you wish to fill in the gaps, you can contact Ezra and have your own private lesson.
Warning #2: This is not a health-conscious meal. Don’t worry about it; just enjoy.
Step one: Buying the steak.
This one is an easy one: ask your butcher to help you choose it. Ask for one with lots of marbling and that is at least 1½ inches thick. New York Strip loin was our choice for the evening. If you’re cooking for 1 or 2, cut it like a traditional steak. If you’re cooking for a crowd, choose the more traditional tenderloin shape and then slice and serve as you would a tenderloin. Chef Ezra prepared one of each for us, as you can see below.
Step two: Preparing the steak.
Forget the fancy seasonings and marinades. All you need is freshly ground pepper and lots of kosher salt added BEFORE cooking. According to Ezra, you can’t put too much salt on your steak; he insists that the copious amount of salt is one of the main difference between steak cooked at home and steak cooked in a restaurant.
Step three: Cook it!
Heat a large frying pan to high. Add in a tbsp or so of oil-Ezra uses pure olive oil (which has a higher smoking point than extra virgin olive oil). You could also use grapeseed or vegetable oil. Once the oil has heated up and the pan is very hot, add in the steak and sear it on each side until it has caramelized to a rich brown crust, about 7 minutes per side. Try not to move the meat around too much. The photo below is what a perfectly caramelized steak looks like.
Step four: The secret weapon of deliciousness
When you are almost finished the cooking process, toss a couple tablespoons of butter into the pan, along with a smashed clove of garlic and a few sprigs of fresh thyme. Tilt the pan so the butter, garlic and thyme pool together and then spoon the sauce over the steaks.
Step five: Nap time
Not for you, for the steaks! Remove your steak from the heat and lest rest for at least 5-10 minutes before serving. Not sure if your steak is done to your preference? Look below for the trick Chef Ezra taught us.
Step six: Go big or go home.
Slice and serve your steak along with classic steakhouse side dishes: creamed spinach, sautéed mushrooms, caramelized onions, and potatoes.
Step seven: Nap time. For you.
Loosen your pants and fall into the same blissful meat coma that I did after this meal.
How to tell if your steak is cooked without cutting into it:
On your left hand, gently touch the tip of your thumb to the tip of your index finger. Using the index finger on your right hand, press on the padded area below your left thumb. That is what medium-rare feels like. Now move your thumb to the tip of your middle finger. Press that pad again; that’s what medium feels like. Finally, press the tips of your thumb and baby finger together; the firmness in that padded area you feel is the same firmness of a well-done steak.
Disclaimer: The following is not an advertisement or a paid review.
I did not receive any payments, discounts, or free products/services
from this event. The reviews and opinions offered are solely my own and
have not been influenced in any way.
Man, I love a good steak…