How to Cook a Steak
Have you ever been really excited to cook a steak, only to end up with tough, leathery meat? We’ve all been there. Here’s how to avoid it.
Searing meat at a high temperature creates a fabulous, flavorful crust. It can also make the meat tough and dry. Cooking the meat at a low temperature makes for a tender steak, but a flavorless crust. But you can have the best of both worlds, both in the oven and on the grill.
This method also works well with exceptionally lean cuts of meat that would otherwise dry out rapidly, like filet mignon or even buffalo.
- The meat of your choosing: beef or buffalo
- Peanut oil
Remove meat from the refrigerator 30 minutes before cooking.
Preheat the oven to 275. Brush the meat with a light coating of peanut oil and season with salt and pepper, or the seasonings of your choosing. Place the meat in a heavy skillet, preferably cast iron.
Put the meat in the oven. Using a meat thermometer, cook until the meat reaches an internal temperature of 110 degrees for beef or buffalo — usually 15 minutes or more, depending on the thickness of the meat. Remove the pan from the oven and put the meat aside on a plate, covered loosely with foil.
Put the skillet on the stove and turn the temperature up high. We want that skillet to be smoking hot to sear the meat and create that perfect crust. When the pan is hot, return the meat to the pan. One minute on each side should give you a rare steak (125 degrees), with a red, cool center. Two minutes on either side should give you a medium steak (145 degrees) with a warm, pink center. More than that and you probably don’t care about tender meat in the first place.
This is easier to do on a gas grill because you can keep an eye on the temperature in the same way that you can with an oven. Preheat to 275 and allow the steak to cook for approximately 15 minutes or until it reaches an internal temperature of 110 degrees.
Remove the meat to a plate and cover loosely with foil. Crank up the gas and preheat to 450 degrees. Slap the steak back on the hot grate for those lovely grill marks. As above, one minute on each side should give you a rare steak (125 degrees), with a red, cool center. Two minutes on either side should give you a medium steak (145 degrees) with a warm, pink center.
Perfect steak every time.