Father's Day is just around the corner and the weather is getting warmer. What better way to celebrate than to make your dad a perfec steak! Perfectly cooked flavorful steak is something just can't resist.
You can make your own restaurant style steak in the comfort of your own home. If you've never made steak at home before, you may be overwhelmed by all the different cuts of steak that are out there. Lets break down the what is most important when picking out the perfect restaurant style steak.
How to pick out a steak?
The USDA grades the cuts by quality and the quality of the steak is based on the amount of fat that is in the meat. Ultimately, the higher fat content will give you the best flavor and the optimal tenderness. I recommend either choice or prime grade for this recipe.
- Prime Grade: highest quality with the highest fat content.
- Choice Grade: quality steak that most restaurants serve and what most grocery stores carry. This grade has medium fat content that is acceptable
- Select Grade: acceptable quality but the lowest of all because it has the least amount of fat that will not be the juiciest and the most tender of all.
If you're standing in a grocery store and are just overwhelmed by the different kinds of steak, choose the one with the most marbling and is thick cut.
What is the best doneness of a steak?
The good news is that there is no right or wrong. How done you want your steak on the inside is based on personal preference. A general rule of thumb in most restaurants is a medium done steak unless stated otherwise. Per the USDA, this will be about 145F of internal temperature of the steak, if you are using a food thermometer.
- 2 Ribeye steaks
- 4-5 springs of rosemary
- 2 tablespoons oil
- 4 tablespoons butter
- 5 cloves of garlic
- Leave steaks at room temperature for at least 30 minutes before preparing or cooking it. Use this time to prepare your cast iron skillet. Place it a hot oven to get it very very hot.
- Once steaks have come to room temperature, pat the steaks dry with paper towels.
- Generously, season the steaks on both sides with the salt and pepper.
- Place pan cast iron skillet or stainless steel pan, over medium-high heat until it's VERY hot.
- Add the oil to the pan and heat until it begins to shimmer and move easily around the pan, about 1 minute or so.
- Carefully place the steaks in the pan away from you so oil doesn't platter in your direction. If you hear sizzle after you place your steak in the pan, that's a great thing. It means that your pan was hot enough for pan searing restaurant style steak.
- Avoid flipping steaks to early or fiddling with them. After about 3-4 minutes or until a deep golden crust forms, flip the steak over to the other side.
- During the last minute or two of cooking your steaks, add the butter , garlic, and rosemary sprigs to the pan with the steaks. Using a spoon, scoop melted butter over steaks.
- Once desired doneness is reached, transfer onto a place, cover with aluminum foil and let it sit 5-10 minutes before cutting. This will ensure the juices don't leak out and dry out your steak.