COOKING A STEAK

Cooking a Steak image

Provided by Rachael Ray : Food Network

Number Of Ingredients 4

Steak of your choice (see Cook's Note)
Olive oil (not EVOO) or neutral oil
Kosher salt and coarse pepper
Butter, garlic and herbs, for finishing, optional

Steps:

Remove meat from refrigeration 20 to 30 minutes before cooking, if possible. The larger the piece of meat, the more time it will need to rest at room temp.
Preheat your pan or cooking surface over high heat. For steaks over 1 inch thick or on the bone, preheat oven with rack at center to 375 degrees F.
Oil the meat, not the pan. Use olive oil (not EVOO) or neutral oil (light in color and flavor and suitable for cooking at a high-temp) and oil the meat, then season and place on hot cooking surface. Do not move for 2 to 3 minutes to develop the sugars, color, crust and flavor.
Brown the steaks about 3 minutes per side to develop crust and color before transferring them to the oven (if using). Brown the fat of any steak as well before transferring. Steaks 1 inch thick or quick-cooking steaks, such as any "flat steaks," cook in about 8 minutes, turning occasionally for medium-rare to medium doneness (see Cook's Note). Skirt steaks will cook in just 6 to 7 minutes.
When the steaks are just about to temperature, add butter, garlic and herbs to pan and spoon over steak to baste. Remove meat from the pan or grill 5 degrees before the desired temperature of the steak, as it will continue to cook as it rests due to carry-over cooking. Let the meat rest for 5 to 10 minutes to allow the juices to settle back into the meat before slicing.