Perfect Steak Grilling: Mastering the Art
Achieve Professional-Grade Steak at Home with an Expat’s Secret Technique
Think cooking steak is difficult? Think again! This recipe and guide will transform even the most hesitant home cooks into steak-grilling pros. Learn how to achieve a beautifully seared crust and a juicy, tender interior every time. You’ll be confidently grilling medium-rare masterpieces in no time!
Steak Ingredients- Steak-cut beef (sirloin, tenderloin, or your favorite cut), appropriate amount
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- Garlic cloves, 2
- Unsalted butter, 1/2 Tbsp
- Fresh rosemary or thyme sprigs, a few (optional)
Cooking Instructions
Step 1
Remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes before cooking. This allows the steak to cook more evenly from edge to center, resulting in a more tender bite.
Step 2
Pat the steak thoroughly dry with paper towels, removing all surface moisture and any residual blood. This crucial step ensures a good sear and promotes the Maillard reaction, which is key to developing rich flavor.
Step 3
Generously season both sides of the steak with coarse salt and freshly ground black pepper. Seasoning just before cooking helps to minimize moisture loss.
Step 4
Lightly brush the surface of the steak with olive oil. This helps prevent sticking to the pan and promotes an even sear.
Step 5
Crush the garlic cloves using the flat side of your knife. This releases their aromatic oils, which will infuse the steak with flavor.
Step 6
Preheat a heavy-bottomed skillet or cast-iron pan over high heat until it’s very hot. A screaming-hot pan is essential for achieving a beautiful crust. Do not add oil yet.
Step 7
Once the pan is thoroughly preheated, add a generous amount of olive oil. You want enough oil so that the steak is almost submerged when placed in the pan. Wait until the oil just begins to smoke.
Step 8
When the pan and oil are shimmering and just beginning to smoke, it’s time to add the steak! Carefully place the seasoned steak into the hot pan.
Step 9
Sear the steak for about 1 minute per side over high heat, almost like frying it. This initial sear is critical for developing a flavorful, crispy crust.
Step 10
Flip the steak and sear the other side for another minute. Once both sides have a good sear, proceed to the next step.
Step 11
Now, sear the edges of the steak by holding it with tongs and turning it to brown each side for about 20 seconds. This ensures even cooking all around.
Step 12
Reduce the heat slightly and continue flipping the steak every 20 seconds. The number of flips depends on the thickness of your steak. For a steak about 2cm (roughly one finger joint) thick, flipping about 4 times will yield a beautiful medium-rare. You can also use a meat thermometer to check for your desired doneness (e.g., 130-135°F / 54-57°C for medium-rare).
Step 13
Lower the heat to medium-low. Add the unsalted butter, crushed garlic, and rosemary (or thyme) to the pan. As the butter melts and becomes fragrant, tilt the pan and use a spoon to continuously baste the steak with the melted butter and aromatics. This adds incredible flavor and keeps the steak moist.
Step 14
Check the internal temperature for your desired doneness, then remove the steak from the pan and place it on a cutting board or plate. Let it rest for at least 5 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.
Step 15
Slice the rested steak and enjoy your perfectly cooked, restaurant-quality meal!