Steak

Steak has a storied placed next to the caviar and the lobster tail in most restaurants.  Steak, like other loose terms, however, can actually mean cutting from tuna to ham. Most people in the US, however, associate it with beef, and this preparation is of a beef steak.  People take their stake preparation seriously, sometimes too seriously that the fun of cooking a steak is missed.  There is a science to cooking a steak, and there are proven methods and elaborate techniques. Who really has time for all of that, a steak cooked well should be enjoyed, and not worshiped.  This preparation breaks some rules in the orthodoxy, and it results in a simple delicious steak. 

One of the most perplexing things about cooking a steak is the type of steak to cook. That is followed almost immediately with the cut of steak, and the concept of doneness.  Regarding type of steak.  A steak is simply a slice off of what would normally be a roast. Some American cuts even contain parts that could be divided in other steaks. Outside of the US the names of cuts vary.  A basic premise is if the steak is from a muscle the animal used regularly, it will be tough and if it’s from a muscle the animal didn’t it will be more tender.   In the US, the USDA grades beef based on several factors, including marbling (fat between layers of muscle fiber sheets).  The grades sold at grocers are Select, Choice and Prime (in order from lowest grade to highest).  In most supermarkets there will be an abundance of USDA Choice steaks.  USDA Choice is good. In most stores you’ll also find brands like Angus or some store branding. Pay most attention to the USDA ratings. A USDA Prime steak is of higher quality than a USDA Choice steak, even if the USDA Choice steak is branded as special. In most cases, USDA Choice is a good choice, pardon the pun. 

As mentioned above, the working parts of the animal result in tougher cuts of meat and therefore tougher steaks so choose your cut’s wisely. Some grocers have started labeling steaks with stickers reading grill, marinate, or braise. These hints are good to pay attention to, but knowing the basics of cuts will help you immensely and wouldn't leave you reliant on a grocery store’s label. Keywords to look for in a steak that is suited for grilling, broiling or pan flying loin, tenderloin, top loin, T-bone, porterhouse, Delmonico, rib eye, top sirloin, and NY Strip.  I intentionally left off sirloin, because that term can be used very broadly.  Most steaks called sirloin are NY Strip steaks or top sirloin steaks, but some are tougher cuts of beef that require some form of tenderization.  It isn’t bad to talk to the grocer or the butcher and tell them how you plan to cook the steak. Most will gladly recommend a cut to you. 

Another thing to mention to the grocer,or butcher is how done you like your steak. Steaks can be cooked in a range of doneness levels from rare to well done.  Personally, a well-done steak is a sin, but there are people who, for whatever reason, ask for that level of doneness.  Here are some quick tips about doneness: very good cuts of beef should never be cooked well done, and squishiness is a good gage for doneness.  While cooking use tongs to press upon the steak after turning it. A squishy steak means rare to med-rare, less squishy, but mutable is medium, to medium well, firm means well done or hockey puck.    The secret to cooking a darn good steak is to sear it, cook it, and let it rest.  That’s basically it.

Ingredients:

1 10 oz., 1” thick, Top Sirloin Steak 

½ tsp black pepper

¼ tsp salt

1 tsp  vegitable oil

Step One:

Remove the steak from the refrigerator and wait about ten minutes for the steak to come to room temperature.  Season the steak with the salt and pepper on both sides. 

Step Two 

Add the oil to a non-stick skillet and head to medium high heat (closer to the high side).   Once the oil is shimmering and just barely smoking, add the steak to the pan.  Cook the steak for five to seven minutes.  Juices will form on the non-heated side of the steak, that’s normal.  After 5-7 minutes, turn the steak over and cook for another 5 minutes.  This will result in a medium rare steak. For a Medium steak cook it for 7 minutes solid on both sides.  Doneness is tricky, because the meat retains heat and will keep cooking even after being removed from the pan. Therefore to get a medium rare steak, cook it just past rare and remove it from the pan.  The same is true for other levels of doneness. 

Step Three:

Once the steak is cooked to your desired doneness remove it from the pan. DON’T cut it, poke it, or do anything to it. Just let it rest.  After ten minutes the steak should be ready to serve.  When you do cut it, juices will flow unless it's cooked well done. That's also normal.   Enjoy.