The Butter Steak: What''s the Best Way to Cook a Steak? Read more: How to Grill T-bone Steak, According to a Chef. Pour the butter onion mixture over the meat. It includes a bone resembling a “T” with meat on both sides. any of the products or services that are advertised on the web site. Do this until your steak reaches an internal temperature of 120 degrees Fahrenheit for medium-rare or 130 F for medium as determined by inserting an instant-read thermometer into the thickest part of the steak. The steak was returned to the skillet on the side it had cooked on the least, sprinkled with salt, and cooked for about 6 minutes. I had some crazy projects planned including a mad braise of a cow tongue, but the first night alone was all about pure unrestrained male gluttony. Next, season it liberally with salt and pepper on both sides. The reasoning is that while high temperatures do a good job of searing the meat, they create burnt flavors. This more moderate approach allows for even cooking and a great flavor because of the Maillard Reaction. They reguarly reach hellish temperatures of around 1800 degrees. diagnosis or treatment. Rub steaks on both sides with olive oil and coat both sides liberally with sea salt and pepper. }(document, 'script', 'facebook-jssdk')); I'm not interested in carbonizing the surface of the meat. The Splendid Table offers a simple and delicious recipe for cooking steak with butter on the stove top. They even linked to an article by Alain Ducasse , a very muddled essay in the New York Times about how this is the way he likes to cook his steak. I figured it would be a good place to start. It then rested for about 10 minutes. Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. Auguste Escoffier School of Culinary Arts, How to Grill T-bone Steak, According to a Chef, How to Cook Thin-Sliced Steak Without Drying It Out, Auguste Escoffier School of Culinary Arts: "What Makes a Great Steak", Auguste Escoffier School of Culinary Arts: "Mastering Your Cast Iron Skillet: 2 Staple Recipes", USDA: "Cooking Meat? 2020 According to the Auguste Escoffier School of Culinary Arts, you will know you've hit the right temperature when your oil just begins to smoke. Check the New Recommended Temperatures", Splendid Table: "Butter-Basted Pan-Seared Thick-Cut Steaks", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Our offices are for administrative purposes only, no visitors will be accepted without an appointment. Of course, much like the perfect New York pizza oven, one cannot easily recreate this temperature at home. As you can (sort of) see, I cooked mine just a tad too much. Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers temperature of desired doneness, about 1 minute longer. LIVESTRONG.com may earn compensation through affiliate links in this story. Instead of hellish temperatures, and visible flames, this article claimed that the best way to cook a steak was over medium heat in a skillet bathed in butter . Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa, United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. I worried that all I was going to taste was butter. Magdalena has written for The Atlantic, Esquire.com, and The Hechinger Report, among others. But if you're aiming for a seared crust, a tender and juicy inside, and rich flavor in each bite, cooking steak with butter on the stove top might be your best bet. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. Finish by removing the steak from the pan and letting it rest on a platter for five to 10 minutes. 9th Apr 2009 Copyright Policy A LOT of butter. This more moderate approach allows for even cooking and a great flavor because of the Maillard Reaction. Should a sear it on an iron skillet , broil it , or should I dump a bunch of charcoal into my little hibachi and try to get that sucker as hot as possible? Really, what is the best way to cook a ribeye? Begin flipping the steak frequently for about four minutes. Your pan should be hot enough to make the steak sizzle as soon as you place it in. Though I am intrigued by the science, what honestly sold me was the serious food porn on eGullet's site. Complete the survey, EFF respond to Winde: ‘We will go to Brackenfell and confront the racists’, Breaking: Hawks issue Ace Magashule with an arrest warrant, Two suspects remanded in custody for kidnapping of infant, Kaizer Chiefs news: Samir Nurkovic nears long-awaited return, Madonsela weighs in on Brackenfell: ‘We are better than this’. Terms of Use That way the outside is caramelised and the inside remains tender and juicy. Copyright © Blue Sky Publications Ltd. All Rights Reserved. Read more: How to Cook Thin-Sliced Steak Without Drying It Out. Magdalena is a freelance writer, editor and photographer in New York City. Still I had my doubts. According to the Auguste Escoffier School of Culinary Arts, one classic approach of cooking steak is pan frying it first and finishing it in the oven. , Pour the butter onion mixture over the meat. I adjusted the cooking times, hoping that I could still get a nice a rare steak, but I was just a little off. But I was a little taken aback by what I read. Chop any fresh herbs you are using. The only "steaks" I tend to eat are skirt or flank, as they're about the only ones I can afford. There is no one best way to cook steak. Now, it's time for the butter and herb bath. Complete our reader survey by the end of November and win R5000 spending money in cash for Christmas. I set an iron skillet over medium heat. Then I flipped it, sprinkled that side with salt, and cooked it for about 3 minutes continuing to baste it with butter. And I mean that. Then the fat is poured out and a lot of butter is added. Mix the garlic, lemon juice and olive oil. if (d.getElementById(id)) return; And mostly I worried I hadn't been gluttonous enough. She has a B.A. It was a bachelor weekend of sorts. Then I set the ribeye on its fatty edge upright in the skillet. I bought a bottle of wine, a potato the size of a shoe, and an enormous rib eye. It was seasoned with more salt and pepper and sliced up. We have excellent suggestions for you to try, just check out our recipes. in journalism and Spanish from New York University and a masters in magazine writing and editing from Northwestern University's Medill School of Journalism. I removed the steak, poured off the beef fat, and added the butter and garlic. But I think the technique is right. Finally, cut the steak away from the bone and cut against the grain into 1/2-inch slices. Her work also appears on her website: magdalenaslapik.com.