- Giant List of Steak Cuts
- How to Flame Cook the Perfect Juicy Steak
- The Perfect Steak: Selecting Your Cut of Steak
- Bizarre Picnic Tables by Michael Beitz
- Coffee & Coriander Rub Recipe to Perk Up Your Grilled Goods
- Two Fired Up Recipes To Help You Make the Perfect Steak
- Hot Squeeze Interview with Sue Sullivan
- Reverse Seared Steak: a Step by Step Guide
- Cooking Steak in a Dutch Oven
- Homemade Jerky in a Smoker
The Perfect Steak: Cooking Steak – The Process
This post is part of our Fired Up Food series, Flame-Cooking The Perfect Steak, giving you a total guide to one of the best meals imaginable.
Brows the list below to skip to a specific step:
- Selecting a Steak
- Preparing Steak
- Fire, Fuel and Cooking Surface
- Cooking Steak – The Process
- Cooking to Temp
- Cutting and Slicing
- Saucing and Sides
- Alternative Cooking Methods
Cooking Steak – The Process
#1 – Searing Steak
The traditional method for cooking the perfect steak is to sear it first. This puts a “crust” on the outside that seals in the juices. Searing involves putting the meat down on a really hot flat surface. Then once all surfaces are seared, the meat is transferred to a lower heat area or oven to come up to desired temperature for doneness.
#2 – Temperatures
To sear a steak, 500 degrees is the target temperature zone. To cook the steak after searing, move it to an area that’s at approximately 250-300 degrees. Watch carefully to ensure you remove your steak just before it reaches your desired level of doneness.
#3 – Turning
One of the biggest debates in cooking steak is whether you should only turn the steak once during searing or whether you should turn it frequently. The truth is, it doesn’t really matter. It has little effect on the final tenderness of the steak you’ll serve. One possible advantage to turning frequently is that you’ll be keeping a closer eye on the color of that important crust. However, don’t turn for the first time before the meat naturally releases from the searing surface.
#4 – Fork vs. Tongs
Again, a lot of debate here. Do the holes left by a fork allow juice to escape … especially if you’re turning the steak frequently? Why risk it? Use a tongs to turn your steaks.
#5 – Grill Marks
A nice crosshatch of grill marks is indeed the experienced griller’s “mark of Zoro,” but does it really affect the final product? No so much. You’ll get the best grill marks from a seriously hot grill. As above, get the grate heated through to at least 500 degrees to sear your steak on the grill. That will put your brand on it!