- 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: Preparing Your Steak
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 Process
- Cooking to Temp
- Cutting and Slicing
- Saucing and Sides
- Alternative Cooking Methods
Preparing Your Steak
Dry Aging Your Own Steak
The finest steakhouses in America make their mark with steaks they dry age for weeks/months on the premises. If you have the patience and refrigerator space you can do the same thing at home with great results. Check out this step by step guide on dry aging your steaks at home. There are even kits to help you, such as these kits on Drybagsteak.com and Store.golbsalt.com. If your interested in obtaining the most tender, flavorful beef, make friends with your local butcher and learn the differences between dry and wet aging, and what the aging process really does for the meat.
Bring Up to Room Temperature
This is arguably the most important and universal step to preparing your steak. If the steak was frozen (what?) it must be completely thawed. Bring every steak out of the fridge at least one half hour (better for a full hour) to come up to ambient temperature before cooking.
To Marinate … or NOT
The decision to marinate a steak should be made based on the cut and the desired final result. If you marinate a $30/lb. prime bone-in ribeye, your friends and family need to conduct an intervention. But flank, skirt, and hanger steaks cry out for up to a good eight hours or overnight in the sauce.
Oil ‘er Up
Before putting your steak onto the hot grill or a well-seasoned searing surface (like a cast iron skillet) you should lightly brush or rub the meat with cooking oil. Many people like olive oil for this purpose, but canola or other flavorless oils work just as well.