The Perfect Steak: Preparing Your Steak

By on January 19, 2016

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:

  1. Selecting a Steak
  2. Preparing Steak
  3. Seasoning
  4. Fire, Fuel and Cooking Surface
  5. Cooking Process
  6. Cooking to Temp
  7. Resting
  8. Cutting and Slicing
  9. Saucing and Sides
  10. Alternative Cooking Methods

Preparing Your Steak

The-Perfect-Steak-Preparing-your-Steak-Dry-Aging

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.

The-Perfect-Steak-Preparing-your-Steak-Room-temperature

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.

The-Perfect-Steak-Preparing-your-Steak-marinade

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.

The-Perfect-Steak-Preparing-your-Steak-Olive-Oil

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.

Share the flame:

FacebookTwitterGoogleStumbleUponRedditPinterest


The following two tabs change content below.
Love cooking over an open flame? So do we. We're in pursuit of the perfect meal cooked over a fire. Grill, pit, campfires and more. Let's go for a ride.

Latest posts by Fired Up Food (see all)

Comments

comments