If there’s one thing I’ve learned over the years, it’s this: a good steak is a lot of work.
A good steak is also worth the effort.
For those of you who are looking for a quick recipe that’s almost foolproof – because let’s face it, there’s no such thing as actually foolproof – have I got one for you. Follow me step by step, and you’ll get a nice, crisp, peppery crust on your steak.
With some bread, some wine, and a salad, and you’ll have an excellent dinner ready to go.
The first step is necessary. To make a good steak, you need to buy a good steak.
Go to your local butcher. You’ll want a guy you trust, one who raises the animals himself or gets his supply from a local farm. At the very least, find a store where the meat source is sustainable and humane. The meat tastes a lot better that way.
Some butchers even dry-age the meat a couple of weeks, and that can be a significant improvement in the taste.
A good steak starts with the best possible meat you can get. There is no getting around that.
If you have the right meat, you want to pick the right cut. Though any cut of meat that’s your favourite is going to work. You just need to be sure it’s a minimum of one inch thick because any less and you’ll have shorter cooking time.
If your meat is thinner than recommended, adjust the amount of time it cooks.
A little white fat around the edge of the cut is great! You’ll also want a bit of fat in the interior for marbling.
To dress up a steak, you need to use a good sauce. Over the years, I’ve found five options that are quick and easy, and go great with the meat. These are:
- Creamy mustard shallot sauce
- Roasted tomatillo salsa
- Spring greens pesto
- Costa Rican salsa
To start with, let the steak reach room temperature. Let it dry with some paper towels and sit for about half an hour on the counter. You need to do this to let it cook evenly.
Fire up the skillet! You want to do this 20 minutes before you start cooking.
Rub some oil on the meat. Just a little will go a long way and use your fingers to brush and massage it into the meat. Make sure it’s evenly spread. While you’re at it, add some salt and a bit of fresh pepper.
Flip the meat over and do the same to the other side.
Place the skillet over high heat. Sear that sweet baby over it for 30 seconds. If you’re doing everything right, the skillet should sizzle the moment the meat touches it. Flip to repeat the process for the other side.
After that, broil it for about two minutes in the oven. Flip it over and do the same on the other side. If you prefer the steak a little closer to medium over medium-rare, add another two minutes per side.
Finally, let the steak rest. Under a loose aluminium foil tent, that’ll be about five minutes.
Slice, serve, and enjoy!