Great steak recipes will come from finding the perfect cut of meat and then learning how to properly cook that meat.
And there are cuts of meat that will make a far better steak - which is a vital part of great steak recipes.
Learning how to cook a steak with a desired temperature or "doneness" is also very important - especially when cooking a rare steak.
Once you learn a few essential techniques, you will be on your way to cooking the perfect steak for you and your loved ones.
Different cuts of meat will have different qualities.
And deciding on the right cut of meat for your great steak recipes will be one of the most important decisions when cooking the perfect steak.
The different cuts of meat that make great steak recipes mainly come from three specific sections of a cow or animal.
The three most important sections are the Rib (where Prime Rib comes from), Short Loin, and Sirloin.
From these three sections you will get great cuts of meat such as.........
T-Bone steaks, Rib-Eye steaks, New York steaks, and Tenderloin steaks.
Also Porterhouse steaks, Sirloin steaks, Top Sirloin steaks, and Strip steaks.
The tenderest cut of meat is the Tenderloin which is more commonly known as Filet Mignon or Chateaubriand.
Using the best cuts of meat and learning how to cook a "rare" steak is the quickest way to create perfect steak recipes for your family.
I would use fresh meat over frozen meat whenever possible to get the best texture.
And using grass fed meats over factory farmed meats will give you the best nutrition.
I prefer to use a cast iron skillet or a good quality stainless steel skillet to pan fry
or pan sear my steaks.
Be very cautious about using Teflon based frying pans.
Teflon contains harmful chemicals which can off-gas during the cooking process - especially when using high heat.
Also, use a healthy high smoke point oil in your frying pan or rub oil on your steak - not canola oil please!
Cooking times will vary with the thickness of your steak and the amount of heat in your pan.
These cooking times are for steaks with a 3/4 to 1 inch thickness.
Be sure your steak is at room temperature before cooking or it will not cook evenly.
After cooking, be sure to rest your steak for at least 10 minutes before cutting into your steak.
Blue Rare Steak is basically on the very rare side. A blue rare steak will be cool and very raw in the center.
Cook this steak in a hot pan for 1 minute per side.
Rare Steaks should only be slightly warm and bright red throughout the steak.
Cook this steak in a hot pan for up to 2 1/2 minutes per side.
Medium Rare Steaks will have a warm interior and be mostly pink with a tiny bit of red in the center.
Cook this steak in a hot pan for up to 3 1/2 minutes per side.
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Most people sear their steaks first and then finish them in the oven.
The opposite technique will result in a steak that's a perfect medium rare throughout.
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I'm not a fan of using too much salt and would probably use quite a bit less - but that's just me!
I would also use culinary herbs or spices to help form a crust to cut down on some of that salt.
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