Great steak recipes will come from finding the perfect cut of meat and then learning how to properly cook this meat.
There are cuts of meat that will make a far better steak - which is a vital part of great steak recipes.
And learning how to cook a steak to the desired temperature or "doneness" is also very important - especially when cooking a rare steak.
However, once you learn a few essential tips - you will be on your way to cooking the perfect steak for you and your loved ones.
The different cuts of meat have different qualities and deciding on the right cut of meat for your great steak recipes will be one of the most important decisions in 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 sections.
From these three sections you will find great cuts of meat such as Rib-eye steaks, New York steaks, T-bone steaks, Tenderloin steaks, Porterhouse steaks, Sirloin steaks, Top Sirloin steaks, and Strip steaks.
The tenderest cut of beef is the Tenderloin which is also known as Filet Mignon or Chateaubriand.
Cooking a rare steak is fairly simple and it's also the quickest way when cooking the perfect steak. These cooking times are for steaks with a 3/4 to 1 inch thickness.
A blue rare steak is basically on the very rare side. A blue rare steak will be cool and very red in the center. Cook this steak in a hot pan for 1 minute per side.
A rare steak should only be slightly warm and bright red in the center. Cook this steak in a hot pan for 1 1/2 minutes per side.
A medium rare steak 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 2 minutes per side.
Cooking times will vary with the thickness of your steak and the amount of heat in your pan.
Never ever use canola oil! I think I tried this recipe for cooking the perfect steak a few years ago and if I were you I'd give it a try.
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 try using culinary herbs or spices to cut down on some of the salt.
I would use fresh meat over frozen meat whenever possible to get the best texture.
And using grass fed meats over factory farmed will give you the best nutrition.
Also, don't over salt your steak which can remove moisture from your meat.
I prefer using animal fats like tallow or ghee instead of vegetable oils to pan fry at high temperatures. These saturated fats have high smoke points and are safer than almost all vegetable oils.
And I prefer to use a cast iron skillet or heavy ceramic skillet to pan fry or pan sear my steaks. And a good stainless steel pan works just as well.
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.