Perfectly Marbled Steak Recipe

If the steak is still sticking to the grates leave it be for another 10 20 seconds with tongs turn the steak 90 degrees and allow to sear for another minute.

Perfectly marbled steak recipe.

When oil is just about to smoke add steak. After two minutes use your tongs to gently lift up the edge of the steak. Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven. For steak that s 1 1 2 inches thick or more the best strategy to ensure meat that s perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear.

You can season or marinate the steak before grilling. For a classic steak au poivre peppered steak sprinkle lots of cracked black pepper and sea salt on to a plate then press the meat into the seasoning moments before putting it in the pan. My steak marinade is perfect for making the steak full of flavor and juicy. 4 1 1 4 to 1 1 2 inch thick boneless rib eye or new york strip steaks about 12 ounces each or filets mignons 8 to 10 ounces each trimmed.

Select choice and prime. In a medium skillet over medium high heat heat oil. Return steak to pan flat side down reduce heat to medium and cook until desired degree of doneness about 2 2 minutes for medium rare. The pan sear method will work for either thin or thick steaks.

A perfectly cooked well marbled steak is like heaven on a plate. There are three grades of beef steak that you will find in a us supermarket. Sear until a brown crust forms about 2 minutes per side. A well marbled steak is a thing of beauty and looks like the picture above.

It should release from the grill grates easily and you will see sear marks on the bottom side of the steak. Prepare the steak marinade and allow the steak to marinate for two hours or overnight. It will have specks of fat running through it that will baste the steaks as it melts and adds tremendous flavor while keeping the steaks tender and juicy when cooked properly. Some people like to enhance flavour and tenderise meat with a marinade.

For thick cuts such as ribeye strip steak or t bone choose steaks that are 1 1 2 to 2 inches thick for maximum juiciness. What are the different grades of beef. Season steak with salt and pepper on both sides.