How to cook the perfect steak

Thank you for choosing Signature Steer.  Now that you have your delicious steak, lets get it cooked.  Below are cooking instructions.

CAST IRON

Directions

  1. Pre-heat the oven to 450 degrees.
  2. Remove steaks from the fridge and season both sides with coarse sea salt (or kosher salt) and coarsely ground black pepper, to taste. Just eyeball the spices, but make sure you use enough to form a nice crust. If you have a favourite meat seasoning blend, you can also use that. Let the steaks rest 45-60 minutes on the counter prior to cooking so the meat comes closer to room temperature.
  3. Heat a seasoned cast-iron skillet to medium-high or high and add the 1 tbsp of cooking oil. The pan should be VERY HOT in order to create a proper sear on both sides of the steak. You may want to remove the batteries from your smoke alarm temporarily, turn on a ceiling fan and/or open a few windows.
  4. Place steaks into the hot pan (it should sizzle). Make sure not to crowd the pan. If you’re cooking more than 2 or 3 steaks you may need to use two pans. Let the steaks cook for 2 minutes. Flip the steaks over, then let them cook another two minutes. I recommend using a timer here. If you want to sear the sides, cook them for about 30 seconds on each side using your tongs to hold up each steak.
  5. Using an oven mitt, transfer the pan into the oven and let it cook for 4-5 more minutes. This will create a medium, pink center. If you want it medium rare or rare, try 2-4 minutes. IMPORTANT: For smaller, leaner steaks you’ll want to keep it in the oven no longer than 2 minutes, even less if you want to achieve medium rare. For a larger, fattier cuts, 4-6 minutes will achieve a pink center. And if you’re uncertain, you can always do the finger test to check for doneness.
  6. Remove pan from the oven. Using tongs, place the steaks on a cutting board or plate, cover loosely with aluminum foil or a dish towel and let rest for 7-10 minutes without cutting into it.
  7. A few minutes before serving, when you plate the meat, top each steak with a tablespoon of the organic, grass-fed butter. Give it a minute to melt over the steak, then serve.
  8. Optionally, before serving, you can sprinkle fleur de sel (it’s a top-quality French finishing salt) over the buttery steak.

Notes & Tips

  • If you have extra time or plan ahead, I HIGHLY recommend Alton Brown’s method for dry aging a steak in the fridge. It really takes the flavour to a whole new level.
  • For an even better steak experience, top them with homemade herb butter or a blue cheese crust.

STAINLESS

DIRECTIONS

  1. Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.

  2. Heat oil in a large stainless steel or cast iron skillet over high heat until heavily smoking. Season steaks with pepper and add to pan and cook, flipping frequently with tongs or cooking fork until internal temperature has reached 110°F for rare or 130°F for medium (steak will continue to cook for a bit), 6 to 12 minutes depending on thickness. Add butter and optional aromatics to pan and continue to cook for an additional 2 minutes. Remove from pan and tent loosely with foil. Allow to rest for at least 5 minutes before serving.

ON A GRILL

6 Steps to Perfectly Grilled Steak

1. Start with a Clean and Oiled Grill: More than cooking time, more than spice rubs, a clean grill makes all the difference when cooking great steak (or anything on the grill, for that matter.) Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil. This essentially creates a nonstick cooking surface.

2. High Heat Cooking: Crank that heat up! You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.

3. Season the Steak: Steaks don’t need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

4. Turn Steak Once: Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust (though there’s some controversy about this). They’re ready to be flipped when they release easily from the grill, just like with searing meat on the stove top. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork — those forks just pierce holes in the meat, mauling it and releasing its juices.

5. Cook Until Its Done: Exact cooking time depends on the thickness of the steak and your personal preference. This is why a meat thermometer is handy to have. It’s accurate and won’t release much juice from the meat:

Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher

Cole says that he likes to take steaks off the grill when they’re about 5° below the target temperature. They continue cooking a bit during the resting step, and taking it off the grill early prevents accidentally overcooking the steak.

6. Rest the Steak: Let the grilled steak rest on the cutting board for about 5 minutes before cutting in. This gives the juices time to re-circulate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry.

Want to up the ante on your steak? Jennifer loves adding compound butters and sauces to steaks just before serving. This can be anything from minced fresh herbs worked into soft butter or getting fancy with ingredients like the bourbon and coffee she uses for her Cowboy T-Bone Steak recipe.

Grilling steaks isn’t rocket science, as you can see. Listening to Jennifer’s words of advice, I realized that a big part of a great grilled steak is simply paying attention and not over-thinking the process. My new philosophy: Grill with confidence!