Perfect Steaks
Prep time 2-24 hours, plus thawing time
Cook time 10-15 minutes
What you’ll need:
Steak, 1-1 ½ ” thick (such as NY Strip, Filet Mignon, ribeye, or sirloin)
Kosher salt
Cooking oil (I like olive oil)
Freshly ground black pepper (optional)
Seasonings (optional)
Compound butter (optional— see Tips below)
What to do:
Thaw the steak in the fridge. Please don’t use the microwave to thaw your steaks!
At least 2 hours before you’d like to cook the steaks, remove them from the packaging and pat dry with paper towels. Set the steaks on a rack in a rimmed baking sheet. Sprinkle with 1/2 - 1 teaspoon kosher salt on each side. Put the steaks back in the fridge, uncovered, for 2-24 hours.
When you’re ready to cook, remove the steaks from the fridge and pat them dry again. Let the steaks come to room temperature, about 30 minutes. Rub the steaks with oil and sprinkle with any seasonings you’d like to use (or leave them as is). Meanwhile, preheat the grill to medium-high heat on one side, or preheat an oven to 300 F.
Place the steaks on the cool side of the preheated grill. Cook the steaks, turning occasionally, until they are about 10 degrees from your desired finish temperature (see below). Then, move the steaks to the hot side of the grill and sear on each side for about 1 minute. The internal temperature should still be a few degrees short of where you want them.
OR Place the steaks on a baking sheet. Roast them in the 300 F oven until they are about 10 degrees from your desired finish temperature (see below). Meanwhile, preheat a skillet over high heat. Then, move the steaks to the hot skillet and sear on each side for about 1 minute. The internal temperature should still be a few degrees short of where you want them.
Transfer the steaks to a platter. Add a dollop of compound butter to each steak. Loosely cover the steaks with foil and let them rest for 5-10 minutes before serving.
Tips
Temperature
You’ll need to plan ahead to allow time for the steaks to brine with the salt in the fridge, as well as be sure to let them come to room temperature, before you cook them. If they are cold when you put them on the grill, the outside will cook too fast for the inside to be properly done.
Doneness Temperatures
Rare = 125 F
Medium-rare = 135 F
Medium = 145 F
Medium-well = 150 F
Well-done = 160 F
Compound Butter
There are lots of flavors you can make for compound butter. Here’s one that we like:
In a small bowl, combine 4 T softened butter, 1/8 t. salt, 1/8 t. pepper, 1 t. garlic paste, and 1/2 t. fresh chives. Mash everything together with a fork, until the add-ins are uniform throughout the butter. Store in the fridge until ready to use. Top hot steaks, baked potatoes, etc. as desired.