How do steak

Before you cut into that beautiful hunk of meat, let it hang out for at least 10 minutes. If you're looking for even more steak intel, check out one of our galleries here.

Have you made this? Let us know how it went in the comment section below! Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Dry them off. Marbling: Marbling is the fat found interlacing the inside of a cut of meat. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise. Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake.

Wagyu cattle produce meat with heavy marbling but this comes at a hefty price. Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking.

Do you have any foolproof techniques when cooking your steak? Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.

Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable. If there's anything I learned in culinary school, it's that I was tragically under-seasoning everything. Salt brings out flavor, people. Don't be shy. Also, please use freshly ground black pepper — not the kind in the little spice jar.

It makes a HUGE difference. Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your very hot skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.

Once you turn it, it's time for the oven. Finish it in the oven. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. Flip it on the sheet pan halfway through. Let it rest. Steak with Chimichurri Sauce. Beef Steak Marinade — this is an excellent option for good value steaks, adds juiciness and tenderises.

Creamy Mushroom Sauce — excellent with steak! Mushroom Gravy — Or another gravy option: Onion Gravy. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Is there a way to tenderise the meat somehow before cooking?

Or is there another recipe you would recommend for a tougher slab of meat? She meant it. I later came to realize this for sure after watching her silently destroy a rack of ribs at a Ruby Tuesday. She and her ribs were in their own little world the entire time. With preparations in place, tonight was the night. My wife would otherwise have done it, and well too, but I was the one who had point tonight.

I followed this recipe to the letter, including the resting period. I basted, basted, basted too. The only thing I did different was add a light coating of cayenne to each side.

It was a smash hit! It was tender, juicy and full of flavor. It had a nice crusty sear to it with a spicy after bite. My daughter insisted everyone try it, including the chef.

Comment of the day!! You ARE a superstar hero dad for making sure she gets that good food! Thanks so much for this cooking method and recipe. I have never been more consistent at anything in my life than screwing up steaks. THIS is what I have spent my life looking for. This is good! Years and years of being an otherwise pretty good cook but a steak-cooking failure were erased tonight.