How To Cook a Steak To Perfection

Steak dish

Now, cooking a steak to 'Perfection' might vary from person to person. I am someone who feels that a great steak is juicy and easy to cut through, and has many flavors in it. If you were to ask my family though, they would all tell you that a steak is not a steak until it has been thoroughly burnt (or blackened as they call it).

The way I'm going to show you to cook it is a way that will give you all the control when it comes to getting it right for your taste buds.

You will need:

  • A frying pan with a suitable lid
  • Some soften butter
  • Optional Seasonings: Oregano, garlic powder, onions, salt or pepper, basil, dijon mustard, brown sugar, or Johnny's seasoning salt.

To make it the easiest, just get some Johnny's easoning salt. That's what we'll use in this recipe.

Step 1

Prepare for cooking. Get out your frying pan and put it on the burner. Spray on a thin layer of Pam non-stick spray, and then throw in a spoonfull of butter. Have your pan on a high heat and let it warm up a little while you get the steak ready.

At this point in time I usually put a few shakes of seasoning salt in the pan. Not only will it mix with the butter and coat your steak, but the smell is great too.

Buy fresh steaks for this endeavour; it will take less time and prevent freezer burn.

Get out your steak and throw it on the cutting board. Use your hands to flatten it out as much as you can without pulling it apart. Steaks are generally pretty tough, so don't be afraid to give it a little elbow grease.

Once you have softened your meat a little, throw it into your frying pan. Give it about 2 or 3 minutes and then flip it over. Now is time to turn your heat down. Set it at a medium to low temperature. Somewhere in the middle of medium and low is best, but I'll leave it up to you since every oven is different.

Shake on a little more seasoning salt and then place the cover on the pan.

Step 2

Cook the steak. You will want to let this steam cook for anywhere from 10-20 minutes like this, depending on how done you like your steak to be. This form of cooking is one of the best for getting the juicy flavor out of your steak. Make sure to flip it over every 5 or so minutes to get an even cooking, but make sure to put the cover back on after you've flipped. Also throw in a few spoonfuls of butter when you see the pan getting a little dry. The butter will help keep moisture in there and help keep the steak from shrinking so much.

While watching the steak cook, and flipping it occassionally, this is a good time to prepare any side dishes. This will also save time.

Good things to have with a great steak: mashed potatoes, sweet corn, peas, spinach, steamed asparagus, cottage cheese, or fresh peaches.

If you're the type, a small glass of wine will heighten the flavor of the steak as well.

Step 3

Stop cooking at the right time. When your steak appears cooked to your liking from the outside, you may be able to tell how done it is by pushing gently on it with a utensil to see how soft it feels. If you don't trust this method, use a thermometer:

  • Rare is generally 135 degrees F
  • Medium-rare is about 140-145 degrees F
  • Medium is about 160 degrees F
  • Well done is 170 degrees F

If you don't have a thermometer to stick into your meat, you can also take out a sharp knife and cut a small slit into the center of the steak. If it is redder than you prefer, turn your burner down and let the steak simmer under the cover a little longer. Remember, steak will continue cooking on your plate as well.

Place the steak on your dinner plate with its side dishes and enjoy!


Steam cooking is the ultimate way to get a perfect steak because it save the flavor. It will keep that delicious steak flavor in the steak, instead of evaporating.

The Magick Green Fairy....
 

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Comments

Aug
21

I love the detailed information that you have shared with us, readers, throughout your article. It makes it easy to understand the process and avoid the frustration caused by messing up due to lack of info. I intend to try it out soon!

By Sylvie Leochko