Steak Cooking Tips From Your Hook & Hock Butchers
CHOOSE YOUR CUT-
Fattier Cuts such as Ribeyes, New York Strips,
Leaner Cuts such as Tenderloin, Top Sirloin, Hanger, Flatiron, Flank
DRY AND TEMPER-
remove from packing, pat dry, season, salt and pepper, and let meat come to room temperature for 30-60 minutes
HEAT-
Heat grill, cast iron or pan to very hot.
SEAR-
Pan/Cast Iron- 1 tablespoon grapeseed, sunflower, or other vegetable oil into pan.
With tongs, carefully lay steak into the pan. Keep the heat medium high. The amount of time depends on the cut. The thicker the steak, the longer it will need to cook. If the steak seems stuck to the pan, it’s not ready to be flipped. After a few minutes, flip the steak and lower your heat a bit. Continue to sear for a few more minutes.
TEMP-
Probe Thermometer, BTW, WE SELL THEM!!- Insert into the thickest part of the steak.
The following chart is a good guide for you.
Rare 120-122
Medium Rare 125-128
Medium 133-135
Medium Well 145-148
Well Done 155
REST- remove from cooking surface, let sit at room temp before cutting for 5 minutes this lets the juices redistribute into the meat.
SLICE-cut against the grain of the meat, perpendicular to the way the fibers are running Especially on Skirt, Flank, Hanger, and Tri Tip.
