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Wednesday, July 22, 2009
Beef Week: Steak cooking tips, plus a recipe for compound butter
Posted by Leslie Green on Wed, Jul 22, 2009 at 2:00 PM
Filet was on sale today for $13.99 a pound! I usually buy ribeyes, but this was too good of a deal to pass up.
Before I slapped it in a pan, though, I had to review my rules for cooking the perfect steak
1) Start off with a super hot cooking surface. I get my grill -- topped with a cast iron flat plate -- to 500 degrees.
2) Always bring your meat to room temperature prior to cooking. This ensures even cooking.
3) Less is more. Drizzle with canola oil, and put a nice thick coat of kosher salt and freshly ground pepper (although, honestly, how many of you have a pepper shaker in your house?).
4) Don't flip.
Place the steak on your cooking surface and resist the urge to flip it. Let it sit there and form a nice crunchy crust. About 4 minutes. Then flip and don't you dare
touch it. DON'T DO IT. You want the same nice crust on that side, too.
5) Let your meat rest before cutting into it. I know it might be difficult to wait, and me being quite impatient this took a while to get used to. But if you cut into meat that has not rested, it will look like a blood bath on your plate because the juices haven't had time to redistribute.
6) Top it with this yummy compound butter:
All Purpose Compound Butter
1 stick butter, softened
juice and zest of 1/2 lemon
2 tablespoons fresh parsley
2 cloves garlic minced and sauteed in butter
Salt and pepper
Mix all ingredients together, mashing until incorporated, and place on a sleet of cling wrap. Roll into a log, wrap and freeze until hard.
Enjoy,
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