If you love a great steak, you will want to grab your carbon steel pan and your favorite cut of meat. Most foodies love a superb steak consisting of a deeply browned crust on the outside with a rosy medium-rare center. Whether you have a New York strip or ribeye, you will want to pay attention - you don't need an outdoor grill to get that delicious flavor at home. Just grab a few ingredients and your favorite pan or skillet to achieve some satisfying results.
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Find the Right Cut of Steak
You can find fantastic cuts of meat along the back of the cow, often referred to as the "hoof and horn" by butchers. When the cuts are closer to the shoulder and leg areas, they tend to be tougher since the cow's movement works out those areas. That is why beef shanks and briskets need to be braised at a slow and low temperature to soften up those connective tissues. Cuts like T-bone, tenderloin, strip, and ribeye are located in areas that don't get strenuous exercise. These tender cuts are a perfect choice for your steak dinner.
Before selecting your steak, you need to understand the term "marbling." Unlike those chewy, chunky bits of fats cut off the steak, marbling is white fat that branches evenly through the tissue, giving it a delicious flavor. Not only is the taste affected, but marbling helps with the texture of the meat. The best cuts of meat will have gorgeous marbling throughout the steak.
Now that you are hungry, here is a breakdown of the best cut for this stovetop recipe:
- Ribeye: This is a large, round-cut that features exceptional marbling. Many steak lovers choose this cut because it's tender, hearty, and flavorful. You can purchase it as a bone-in or boneless variety.
- Strip steak. In some circles, this cut is called the New York strip. It has a more rectangular cut, and it is usually boneless. The strip steak is known for its deep, rich flavor and marbling. While it is less tender than a ribeye, it is another preferred choice for meat-eaters due to its wonderful taste.
- Tenderloin: This cut does not have marbling, but it makes up for that with its tenderness. Tenderloins are not as flavorful as other cuts. A filet mignon is cut from the smaller end of the tenderloin, and it is served with a butter base to boost the flavor.
- T-bone: Last but not least, the T-bone. This cut is both a filet and strip steak, divided by the T-shaped bone. Since it is a substantial cut, it is the perfect choice for a large crowd. With that, it offers something for everyone. You can get both the flavor of the strip and the tenderness of a filet. If you wonder about a porterhouse steak, it is just a T-bone with a bigger tenderloin portion.
Why Cook Steak on the Stove?
Now that you have chosen your preferred cut of steak, it is time to get it ready for the stove. You might be tempted to grill, but you can make a delicious 5-star steak in your own home with a carbon steel pan. This recipe is the perfect alternative if you want that excellent steak flavor, but the outside weather is inclement. You will not miss out on any taste of the steak. Plus, it is such a convenient way to cook steak that you may never go back to the grill again.
With a carbon steel pan, you have complete control of the temperature. You can quickly bring the steak from the stove to the oven without any problems. Along with that, cleaning up is a breeze. All you need is a little oil in the pan, and you are on your way to cooking one of the best steaks that you have ever tasted.
Related: Red Snapper Fillet Provençal
The 5-Star Steak Recipe
If you want the perfect stove (or oven) cooked steak, you are in the right place. This is an easy recipe that everyone can make with the help of a carbon steel pan. For the ingredients, you will need:
- Nonstick skillet
- Meat Thermometer
- 2 (16 oz.) steaks, 1 ½ inch thick, trimmed
- 1 tsp. pepper
For your steaks, you want to choose one at least 1 ½ inches thick. With that, you can ensure that you will not dry out the meat in the cooking process. Take some salt and sprinkle it on the meat, allowing it to rest for 45 minutes before cooking.
After that, refrigerate the steak. When ready to cook, pat them dry and take some pepper to sprinkle both sides.
Take your unheated carbon skillet and place the steaks about one inch apart from each other. Set the temperature for high heat and cook for 2 minutes. You will want to flip the steak and cook on the second side for an equal amount of time. Don't worry about browning. They are just getting seared at this point.
After that, you need to flip the steak while reducing the heat to medium. Continue to cook, flipping the steak every few minutes until browned.
Take the meat thermometer to see if the steak has reached the desired temp. If the meat measures 125 degrees, then it is medium-rare. You can cook about 4 to 10 minutes longer for the desired doneness. At this time, the steak should be sizzling gently. If not, lightly increase the heat, but reduce heat if the skillet begins to smoke.
You are all done. Transfer the steaks to a cutting board and allow them to rest for 5 minutes. Slice up the steaks and season with flaked sea salt to taste.
If you want to cook in the oven, you need to first sear the steak on both sides for about 3 to 4 minutes. After that, place the carbon steel pan into a preheated oven (at 450 degrees) until the steak reaches the desired temperature, usually after 6 to 10 minutes.
All you need is the perfect cut of meat, a high-quality carbon steel pan, and a few minutes. With that, you can have the perfect 5-star steak recipe.
Are you ready to try this fantastic steak recipe? We have high-quality carbon steel pans at de Buyer that will help you get the perfect sear for those steaks.