Five easy tips to cook the Best. Steak. Ever.

When I want to treat myself, I don’t reach for chocolate or cake. I’m a savory girl. I go for steak. Or ribeyes to be specific.

“The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.”

Ribeyes aren’t an inexpensive cut of meat. When I decide to treat myself I don’t look for the cheapest option; I want the best tasting steaks. IMHO the best place to find top quality beef is from a local farmer.

Being a small business owner myself, I have made a conscious effort to support local businesses, especially farmers. When you purchase from the big grocery stores you never know where their meats are coming from, or how long they have been sitting around. When you purchase beef from a local farmer you know exactly what you are getting because of strict laws on the processing and labeling of meat. So you know exactly when the beef was processed.

That is why I love purchasing my produce, meats, and other North Carolina-made products from The Produce Box. I always know they will be fresh and delicious!

The Produce Box is a wonderful service here in North Carolina that provides you with fresh produce, meats, dairy, and bakery items directly from North Carolina farmers and other small business owners. Each week there is a different selection, depending on what’s available and in season, and unlike a CSA (Community-supported agriculture), you choose exactly what, and how much you want to purchase. It’s like a farmer’s market brought right to your door. (Want to become a member? Check it out here!)

Last week in my Produce Box order I received some delicious FirsthandFoods.com ribeyes. FirsthandFoods is a “wholesale meat business that feeds the growing demand for locally sourced and downright delicious beef, pork and lamb.” I could tell by the gorgeous marbling that this was going to be a tasty steak!

When you are going to invest in a good ribeye, you want to be sure you cook it correctly. There is nothing worse that drooling over a delicious looking ribeye and cutting into something that has been overcooked or is chewier than a piece of beef jerky.

Five easy tips to cook the Best. Steak. Ever.

Step 1: Let your steak rest at room temperature for 30 minutes prior to cooking.

If you try to cook a cold steak in a hot pan, or a cold steak in a cold pan the steak will not sear correctly. It will stick to the pan, and you won’t get an even, caramelized crust you find on a good steak.

Step 2: Pat your meat dry with a paper towel to remove excess moisture, then season. Excess moisture will prevent the meat from developing an even crust. To achieve a flavorful steak generously salt and pepper every surface. Yes, season all sides of the steak, not just the top and the bottom.

Use more seasoning than you think you will need. Once you sear the steak it will be too late to properly season. The seasoning will just sit on the outside of the steak and not penetrate the middle for an even flavor.

Step 3: Preheat an or for several minutes, until you can feel the heat coming off the bottom of the pan when you place your hand over the surface.

Then add your oil and steak. (DO NOT COOK WITH OLIVE OIL. Use an oil with a high smoke point like vegetable, canola, sunflower, or grapeseed.)

Step 4: Once you place your steak in the pan, leave it alone (i.e., don’t move it), otherwise the meat won’t brown properly or develop an even, caramelized crust. Once the crust has formed you can flip the steak. You will know it’s ready when the steak no longer sticks to the pan.

Use to flip the meat, not a spatula. You don’t want to scrape off that delicious crust.

Step 5: If you have a thicker cut of meat, sear all sides and then finish cooking in the oven.

with butter, place in a 450 degree F preheated oven, and bake until desired temperature. Once removed from the pan, rest your steak at room temperature for 10 minutes to make sure the juices get absorbed evenly throughout the steak. I know it’s hard to wait, but it REALLY makes a difference! If you cut your steak straight from the oven all the juices will run out and it will be dry and tasteless.

Below you will find a temperature guide to finishing off your steak in the oven. These times are approximate as all ovens are different.

Pro Tip: Use an instant-read thermometer to ensure you do not overcook. I use this awesome corded for a perfect temperature every time.)

 

There you have it! Five easy tips to cook the Best. Steak. Ever.

How do you like your beef cooked? As you can tell, I’m a rare-to-medium-rare girl, myself.