4 Best Ways To Cook A Steak

To make a crusty pan seared steak, make sure you have a rib eye or NY strip steak that is at least 1.5 inches thick. By the time the crust forms, the inside of the steak will be perfectly cooked.

To ensure the cast iron pan is evenly heated, place in a 500 degree F oven for 30 minutes. If you are in a rush, preheat the pan over medium-low heat for 6 minutes and then raise the heat to medium-high for another 3 minutes.

Season the steak with a generous amount of salt and a few cracks of black pepper all around. I have found that most home cooks don't use enough salt, especially on steak. Salt makes the steak taste more beefy, so be generous and allow the steak to sit at room temperature for 20-30 minutes. A cold steak in a hot pan will cook unevenly.

Here's how the pan seared steak recipe works. Set the preheated cast iron pan over medium-high heat and add enough oil to coat the bottom. Place the steak in the pan and press down with your hand so the meat is making good contact with the pan.

Set a timer for 2 minutes and then flip the steak and cook another 2 minutes. Flip again and turn the heat down to medium low and cook another 2 minutes. Flip one more time and immediately add 1 tablespoon of cubed butter on top of the steak along with a few smashed garlic cloves and fresh sprigs of thyme.

Cook the steak one more minute while continually basting the steak with the melted butter using a spoon. Tilt the pan back and spoon as much butter over the meat as possible.

Remove steak from pan and allow to rest 5 minutes before cutting. This technique for pan seared steak ensures that the sear mark never goes too deep into the meat, that is why we flip it every two minutes.

Once the skirt steak is sliced, spoon over some zesty salsa verde. It will compliment the flavor of the beef and cut through the richness. For the salsa verde recipe, you will need some really good extra virgin olive oil, capers, stone ground mustard, lemon zest & juice, fresh parsley, and pepper flakes.

You can make the salsa verde ahead of time and store in the fridge for days.

The salsa verde is the easiest sauce you can make for skirt steak, but will also work on other cuts of meat, chicken, or pork. Try spooning some of the salsa verde over my crispy skin chicken thighs with red cabbage slaw.

Also, take advantage of my $1 olive oil promo code from The Oil Club. It's some of the best extra virgin I have ever tasted and the promo is a steal!

For the reverse sear steak, make the spice rub by combing the smoked paprika, ancho chile powder, cumin, and cayenne pepper. Mix well and season the steaks with a generous pinch of salt and spice rub on all four sides of the steak. At this point you can marinate the steak uncovered overnight in the fridge on a wire rack set inside a sheet tray. This will allow the salt and spices to penetrate down deep in the meat. Or you can let the steak sit at room temperature on the wire rack for 30-60 minutes. Pre-heat oven to 275 F and insert a digital probe thermometer horizontally into the center and deepest part of the steak. Cook the steak on the wire rack set on the sheet tray with tin foil underneath until the internal temperature reaches 115 F. This will take about 30-40 minutes and the steak will be perfectly medium-rare after it sears in the pan.

Remove the steak from the oven and allow to rest for a few minutes while you pre-heat a cast iron pan

just below high heat. After 3-4 minutes, add enough oil to coat the bottom of the pan, remove the thermometer and add the steak. Push down on the steak for 10 seconds so it makes maximum contact with the pan and sear for 60 seconds, or until nice and crusty. Flip and repeat on the second side, using the tongs to push the steak down. Flip the steak on all sides to sear it all around. Remove steak from pan and allow to rest for 5 minutes. Slice and enjoy!

For the sous vide steak, set the immersion circulator to 125 F for medium rare, and add enough water to a pot. Season the steak with a generous pinch of salt and pepper all over and place inside of a good quality zip top bag. Place 3 sprigs of thyme on top of the steak and seal the bag almost all the way. If cooking more than one steak, only use one steak per bag. Place the bag in the pot of water and use water displacement to push all the air out of the bag and then seal it up. Watch the video to see how I do this. Cook for 2.5 to 3 hours, making sure the steaks are submerged in the water, I like to clip the bag to the side of the pot. Remove steaks from the water and the bags. Pre-heat a cast iron pan just below high heat for 3-4 minutes. Pat the steaks dry with paper towels and make sure to remove as much moisture as possible. Season the steak with a touch more salt on both sides, add enough oil to coat the bottom of the pan, and sear the steak on all sides for about 1 minute, or until crusty and golden. Allow the steak to rest for 5 minutes, slice and enjoy!

For the pan seared steak, season the ribeye or strip with a generous amount of salt and pepper on both sides and allow to sit at room temperature for 30 minutes. Pre-heat the cast iron pan in a 500 F oven for 30 minutes so it can evenly heat up. Remove pan from oven and place medium-high heat. Add enough oil to coat the bottom of the pan and add the steak. Push down for a few seconds so the steak makes good contact with the pan and cook for 2 minutes. Flip and cook another 2 minutes. Flip the steak back to the first side and turn the heat down to medium-low, cook another 2 minutes. Flip and immediately add butter on top of the steak along with the smashed garlic and thyme. Cook for 1-2 minutes more, constantly basting the steak with the melted butter using a spoon. Remove from heat and let the steak rest for 5 minutes and then enjoy!

For the skirt steak, make the coffee spice rub by combining the ingredients in a small bowl and mix well. Season both sides of the skirt steak with a generous pinch of salt and some of the spice rub. Allow to sit at room temperature for 20-30 minutes. Pre-heat a cast iron pan over medium-high for 3 minutes, add enough oil to coat the bottom, allow it to heat up for 30 seconds, then add the steak. Allow to cook undisturbed for 3-4 minutes then flip and cook another 3-4 minutes, or until your liking. Allow the steak to rest 3-5 minutes, slice the steak against the grain and serve with the salsa verde. Enjoy!