Cooking technique can make or break a steak. You can (and should) start with a beautiful cut of meat, but if you don't cook it properly then you haven't done it justice. One of the saddest things to witness is when a beautiful piece of meat doesn't get the opportunity to live up to its full potential.
The first step towards a truly great steak is the cut - and that's where we come in. Our beef is all 100% grassfed Texas Longhorn, for a lean but tender cut that is full of flavour. We also dry age all our beef for a minimum of 21 days so that even the 'lesser' steaks have the potential to be melt-in-your-mouth good. But the beef you start with is only half the battle.
There are countless ways of arriving at a perfect steak. You can play with marinades and marinade times. You can try complicated cooking methods such as sous-vide or reverse sear slow cooking. And trust me, these can result in some amazing steak. But when you eat as much steak as we do, what you want is a method that is as EASY as it is DELICIOUS. For us, the 'perfect' steak is one that not only tastes like the best steak you've ever had, but also only requires basic ingredients and zero prep time.
What you need:
- Salt (kosher or rough sea salt)
- Garlic Powder
- Olive oil (or can substitute butter or any cooking oil) if cooking in a pan
- A few whole cloves of garlic or chopped onion
That's it. I told you it was easy. It also helps if you have a meat thermometer and in a perfect world, a good cast iron pan.
How to cook it:
1. Take your steak out of the freezer and defrost it on the counter (a few hours) or in the fridge (overnight).
2. If you prefer your steak more well done you may want to take your steak out of the fridge an hour before you're ready to cook it so it comes down to room temperature. If you like it very rare, leave it in the fridge.
3. Lay out steaks and pat dry if necessary. Sprinkle one side generously with garlic powder, pepper, and kosher salt. Flip and repeat.
4. Preheat, preheat, preheat. You want to start the cooking process HOT. This means putting your pan on the heat or (starting your grill) several minutes before it's time to cook.
5. If using a pan, splash some oil into the pan and once it has heated, add your steaks. DON'T overcrowd the pan, especially if you are using anything but cast iron. The pan heats the steak but the steak cools the pan, so too much steak means a cold pan.
6. This is the easy part. Don't. Touch. Anything. It should take 4 minutes to develop a nice crust, which is when you can start checking it. If it sticks to the pan or the grill, DON'T force it. When the crust develops, the meat will release.
7. Flip your steaks and let cook another 4 minutes. If you are cooking in a pan you can add a pad of butter and your garlic/onions and baste the steak in the melted butter every now and then.
8. Remove the steak based on your preference. 4 minutes should result in a steak somewhere in the medium range depending on your heat source. If you have a meat thermometer (which you should if you want consistent steak), then probe the steak in a few places. You want the following temperatures: rare - 120F, medium rare - 130F, medium - 140F, medium well - 150F, well done - 160F. The meat continues to cook after you remove it so the final temperatures are a little higher than these.
9. LET IT REST. Never ever cut a steak right off the grill. Let it sit between 5 and 10 minutes before cutting or serving. Tent it with foil if its cool and you want to keep the steak warm.