The point here is to allow the salt to dissolve into the top layer of the meat and start breaking down the meat. Season both sides well, and then let it rest at room temperature. Seasoning is simple: kosher salt and lots of coarsely ground black pepper. Twenty minutes isn’t enough time for that, so I like pulling steaks out of the fridge an hour or more before cooking. A lot of comments have been made about pulling things to be cooked out of the refrigerator before cooking to allow it to warm to room temperature. Marbling is the lines of fat running through the meat. Look for a cut of meat that’s approximately two inches thick, with lots of marbling. Don’t avoid asking because of preconceived assumptions. Ask them about the differences between grain-fed and grass-fed beef, the different USDA beef grades, and what their personal experience is with a particular cut. Stop by the local butcher’s shop and talk to them. Regardless of anything I, or anyone else, says, the perfect steak is the one you enjoy the most. If you’re not a fan of that deliciously marbled meat, you can pick up a cut from the loin (strip steak) or try one of the alternative cuts such as flat iron, tri-tip, etc. I will compromise on the cut of steak selection. Now a half-done steak has a significant amount of bone that prevents even cooking. Meat shrinks as it cooks (this is the difference between uncooked and cooked weight.) Does bone shrink? No. Bones aren’t fun to cut out of the meat, and they impair cooking. I’ll make this short: get a rib eye, and get it boneless. There are many cuts of steak to choose from, both bone-in and boneless.

You can’t win them all - I’m using stainless steel. They recommend a lot of flipping, butter basting, and cast iron. Pan or grill? How many flips? Oil, butter, or dry? Salt, pepper, or a rub? How long should it rest after cooking? All of these questions (and their answers) are found in my favorite guide to pan-seared steak on Serious Eats. Prelude to cookingīoth folklore and the internet have lots to say about how to cook the perfect steak. I’m starting off with some general background on the hypothetical “perfect steak” and what others have said about it. Today, I will talk about making the perfect rib eye steak. In my previous post, I talked about the aspects of my Sunday night.

Flat iron steak serious eats