8 Tips to Cook a Perfect Steak
In a Nutshell
Choose high-quality rib-eye with visible spinalis muscle, bring steak to room temperature, dry thoroughly, and season with salt 40 minutes before cooking. Cook by internal temperature using a wireless thermometer to reach 125°F for medium-rare (accounting for 10°F carryover cooking during rest), and flip only once when the steak reaches about 110°F. Rest the steak on a rack before slicing on a cutting board, and finish with hot-water cleaning of the cast-iron pan.
These notes were generated by AI and may contain inaccuracies.
In today's video, eight different tips for making the best steak will be shown. The creator has been a carnivore for about 4 years. Emma the Carnivore makes cooking videos all the time. A great rib-eye steak will be made.
A nice, flavorful piece of meat is needed. When buying rib-eye, the price per pound remains the same whether choosing any rib-eye. Not everything looks the same. The spinalis part is all around and is amazing. A rib-eye without this part could have been bought for the same price. Newbies buy one that has none of this, which is actually the best part. The eye and the spinalis are the best part, the most valuable part, and the most delicious part. It is almost like Wagyu meat. Many people cut it from the rib-eye and cook it separately. Some store-bought rib-eyes do not have this part at all, or have very little. The best one was specifically chosen. The tip is to get the most out of your money, whether it's a rib-eye or any other steak. It is wise to choose the best quality meat. A sharp eye is needed to choose the best piece.
The number one best tip is to always keep the steak at room temperature. This is very important because if it is not at normal temperature, the inside may remain cold during cooking and not be fully cooked.
Paper towels are needed to wipe the meat. It is a very small task but makes a huge difference. If not dried well, it will become soggy because it will be wet and moist. Once wiped down and all moisture removed, it can be fried to perfection.
Salt or salt source should be taken. The steak should be seasoned beforehand, about 40 minutes in advance. If spices are added a few seconds before putting it in the oven, the flavor will only be on the top. If spices are added beforehand, a chemical reaction occurs called osmosis. It draws out some moisture and creates a kind of brine, which allows the salt to penetrate the meat and enhance the flavor. More salt than thought is needed. Many people make this mistake. This is a large piece of meat about an inch and a half thick, so add more salt than thought because it is quite thick.
Of all the tips given, this one is the most important and most people make this mistake. The steak should be cooked by temperature, not time. Many people cook according to the time. There are many charts or graphs available online that say if the rib-eye is one inch thick and medium-well is wanted, cook it for 8 minutes, flip it, then cook it for 7 minutes. They are all nonsense and enough to ruin such a beautiful steak. A thermometer should be used and cook according to the temperature, then it will be perfect. A lot of money can be saved. Imagine what it would be like to have such a beautiful piece of meat wasted.
Today's tip is courtesy of video sponsor Tifer Sync Gold Wireless. This is a dual Bluetooth thermometer. It has two thermometers, which is great. When making brisket, one can be put on a point and one on a flat. It has a black line on it. It is very important to insert it beyond the black line inside the meat, but not too deeply, because this is another sensor that will show the surrounding temperature. If put on a grill, it will show the temperature of the firebox. This will show the internal temperature. When inserting it into the steak, it is very important to insert it right in the middle and straight down, not at an angle. It should not be on the edge, but right in the middle. Then push it down past the black line so the black line is no longer visible.
The steak is liked medium rare. It will be done up to 125. Medium rare is actually 135, but the trick is when taking the steak down, it must be allowed to rest. When allowed to rest, it will actually continue to cook and rise another 10 degrees. If lowered to 125 and rested, it will reach 135. 135 is the perfect medium rare. Use the code homesteadhow for 10% off.
The heat should be turned on so it has time to warm up. Many people make the mistake of immediately putting their rib-eye on top of it. It has to be hot. A nice squeaking sound should be heard when putting it in. This thing is very heavy, so it will take a while to heat up. The pan is also important. A nice cast iron skillet is being used. Cooking steak in cast iron tastes much different than in stainless steel. It can also be cooked on a grill or anywhere else. This is a great advantage with a Bluetooth thermometer. There are thousands of ways to cook it. Beautiful steam is rising, showing it is going very well. It was put on medium heat.
The target temperature is 106. The goal is to go to 125. The general rule was to flip it towards 100. The steak was flipped at 110 degrees. The advice was: don't push it, don't touch it, and wait a lot longer than thought. The steak was waited on until it was 110 degrees. It will go up to 125 before turning around. It was not sticking. If it had stuck, it would have been realized it was too early to flip it.
The next suggestion is that it needs to be left for a while. Before, it would be eaten straight away, but if left, it makes a huge difference in taste. A little rack and pan are used because it is going to be pretty juicy. Cooking is complete. It vibrated on the phone. It ended there too. The steak was taken down right now.
A bonus tip on how to clean a cast iron pan is given. Paper towels are taken and water is gotten very hot and steamy. Turn it on. This will create steam. Sometimes it can just be cleaned with that. Sometimes it can just be cleaned with a paper towel. Try to remove food particles and most of the fat, because that fat should not go down the sink and clog the drain. Once it is fairly clean, a great brush is used. It works really well. Smoke is rising from the water, so it is hot water and a hot pan. Keep face away and then use this brush. Dry it a little and then go back to the towel and take some towel on the paper towel. A light coating should be put on it. It will be shiny. This will keep it safe and good until the next time it is used. While doing these things, cleaning the pan and preparing it for the next use, the steak is resting, fully cooked, and now absolutely perfect.
The steak should be eaten on a cutting board after it has rested. The steak should not be eaten on a plate. A lot of salt can be added because of being crazy about it, but salt can also be sprinkled around the cutting board. Then the first bite can be tasted. If more salt is needed, dip it in. It was too raw. After the alarm went off, the steak was taken down, and it came out perfectly medium rare. Literally perfect. Imagine if just guessing.
After the alarm went off, the steak was taken down, and it came out perfectly medium rare. Literally perfect. Imagine if just guessing. The first bite was taken. This is done. It was incredibly delicious. It tastes like butter. Butter was not even used and the outside is so beautiful. It has a great texture on the outside. It has a perfect seal on it. Perfect sear. Absolutely delicious. It was the easiest thing to make. Many thanks to today's sponsor, Tyfer. This is truly a game-changer. The grill scraper is amazing. It is made without any bristles. There are no scales on them and the grill now looks much cleaner than before. The link is given in the description below.
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