A mighty fine steak doesn’t have to be relegated to a summer time treat, fresh off the grill. Nor does it have to be a restaurant only indulgence! If you’re gonna drop the cash that goes along with a nice cut of steak however, you want to make sure you know how to cook it right! And a big part of cooking it perfectly is knowing how you like your steaks. Do you like them rare? Medium rare, or even medium? Knowing this ahead of time will save you a lot of heart ache in the future. I like mine medium rare, my boyfriend likes his rare. Since I know this though I know I will be done cooking his steak before I’m done cooking mine. If I didn’t pay attention to such details one of us would be unhappy with what is supposed to be a rare treat. That’s unacceptable.
You will need a cast iron skillet for this recipe, an oven, a well ventilated kitchen (or a tolerance for smoke) and you will need a meat thermometer to be absolutely certain of doneness, until you are more familiar with the feel of steaks at different stages of cooking.
Rare steaks are 120-125°F
Medium rare 130-135°F
Medium well 145-155°F
Keep in mind the steaks will keep cooking once removed from heat. There are three main steps to the perfect steak.
1.) The sear.
2.) The cooking. and
3.) The resting.
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