ID: bd421dfc...
This easy-to-follow recipe demonstrates how to cook steak perfectly every time, starting with a high-heat sear on the stovetop and finishing in the oven for ideal doneness. The result is a juicy, flavorful steak with a delicious crust.
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Bring steaks to room temperature for even cooking. → Season steaks with olive oil, salt, black pepper, and white pepper. → Prepare garlic compound butter. → Sear steaks in a smoking hot skillet, including rendering the fat cap. → Finish cooking in a 375°F (190°C) oven until desired doneness (130°F/54°C for medium-rare). → Top with garlic butter and rest for 10 minutes before serving.
Bring steaks to room temperature for even cooking. → Season steaks with olive oil, salt, black pepper, and white pepper. → Prepare garlic compound butter. → Sear steaks in a smoking hot skillet, including rendering the fat cap. → Finish cooking in a 375°F (190°C) oven until desired doneness (130°F/54°C for medium-rare). → Top with garlic butter and rest for 10 minutes before serving.
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Always use thick-cut steaks (at least 1-inch) as they are easier to cook perfectly without drying out.
If using frozen steaks, thaw them completely in the refrigerator before bringing them to room temperature.
Choose at least 'Choice' or 'Prime' grade beef for superior marbling and flavor.
A meat thermometer is crucial for achieving your desired level of doneness accurately. Remember the internal temperature will rise by about 5 degrees while resting.
Resting the steaks after cooking is vital. This allows the juices to redistribute throughout the meat, resulting in a significantly juicier and more tender steak.
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