Beef: It’s What’s for Dinner
When it comes to cooking steak at home, you’ve got three options: grill, broil or saute. (Roasting works best for larger cuts such as whole tenderloin.) To prep, let the meat rest at room temperature for about thirty minutes so that it will cook evenly. Trim fat to an eighth-inch to seal in juices and allow optimal flavor. Brush with olive oil and sprinkle with salt and freshly ground pepper no more than ten minutes before cooking or juices will begin to leak.
Grilling: Preheat grill. Charcoal and hardwood grills will burn at much higher temperatures than gas grills.
Broiling: A broiler pan is essential unless you want a bed of bubbling fat under your steak or all over your oven.
Sauteing: Permitted but is best for cuts under a half-inch thick (and what kind of steak is that?). If you must attempt it, use a seasoned, preheated cast-iron pan and prepare for smoke.
Is It Done Yet?
Color speaks but it also leaks. So how do you check the temp without impaling your meat? Use your hands. Prodding the muscle between your thumb and index finger will tell you where you’re at. Feel the inside of the muscle (palm side) while touching your thumb to your index finger: That’s rare. Move your thumb to the middle finger, and you’ve got medium-rare. Thumb to ring finger is medium, and thumb to pinky is well-done (or, as we call it, garbage).