Here’s an easy test to see if your pan is hot enough — wet your fingers in the sink and flick the water onto the pan. If the droplets immediately sizzle and evaporate or “dance” across the surface of the pan, it’s ready![1] X Research source
At this point, you can also add any additional dry seasonings you want. Pre-packaged mixes like Johnny’s, etc. are a good choice, as are your own concoctions (for instance, rosemary, thyme, and minced garlic is one common combination). After seasoning your steaks, coat each with oil. This is important for getting a crispy sear — the oil essentially “fries” the outer layer of the steak.
Some cooking guides recommend letting your steaks warm to room temperature before adding them to a hot pan under the assumption that this helps them cook more evenly. Although letting your steaks warm for 20 to 30 minutes almost certainly won’t hurt them, there is some evidence to suggest this claim is just a myth. [2] X Research source
For a well-done steak, you may want to cook a little longer — up to or beyond five minutes. Conversely, for a rare steak, you’ll want to flip the steaks a little earlier — as early as two to two and a half minutes. The debate about whether to only flip a steak once or whether to flip numerous times is an old one. Conventional wisdom dictates that steaks should only be flipped once to give them the best possible crust. However, many modern steak aficionados disagree, instead recommending frequent flipping. [3] X Research source
A firm texture at the edges that becomes softer towards the center of the meat No red remaining in the center (pinkish to light brown is OK) An internal temperature of about 120o to 150o F (49o to 65o C). [4] X Research source
A source of fat. Usually, this is an oil, like vegetable oil, canola oil, olive oil, sesame oil, etc. An acid. This can be a citrus juice (like lemon, lime, or orange), wine, vinegar (balsamic, red wine, apple cider, etc. ) or another acidic liquid. Other seasonings. You can get creative here — anything from Worcestershire sauce to dijon mustard to peanut butter to parsley to garlic to soy sauce can work, depending on whether it pairs well with the other ingredients. Salt and pepper to taste.
It is better to avoid marinating steaks for longer than 24 hours. 12 hours is a sweet spot.
For gas grills, pre-heating is easy — simply set one or more burners to “high” and shut the lid for 5 minutes or so. For charcoal grills, first, you’ll need to light your charcoal, wait for it to flame up, and finally ash over before cooking can begin. This process can take upwards of half an hour, so leave yourself plenty of time. Once your charcoals are ready for cooking, spread them out evenly with a grill tool to prepare the entire grill for cooking.
Once you’re familiar with a gas grill, you can usually expect to get consistent results from it. The same can’t necessarily be said for charcoal grills, whose cooking times can vary based on how much charcoal is used and what temperature the charcoal is burning at. Thus, you’ll want to keep an extra-close eye on your steaks when cooking over charcoal — turn them as soon as you’re satisfied with the dark brown crust on the bottom edge.
Optionally, you may want to consider painting the steaks with leftover marinade during the cooking process to help them develop a delicious exterior. However, you won’t want to apply any marinade once the steaks are finished cooking — since the marinade has come in contact with the raw steaks, this can transfer harmful bacteria to them.
You want the internal temperature of your dutch oven to reach about 130o F (54o C) before you begin to cook your steaks. If your dutch oven doesn’t have a built-in thermometer, you can use a candy thermometer by attaching it to the side of the oven.
Season and prepare your steaks and pan exactly as directed for a pan-searing above. However, only cook your steaks one minute per side — remember, you’re trying to brown the outsides of the steaks, not cook them through.
At this point, drop the bag of steaks into the dutch oven and close it. If necessary, raise the heat setting of the oven slightly to bring it back up to 130o. Cook at this temperature for about two to two and a half hours. As the steaks cook, periodically check their progress. Move the bag and turn it over about once every hour or so to ensure the meat cooks evenly.
You can “eyeball” these ingredients if you’d like — it’s hard to add “too much” of any one of them. For precise measurement recommendations, see the ingredients section above. For extra flavor, try adding a splash of white whine!
If you made a sauce or garnish, pour a spoonful over each steak before serving it on its plate.
The reason this “resting” tactic works has to do with the way that a piece of meat is constructed at the microscopic level. Meat is made up of tightly-packed muscle fibers — as these fibers cook, they contract, forcing out moisture in the inside of the meat. By giving the meat a chance to cool slightly after cooking, you’re allowing the fibers to relax and reabsorb some of this flavorful moisture.
Flavored butter (garlic, parsley, thyme, etc. ) Barbecue sauce Peppercorn sauce Pesto Red wine reduction
French-fried potatoes (fries) Baked potatoes Scalloped potatoes Roasted potatoes Mashed potatoes Boiled potatoes
Fried/caramelized onions Wilted spinach/chard/collard greens Macaroni and cheese Grilled or fried tomatoes Salad Roasted vegetables Onion rings Bruschetta
