An 8–12 oz (230–340 g) steak is a good size for a single portion. [1] X Research source If you live in the U. S. , USDA Prime is the best cut of meat available, and indicates rich marbling. If you can’t afford that or it’s not available, USDA Choice is the next best, followed by USDA Select.
The steak may release some of its juices as it warms, so place it on the counter in a rimmed baking dish. You should never allow raw meat to sit at room temperature for too long, as it can start to spoil. Keep a close eye on the time while you’re bringing your steaks up to room temperature and do not exceed 30 minutes.
If you’re using charcoal, group the hot coals to one side of the grill. If you hold your hand 3–4 in (7. 6–10. 2 cm) over the hot side of the grill, you should only be able to leave it there for about 2 seconds before it’s too hot. [3] X Research source While you want the high heat to get a great sear on the outside of your steak, you can’t cook it on high heat the whole time, or the outside will finish cooking faster than the inside. To avoid this, focus the heat on one side of your grill, so you’ll have a cooler zone to transfer the steaks to after they sear. [4] X Research source
You might not need to use all of the oil for smaller steaks. On the other hand, for very large steaks, you may need to use a little more.
Don’t crowd the grill too much; there should be at least 1–2 inches (2. 5–5. 1 cm) between the steaks. After 4 or 5 minutes, the steak should be golden brown and slightly charred. If you want diagonal grill marks, you can rotate the steak 45° once during the sear, but otherwise, leave it alone.
Whenever you’re cooking steaks, you should always use tongs. This is because tongs won’t pierce the meat, so the steaks will be able to retain more of their juices as they cook.
The temp for a well-done steak is 170 °F (77 °C). However, since the steak will continue cooking for a few minutes after you remove it from the heat, you’ll get the best results by taking it off the grill just before it reaches that temperature. [10] X Research source
When you’re cooking a steak to well-done, it’s especially important to let the juices settle, since the longer cooking time has a tendency to dry out the meat.
Choose a steak that’s about 8–12 oz (230–340 g) for a single serving.
In addition to seasoning your steak, the salt creates a dry surface on the steak that helps create a beautiful crust when you sear it. Do not leave your steak at room temperature for longer than 30 minutes, or you’ll risk the growth of dangerous food-borne bacteria.
Vegetable oil is a good option for this because of its high smoke point and neutral flavor. If you use another oil, make sure it’s not one that will burn at a high temperature. Canola oil, grapeseed oil, and peanut oil are all also good for cooking at high temps. [15] X Research source If you don’t have an iron skillet, use another heavy-duty skillet that’s safe to put into the oven. Alternately, you could sear the steaks in a skillet, then transfer them to an oven-safe dish to finish cooking.
After the 2-3 minutes are up, the steak should be lightly browned and shouldn’t stick to the pan when you flip it. Searing one side of the steak like this may help hold in the juices, resulting in a more tender steak.
A spatula can tear the crust off the bottom of the steak if it’s not ready to release from the pan.
If you like, you can add herbs and aromatics to the pan along with the butter. Thyme is a popular addition to pan-seared steak. Just drop 1-2 sprigs in when you add the butter, then remove the stems before you serve the steak.
If you need to, you can tilt the pan to make it easier to pick up the butter with the spoon.
To ensure the steak is cooked to your likeness, go by temperature, not time. This will ensure a more consistent result. Use a potholder to transfer the skillet, since the handle will probably be hot.
