I like steak but my husband LOVES steak very much. When we are traveling he always orders steak at least once and he keeps a list of the best and worst places for steak. So I figured I would share my go to recipe with you.
Different cuts will deliver different levels of tenderness and flavor with the cuts from the loin and rib being the most tender. The result will vary depending on which type of cut you decide to get and you will notice a difference in prizes as well.
- Chuck
- Rib
- Loin
- Sirloin
- Round
- Brisket
- Plate and Flank
Cooking times and temperatures vary with each method of preparation, size and shape of the cut. There are several levels of doneness when it comes to cooking steak, very rare, rare, medium rare, medium, medium well or well done.
It’s very much a personal preference but I know a chef in Budapest who does not accept an order for a well-done steak in his restaurant. Simply because he does not want to spoil the quality of the meat, and he says it would be like shoe sole on the table. He is nice enough to offer suggestions to other restaurant that will accept such an order. In our family we prefer it medium.
I made an overview so you can get a better idea of the different levels of doneness.
- Very rare– seared outside, completely red inside
- Rare– seared outside, mostly red inside (75% through the center)
- Medium rare– seared outside, 50% red center
- Medium– seared outside, 25 % pink showing inside
- Medium well– a slight hint of pink
- Well done– cooked until 100% brown
Irish Rib Steak
Equipment
- Frying pan
Ingredients
- 1 slice rib 500 grams
- 2 cloves garlic
- 3 tbsp olive oil
- ½ tsp salt Himalayan
- ½ tsp pepper ground
- 1 tsp butter
Instructions
- Mix 2 tbsp olive oil with the garlic, salt and pepper to make the marinade.
- Put the meat into a ziploc bag together with the marinade and massage it into the meat. The marinade has to cover the whole steak.
- Let it rest for 2 hours. If you intent to cook it the same day you can simply leave it out on the counter and massage it from time to time. If you’re making it the next day leave it to rest in the fridge and take it out 1 hour before cooking for it to get to room temperature. This ensures that the slab of meat cooks evenly.
- Clean and dry the meat with paper towel well before cooking. Be careful to remove all the garlic from the meat because the garlic will get bitter on high temperature cooking!
- Heat a frying pan until very hot but not smoking and add 1 tbsp of olive oil.
- Add the rib and cook for 2 minutes on each side until it is nice and brown.
- Reduce the heat and add butter to the top of the steak, it will melt nicely. Cook for another 2 minutes each side while continuously spooning the butter and olive oil mixture over it.
- Let it rest on a board or plate for 5-6 minutes covered with foil and then it’s ready to slice and serve.