Perfectly Marbled Steak Recipe

When oil is just about to smoke add steak.

Perfectly marbled steak recipe.

Some people like to enhance flavour and tenderise meat with a marinade. For steak that s 1 1 2 inches thick or more the best strategy to ensure meat that s perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear. Use strong tongs to press the edge of the steak into the pan rolling and cooking edges until the fat is rendered. What are the different grades of beef.

For thick cuts such as ribeye strip steak or t bone choose steaks that are 1 1 2 to 2 inches thick for maximum juiciness. If the steak is still sticking to the grates leave it be for another 10 20 seconds with tongs turn the steak 90 degrees and allow to sear for another minute. Season steak with salt and pepper on both sides. There are three grades of beef steak that you will find in a us supermarket.

A perfectly cooked well marbled steak is like heaven on a plate. For a classic steak au poivre peppered steak sprinkle lots of cracked black pepper and sea salt on to a plate then press the meat into the seasoning moments before putting it in the pan. You can season or marinate the steak before grilling. A well marbled steak is a thing of beauty and looks like the picture above.

After two minutes use your tongs to gently lift up the edge of the steak. Salt your steak in advence 2 hrs for every 1cm of thickness. It will have specks of fat running through it that will baste the steaks as it melts and adds tremendous flavor while keeping the steaks tender and juicy when cooked properly. Return steak to pan flat side down reduce heat to medium and cook until desired degree of doneness about 2 2 minutes for medium rare.

Sear until a brown crust forms about 2 minutes per side. My steak marinade is perfect for making the steak full of flavor and juicy. The pan sear method will work for either thin or thick steaks. It should release from the grill grates easily and you will see sear marks on the bottom side of the steak.

Select choice and prime. In a medium skillet over medium high heat heat oil. 4 1 1 4 to 1 1 2 inch thick boneless rib eye or new york strip steaks about 12 ounces each or filets mignons 8 to 10 ounces each trimmed.