Exploring Various Cooking Methods —— Different methods of cooking steak

I remember once I tried to cook steak in the kitchen, but failed because of the wrong method! So, I vowed to unlock the perfect way to cook steak. Today, I will talk to you about different ways to cook steak to make your taste buds jump!

Different Ways to Cook Steak

First of all, the most common way is to fry steak. I will first let the steak return to room temperature, then use kitchen paper to dry the surface moisture. Then, heat olive oil in a frying pan, put the steak in, and fry it over high heat to lock in the gravy until both sides are golden brown, and finally put it in the oven to bake to the desired doneness. The steak made in this way is crispy on the outside and tender on the inside, super delicious!

Of course, I also like to use the oven to grill steak. I will first marinate the steak with salt, black pepper and other seasonings, then put it in the preheated oven and bake it quickly at high temperature to form a crispy crust on the outside of the steak while still maintaining a tender taste on the inside.

In addition, there is another special cooking method, which is to fry steak in a cast iron pan. The cast iron pan has good heat preservation performance and can evenly transfer heat, so that the steak is heated more evenly. When frying steak, I will first heat the butter in the cast iron pan, then put the steak in, fry until both sides are golden brown, then cover the pan and fry slowly over medium-low heat for a while, so that the steak can fully absorb the aroma of the butter.

Finally, there is a relatively easy cooking method, which is to use an air fryer to grill steak. I will marinate the steak with seasoning first, then put it in the air fryer, set the temperature and time, and wait for it to be cooked. However, it should be noted that the heating method of the air fryer is quite special, so the taste of the grilled steak may be different from that of traditional frying or grilling.

Is steak best medium or medium-rare?

There is no such thing as medium-rare steak. If it is medium-rare, the center of the steak is pink. After cutting it, you can see a beautiful brown circle on the outside of the steak, and the taste is crispy on the outside and tender on the inside. The juice is well locked, with both the tender texture of the meat and the aroma brought by frying and grilling. It is soft, tender and juicy, and a little chewy.

As for the doneness of steak, it mainly depends on personal taste. If you like the meat to be more tender, medium is a good choice. But if you can't accept the pink center of the steak, well-done or medium-rare may be more suitable for you. However, in professional steak rating, medium is really a great doneness that can taste the original deliciousness of the steak.

Different ways to cook steak medium-well?

To fry a steak until medium rare, take it out of the refrigerator and leave it at room temperature for about 30 minutes to warm it up. Use paper towels to dry the surface moisture, sprinkle with salt and black pepper and marinate for 15 minutes.

Heat a pan, add a little olive oil, put the steak in, and fry over medium-high heat for 2-3 minutes until a nice charred crust forms on the surface, then turn it over and fry for another 3-4 minutes. Then stand the steak upright and fry the sides to lock in the juices.

If using an oven, preheat the oven to 200°C. After the steak is marinated, fry it in a pan over high heat for 1-2 minutes on each side to allow the surface to change color quickly, then bake it in the oven for 5-7 minutes, adjusting the time according to the thickness of the steak. After baking, take it out and let it stand for 5 minutes to allow the juices to redistribute. This way, the steak is medium-rare, with a light pink center, and is tender, juicy, and chewy.

What is the most tender steak to cook?

If you want to talk about the most tender steak, fillet steak must be at the top. Fillet steak is taken from the tenderloin of the cow, which has less exercise, tender and soft meat, and almost no fascia. When cooking, cut the fillet steak into appropriate small pieces and put it into boiling water with salt, black pepper and a small amount of olive oil. Cook for about 3-5 minutes, and the specific time can be adjusted according to the size of the steak. The cooked fillet steak has a delicate taste and a great feeling of melting in the mouth.

There is also a rib-eye steak, which has a piece of fat-rich "eye meat" in the middle. When cooking, some of the fat will melt into the meat, making the steak more tender and juicy. First, marinate the rib-eye steak with salt, cooking wine, onion, ginger, garlic, etc. for 15-20 minutes, put it in cold water, and simmer it over low heat for about 7-10 minutes. The steak cooked in this way will have both tenderness and rich flavor.

In addition, sirloin steak can be very tender if it is properly prepared. However, there is a circle of fascia on the edge of sirloin steak, which can be slightly cut or scored before cooking. After marinating, put it in water at a temperature of 80-90℃ and cook for 10-12 minutes, which can keep its meat tender and its unique flavor can also be displayed.

What cut of steak is best for steak?

In my many years of cooking experience, I have found that there are several parts of steak that are really great choices for making steak. First, fillet steak, also known as beef tenderloin, is super tender, with almost no fat and a delicate taste. It is very suitable for steak lovers who pursue tender, low-fat and healthy meat. When frying fillet steak, fry it slowly over low to medium heat to maintain its tender taste.

Secondly, rib-eye steak is also a good choice. This part of the steak has rich marble texture, tender and juicy meat, and a noticeable fat in the center, which will melt during the cooking process and increase the flavor of the steak. Rib-eye steak is suitable for high-temperature and fast frying to lock in the juice and flavor.

Sirloin steak is also highly regarded. It is located in the lower back of the cow, with firm meat and moderate fat. It tastes slightly tougher than rib-eye steak, but is equally juicy. Sirloin steak is suitable for medium to high heat to maintain its firm texture and rich flavor.

Of course, in addition to these common parts, short ribs and shanks are also good choices. Short ribs are tender and rich in fat and collagen, suitable for slow frying or grilling; while shanks are lean and less fat, tender and chewy, suitable for pan-frying, grilling and other cooking methods.

Is sirloin or ribeye better?

Sirloin steak and rib-eye steak actually have their own merits. Sirloin steak is the meat on the outer spine of the cow. It is relatively tender and juicy with a moderate fat content. One of its major characteristics is that there is a circle of white meat tendons on the outside of the meat. When fried, this circle of tendons will become very chewy, forming a wonderful taste contrast with the tender meat. If you like the chewy taste and want to enjoy the tenderness of beef at the same time, sirloin steak is a good choice.

Rib-eye steak is taken from the ribs of the cow. There is a piece of tender meat like an eye in the middle of it, which has a relatively high fat content. During the cooking process, the fat will slowly melt and seep into the meat, making the steak taste more juicy and tender. In addition, the beef flavor of rib-eye steak is very strong and tastes mellow. If you prefer soft, juicy and fragrant steak, rib-eye steak is very suitable.

So which one is better depends on personal taste. If you like a rich, chewy and tender taste, choose sirloin steak; if you prefer soft, juicy and rich flavor, then ribeye steak is more to your liking.