How To Cook The Perfect Steak

I met with a few friends the other day and we got to talking about my beef business. One of my friends mentioned she loves ordering a good steak at restaurants, but is intimidated by cooking it at home. 

 

“How do I cook a steak without screwing it up?” she asked. 

 

Personally, simple is best. Season your beef steak of choice with something as simple as salt and pepper dry rub. I love using Scott's Santa Maria Seasoning on most of our beef! 

 

Our personal favorite way to cook the steaks is on cast iron hands down. I preheat on medium-high, add about two-3 tablespoons of butter, a sprig of rosemary from the garden with several garlic cloves. 

 

Baste your beef with a spoon with the butter/beef/herby goodness over and over until cooked to your desired temperature. * Trick * put the rosemary and garlic on top of the steak to avoid burning it. Heck, I usually add another slab of butter to each steak after flipping them over. Butter is GOLD. 

 

The secret? Thermometer. We love using our smart Meater from Traeger that connects to my phone! This thermometer from Amazon we also have it our kitchen and it has two probes on it which helps when we have a few steaks going at once. I ALWAYS cook our beef to about 130-135 degrees for a medium rare (our fav cook on steaks). below is a great breakdown of where to cook your beef for desired doneness. 

ALWAYS REST YOUR BEEF for at least 5-10 mins after removing from the cooking surface. I rest on a wooden cutting board for 10 minutes. This allows the beef do release juices internally leaving the final cut super tender. Plus, the steak will continue to cook a smidge after removing from the cooking surface. 

 

You can certainly cook up a great steak on the grill too. However, cast iron is probably our #1 method in the Fender House. 

Questions? Feel free to ask in the comments or email me at alli@flyingfranch.org!