The perfect steak.

Food 52 has changed the way I think about cooking with their not recipes. To be honest, unless I know I’m writing something to post on Hangry Woman, I actually don’t use a recipe for most dishes I’m making at home. I cook for myself and Bryan, I know what we like, and most times I’m really familiar with what goes into a dish I want to cook – so, I just make it. That’s how I learned how to cook a really great steak.

I was afraid to make steak for the longest time. As an almost life-long Texan, I’ve never owned, or operated a grill, and the thought of making myself ill was also a deterrent from not trying it out.

I finally decided not to be afraid, and I convinced myself to do it. My first try wasn’t the best, but as I’ve tried it more, I get better with each time. I’ve experimented a few times, and every time, I get a nice, crust on the outside, and a nice rare to medium rare middle.

So, how do I make it?

First thing is first – I set out a steak until it becomes room temperature this helps to make sure your steak cooks evenly. I typically pick a ribeye because I love the marbling. It’s got fat in all of the right places and keeps the steak really flavorful without a ton of work. I rub it down with kosher salt on both sides, and crack fresh pepper over the top.

While that’s happening, I heat my griddle. I cook my steaks on very hot cast iron griddle. I turn the temperature up to medium high, and melt some butter on the middle of the griddle.

Once the griddle is heated and the steak is at room temperature (30 minutes, or so), I throw my steak on and let it cook for three minutes per side. It’s important not to move it, nudge it, or lift it while it’s cooking – you want to get that nice crisp outside, and cook evenly on both sides.

After it’s cooked, I usually poke it for temperature. I like my steaks more on the rare side, so I feel for a little bit of give when I touch it.

Then, I move it on to a cutting board and let it rest for five minutes so its juices redistribute, and we get a super tender steak.

Then, of course, I eat it, slowly, and I totally enjoy every bite.

What’s your favorite way to cook a steak? What’s a good tip for someone’s first time making one?

Posted on April 15, 2017 in Uncategorized

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About the Author

Mila is the author of Hangry Woman and a type 2 diabetic, trying to navigate her new world. She lives in Texas with her Husband, Bryan, and her pup, Lily. She loves to talk to her readers, so find her on social media and say hello!

Responses (10)

  1. kristin mccarthy
    April 17, 2017 at 8:28 am · Reply

    Im defrosting steak as we speak! i have a real tendency to overcook.

    • Mila
      April 17, 2017 at 8:05 pm · Reply

      That happened to me A LOT on my first tries. It’s like cooking any dish – your practice will totally pay off :). I still use a timer to make it work :).

  2. Michelle
    April 17, 2017 at 9:13 am · Reply

    I love grilled steaks seasoned with just salt and pepper. Grass-fed only. For the sauce, a simple butter, lemon and Rosemary sauce for dipping. Letting the steak rest after grilling is the key, it allows all that juicy goodness to stay in tact! Great tips, Mila!

    • Mila
      April 17, 2017 at 8:05 pm · Reply

      Thank you! I love the sound of your sauce – it sounds really heavenly, and the perfect companion with an nice, juicy steak!

  3. Renia
    April 17, 2017 at 10:20 am · Reply

    Though I can count on my hand the number of times I have had steak my 33 years on this earth, I will cherish this recipe. Stepping my steak game up will please my hubby for sure. Great post!

    • Mila
      April 17, 2017 at 8:07 pm · Reply

      Thank you! It’s just so simple, no frills. When you’ve got a good cut, it’s just perfect.

  4. Jamie
    April 17, 2017 at 12:25 pm · Reply

    The key to a great steak is starting with an excellent cut of prime beef. No amount of prep will make a bad cut taste good. I like the reverse sear method. Season with salt and pepper. Cook in oven at 275 until desired doneness (about 30 min) then sear 2 minutes on each side on a hot skillet.

    • Mila
      April 17, 2017 at 8:09 pm · Reply

      That’s absolutely true, Jamie. You can’t save a bad cut. I’ve always wanted to try the reverse sear method. You posted an amazing photo of one you made earlier – it looked AMAZING.

  5. Chelsea @ Mama Fish Saves
    April 17, 2017 at 6:58 pm · Reply

    Looks fantastic! I love rare steak, especially as we get local, fresh meat that is incredibly tender. Cooking on cast iron totally changed the game for us too!

    • Mila
      April 17, 2017 at 8:10 pm · Reply

      I know, Chelsea! Something as simple as just changing your tools makes a big difference. Hot, cast iron just gets an insane sear!

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