Chefs know exactly how long they need to cook meat for it to be delicious and succulent. Cooking a restaurant-worthy rib eye steak or tenderloin takes just the right amount of time and heat. Medium cooking is generally considered the best compromise between the natural taste of meat and a delicious crust.
Steps
Part 1 of 3: Prepare the Meat
Step 1. Remove the meat from the refrigerator about 20 minutes before you start cooking it
Never defrost a steak in the microwave. Move it to the refrigerator the night before and let it thaw slowly if you have to eat it the next day.
Step 2. If it is leaking a lot of juice, pat it dry with kitchen paper
This way the spices will adhere better to the surface of the meat.
Step 3. Sprinkle a mixture of salt and pepper on the steak a few moments before you start cooking it
Salt is used to create the much-loved crust, but if you put it too soon it will bring the juices to the surface. For a large steak you can also use up to a teaspoon of salt (about 5 g).
- Basically, the amount of salt and pepper you need to use depends on the taste of who will eat the meat. Use an amount that you personally consider generous.
- The ideal is to use coarse whole sea salt and peppercorns and grind them at the moment.
Step 4. Evaluate the thickness of the meat
This will make it easier to determine the exact cooking time. For example, a 3 cm high rib cooks faster than a 5 cm high rib. Generally, if you want to cook medium-cooked meat, it is better to opt for a thick one.
Part 2 of 3: Heat the pan
Step 1. Heat a skillet or grill using a high flame
If you have the possibility to cook the meat on the barbecue, the characteristic scorched stripes will form on the surface, while if you use a sturdy pan the heat distribution will be more even.
Some cooks suggest using a non-stick pan, while others recommend using a cast iron one. The first allows to use less oil, while the second to have a more uniform temperature
Step 2. Massage the oil directly onto the meat, from both sides, or pour a tablespoon (15ml) directly into the pot
In the first case, if you don't want to use your hands, you can use a kitchen brush. Use extra virgin olive oil or sunflower seeds; when it starts to look shiny or when dropping a drop of water into the pan you see it sizzles immediately, you can start cooking the meat.
Part 3 of 3: Prepare Medium Cooked Meat
Step 1. Use a pair of kitchen tongs to lift the meat and place it in the pot
You should hear it start sizzling briskly right away, otherwise it means the pan or grill wasn't hot enough yet.
Feel the surface of the meat after lifting it. As long as it is raw, it should be very soft and pliable
Step 2. Do not touch the meat until it is ready to be turned
For medium cooking, you should only turn it once.
Step 3. If it's a thin steak, cook it for 2 minutes on each side
If it is 4-5 cm high, let it cook for 4 minutes on each side.
Step 4. Turn it using the pliers
Do not use a fork, as piercing the meat will release all its juices.
Step 5. Depending on the thickness, cook it for the same time on the second side as well
Step 6. Test the doneness of the steak by touching it with the tongs
Judge how soft it is, bearing in mind that at medium cooking the meat tends to be elastic, while as it becomes more cooked it gradually hardens.
Step 7. Remove the meat from the pan or grill when touching it feels springy
Cover it with aluminum foil and let it rest for half the cooking time. At this stage the juices will be reabsorbed towards the center of the steak. Do not wait more than 10 minutes before serving it on the table.
The meat will continue to cook for a few more minutes while it rests, so wait patiently for the internal temperature to reach the correct level of 57 ° C
Step 8. Serve her immediately
Cut the meat perpendicular to the direction of the fibers that compose it. In the center it should be dark pink in color, with shades of lighter pink radiating towards the toasted crust.
Advice
- You can use a cooking thermometer to make sure the steak's core temperature reaches (and doesn't exceed) 57 ° C. However, this is not recommended, as you should pierce it before letting it rest for the necessary time. Measuring the cooking time and touching it with tongs should be enough.
- Try pouring the oil and spices on a plate and then lay the meat on top to make them adhere more evenly.
