Sure, it may not be akin to winning the lottery, but it is like winning the lottery for your tastebuds. Slice a clove of garlic in half, and with the cut side, rub the entire steak, sides and edges. Rest the meat on a plate for five to 10 minutes to allow it to finish cooking and rise another five degrees. The timing will depend on the thickness of your cut of meat, so be sure to use a meat thermometer to determine when … This can be chilled, but it is best used within two hours of processing. Roast the inside of the steak in the oven. Remember to warn your guests that the plate is hot — and heed that warning yourself. A cut with a little extra fat and marbling, on the other hand, will simply taste better, and often with very little preparation. Cooking Directions 1. It’s an incredibly easy way to add flavor. IF IN THE OVEN… You can also finish your steak by placing it in the oven. Sear one side of the steak for two minutes. Remove the baking dish, cover with a cotton towel or a lid of some sort. You’ll know it’s hot enough when you hear the steak sizzle as it goes into the pan. If you’re planning a steak night dinner for two, plan ahead and allow your steak to defrost slowly (beginning night before), bringing the steak to room temperature. Then use the back of a fork to grind the basil into the oil. By letting it rest, the juices will redistribute move evenly, back toward the edges, instead of pooling in the center. For example, for medium rare, stop cooking at 125 °F. A digital meat thermometer with a wired probe helps you nail the cooking time. 2. Maybe you’ve run out of charcoal or gas (or pellets) and the store isn’t open or maybe it’s four degrees below zero outside and not even steak can inspire the fortitude in you to brave that out. Put hot food on a room-temperature plate and the plate itself will cool off the food and ruin the effort you put into cooking it just right. Below the steak recipe, we’ve also included recipes for rosemary potatoes and a chimichurri sauce, which will liven up any cut of meat you put it on top of. Place all ingredients in a food processor and pulse to blend. Insert it through the edge of the steak, into the center, and make sure it doesn’t touch the fat or the pan itself. Lauren Miyashiro is the Food Director for Delish.com. I cook with sunflower oil and I cooked the steak at 350 degrees because I wanted it well done. For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for … Bake the Steak. While it’s resting on a plate for 5 minutes afterward, the internal temperature will rise to 130 °F — perfect for medium rare. This helps the steak cook evenly. Another Jamie Oliver trick. If you like your steak rare to medium rare, you can often stop here. That’s where you get the extra 5 °F of internal temperature from. Stop dieting and become the healthiest, fittest, strongest version of you. Medium . If you want to eat well while getting in the best shape of your life, check out our cookbook, Gourmet Nutrition. Return them to the oven for another 7-10 minutes on 350. Carefully sear the steak on both sides and the edges. Like the one suggested from Amazon below. If the pan or griddle is new or very dry, wipe the surface with a paper towel soaked in olive oil. Let the steaks “rest” for 5 minutes before serving. But there’s another way — The Restaurant Method — and it’s a dead-simple way to get a perfectly cooked steak, indoors, year round. This post may contain affiliate links. That is, a thermometer that puts the probe into the meat, but allows you to have a display that is outside of the oven. Once both sides of the steak have been seared, use a long pair of tongs to hold the steak and sear the edges too. To let the juices redistribute throughout the steak. 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