How to cook the… perfect steak!

Who does not love a well-cooked steak… Of course we are not referring to those vegan or vegeterian who read this article. Better to stop reading here, as the descriptions will be vivid and the appetite for meat great!

If you are wondering ‘how do I cook a steak’ or your most recent search is ‘how to cook a steak’… let us guide you to the right cuts and cooking rules, the ideal utensils and the recipe to plan the perfect meal together.

It is important to know all the secrets to make the perfect steak, because as always the detail makes the difference! If you follow the following tips when buying, executing the recipe and of course baking with the right cooking utensil… the road to success is sure.

Baking in the fry pan is the best way to cook a steak, and it is also the easiest! Do you agree?

With just a few ingredients and a single fry pan (or grill pan for steaks), one can cook a steak as delicious as the one you would order in a high quality steakhouse. But first let's focus on the piece of meat that you will choose to cook!

When it comes to beef steak, do you know the difference between rib-eye, bavette and Côte de Boeuf? Do you know how to handle them?

The parts of the meat and how we cook them!

Bavette - Also known as the simple steak! Cook on high heat for a minimum of time and rest the meat before serving.

Côte de Boeuf - Large, juicy and full of flavor, an expensive piece that needs to be grilled for 3-4 minutes on each side and then cooked in the oven, alternatively cook over low heat with a full-flavored butter.

Fillet - A lean and tender piece that is best served raw, try it with herbs, garlic butter and a little tender broccoli.

Flat-Iron - This piece of beef is extremely tender and cooks quickly. Try rosemary, balsamic vinegar and a range of spices to take the recipe to the next level.

Pork tenderloin - This classic, delicious piece can become very tender when cooked properly. Combine with a creamy Bearnaise sauce.

Rib-Eye - The natural fat part makes this meat juicy and full of flavor. Cook very lightly, 2-3 minutes on each side over medium to high heat. Try this recipe with mustard.

Tomahawk - This thick cut of beef is a real statement on the plate. Saute on a grill and then finish cooking in the oven…. Follow this mini recipe for perfect results.

T Bone - As the name suggests, the piece of meat is with bone, so it has an extra flavor. Cook for 2-3 minutes on each side depending on the thickness and how you like it. Try the T-bone steak with grilled mushrooms.

Preserve the meat properly!

The fresh, raw steak will be kept in the fridge for 3-5 days, depending on how it is packaged (the meat that is vacuum packed takes a little longer) and the cooked steak can be kept in the fridge for 3-4 days. Be sure to store in an airtight container.

Both raw and cooked steak can be frozen. Freeze as soon as possible and cook the raw steak within 3 months and the cooked steak within 2 months. Defrost completely before cooking, leaving it in the fridge overnight.

Cook the steak properly: follow these steps!

The art of cooking a perfect steak has to do with: type of meat, piece thickness, utensil and cooking temperature. It is the internal temperature that determines the level of cooking, from raw to well-cooked, and this can be measured with a meat thermometer.

The key is to know how to cook meat. Baking in a fry pan is a classic technique in which the steak is baked in a very hot pan until a crisp, golden, aromatic crust is formed. It is the key to creating flavor and texture in a dish. It also prevents sticking and gives your food a quality restaurant look. Baking in the fry pan is the ultimate way to cook a steak and happens to be the easiest.

Before you begin, bring the steak to room temperature to ensure that the meat is cooked evenly. This will take about 30-45 minutes. Cooking times will depend on the cut and how you like it. Leaner steaks cook faster, while a fatty chunk of meat takes a little longer.

To begin, dry the steak with kitchen paper. Any moisture on the outside of the steak must first be evaporated before the meat begins to brown.

Season the steaks generously on both sides the spice will stick to the surface and help create a delicious crust.

Heat a frying pan or alternatively a grill over medium to high heat until VERY hot. The best fry pans for baking are those that can withstand high temperatures.

Add the oil to the pan. You will notice that it is quite hot when it starts to shimmer and move around in the pan. Carefully place the steak in the pan, away from you, so that the oil does not splash in your direction. It should make sound… The sound effect that will make the difference!

Avoid the temptation to peek at one side or turn the meat over repeatedly. The steaks take a few minutes undisturbed to form a brown crust. Do not worry if they get stuck, the steaks will be easily released when they are ready to be turned over.

Turn the steaks when they are easily released and the bottom has a deep brown color (usually about 3 minutes). Continue to cook the steaks for another 3 to 4 minutes on the underside for a raw or medium effect.

At the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but extremely tasty).

If you serve the steaks without cutting them into tagliatelle cuts, transfer them to plates and serve them hot. If you plan to cut the steaks into slices, transfer them to a cutting board and let them rest covered with foil for 5 to 10 minutes, then cut into thin slices. Rest allows the juices to redistribute from the outside of the steaks, if you cut them into slices too early, the juices will spill out of them and become drier.

Tip: Want to cook more than one steak at a time? The FUNTZIO grill plate guarantees fast and easy cooking. It has a large baking surface, which is half grilled, while the rest is flat. Use it according to your needs in the burner or the oven by first removing the silicone handles.

Serve your steak with…

A traditional steak dinner usually includes potatoes, while another delicious option is mashed vegetables in the form of puree. Add some vegetables in the form of roasted tomatoes, roasted mushrooms, green beans, spinach or lettuce salad… and a delicious drink, preferably red dry wine!

You have everything you need for an incredible steak dinner - enjoy with good company and delicious accompaniments! Bon appetit from NAVA!