How To Cook A Great Steak

Can You Cook A Steak ?

I know most of you will answer in the affirmative. I mean who can't cook a steak. I should have added. The right way. Well for those who don't. Here are some tips you may want to think about when you start to cook a beautiful piece of meat. Which at today's prices can cost an arm and a leg. Now I just don't mean any steak. Let's just say you have had it with the steak you have been purchasing at the super market. These are what butchers call a wet aged steak. This is a process that has come into being in the last 20years or so. It is also the reason that we have seen the shelves of the super market bulging with steak sauces and the like.  Be it a T-Bone or a N.Y. Strip. Or how about a Porter House or Rib Eye Steak. They all are bland and probably tougher than you would like.

What is a wet aged steak ? A wet aged steak is one that is cut and put in to a plastic package that is then vaccuum sealed.  Or,  the Kryovac process The aging process is about 24 hours. Not nearly enough time to do it any justice.  You will never find a kosher butcher that will eat his own steaks. Unless he keeps a strict kosher house. Meaning he holds to all kosher laws. The reason. One of the requirements for kosher means the meat has to be fresh.  Not exactly making for a tender and flavorful steak. Mostly they will bring home meat that is meant to be potted, stewed  or corned. Great, but it is not a steak.  A wet aged steak is about as close as you can get to being kosher.

Now you may want a steak that you have enjoyed at one of the best steak joints in town.  There are some really fine ones. I am sure you have been to one or two. You probably have a favorite.  But tonight you would like to cook on at home and maybe treat yourself or your special guest to a  candle light diner with a glass of dry red wine.  But darn you just can't do it like they do. It never seems to have the same taste or tenderness. Well if you follow my advise you will.

Go to a local butcher that features dry aged steaks. These are steaks that have been aged in a refrigerated temperature that allows the steak to sit out for at least 7 to 21 days minimum. There are some that will be dry aged for as long as 90 days. This is a very long period of time and may not be pleasing to your palate.  As the taste my be a little bit too intense. There is always the possibility of overdoing a good thing,  I suggest a time period of 21 days. The meat will form a crust of green mold that the butcher will cut and trim. Leaving you with a wonderful cut of beef.  I suggest 1 inch to 1 inch and a quarter in thickness. I know some folks that would go for a 2 inch cut. Just too much, it turns into a roast.  Usually it is 1 inch cut to a pound of meat.

Steaks that are dry aged have the bone in.  Remember a porter house is just a a T-Bone with out the strip part. A rib eye is dry aged with the bone. It is a necessary part of the aging process that adds to the flavor as it the meat ages.  It will cost quite a bit more that the wet aged steak because of the mold that is cut away.   But it is worth it. Ok now that you have spent  the money you want know how to get success. Now I could tell you to but on the BBQ, but I won't. Remember I am going to tell you how to cook a steak.  Here is what you do. Remember these are salt and pepper steaks. That means that is all you need.  No  sauces or anything else that will defeat the dry aged flavor you have gone out of your way for.

1 inch thick steak Room Temperature( important )
2 tsp of Kosher salt
2 tsp of  cracked black peper
2 tbls of canola oil or high flash point oil

Rub both sides with the canola oil . Rub on the salt and then the pepper.  Heat a good black skillet on the top of the cooking surface to a high temp.  Place the steak in the skillet and cook for 3 min on one side and then turn over and cook on the other side for 2 minutes for med rare. If you need want a rare steak cook 2 min on one side and 2 minutes on the other. If you need it to be more well done finish it off in a hot oven preheated to 375 f.  That's it... Let it rest a bit for the jucies to make their way back into the meat. You will have the best steak you ever had. Juciy, full of flavor and  tender enough to cut it with a butter knife