Whether you're grilling your steak or pan-searing it, here are a few tips to ensure a great entrée every time.
Season less. Coarse salt, freshly cracked black pepper and maybe a pat of butter for finishing—that’s it. When you spend the time and money to source quality meats, showcase the flavour.
Keep it hot. For the best browning, use a very hot skillet or grill. Avoid continuously turning the steak so a crust can form. This will also allow the steak to be flipped without sticking, as the crust will create a barrier between the meat and the cooking surface.
Time it right. Allow 3 to 4 minutes per side for a 1-inch-thick steak. Make adjustments for steaks that are thicker or thinner.
Feel it out. Steaks are often too thin for an instant-read thermometer to suffice. Press the steak with your forefinger to get a reading. Rare steak feels slightly soft, medium is somewhat resilient and well done is firm to the touch.
Take a break. Allow steak to rest for half the time that it was cooked before serving. This way the juices redistribute for an incredibly juicy steak.