These tips from Michelin-starred restaurants and celebrity chefs deliver mouthwatering results.
The atmosphere is lively and luxurious, and a great steakhouse is perfect for a celebratory dinner.
And there’s no reason you’re free to’t enjoy a luxe steakhouse moment while staying in.
Credit:Noah Fecks/Porter House Bar and Grill
Michael Lomonaco, chef and owner of NYC’sPorter House, recommends asking for a cut about 1.5 inches thick.
You’ll also need to choose your cut.
Another factor to consider is that a rib eye steak tends to be fattier than a classic strip steak.
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It’s the cut with the beefiest flavor, says Lomonaco.
This makes it a popular order in many steakhouses, and one that he recommends for most home cooks.
How to Prep the Steak
You’ve got the ingredients, now you need the technique.
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According to the experts, a room-temperature steak will cook more efficiently than one fresh from the fridge.
And before you even think about turning on a flame, get all your materials in place.
Then, salt your steak and don’t be stingy.
Noah Fecks/Courtesy Porter House Bar and Grill
With that, it’s time to hit the heat.
How to Cook the Perfect Steak
You have two cooking options at home: grill or pan.
Lomonaco says he personally always opts for a grill when available.
If grilling isn’t an option, a cast-iron skillet is a great tool for cooking steak at home.
Flip your steak with tongs, then cook the other side for another three to four minutes.
you’re free to stick the cast-iron pan directly in the oven.
Cooking time in the oven will depend on the cut.
You don’t want to overcook steak that has a high-fat content.
However, at the same time, you don’t want to undercook that steak, Shim says.
Use a meat thermometer after four minutes to check the steak and pull it at your desired temperature.
For rare, cook to 125 degrees Fahrenheit, and for well done, 160 degrees Fahrenheit.
You’ll have a nice, juicy, beautifully cooked steak.
This is also the point in the process when you might add pepper if you wish.
Adding it during the cooking process could create a bitter taste, Lomonaco cautions.
