Perfectly Marbled Steak Recipe

There are three grades of beef steak that you will find in a us supermarket.

Perfectly marbled steak recipe.

The pan sear method will work for either thin or thick steaks. For thick cuts such as ribeye strip steak or t bone choose steaks that are 1 1 2 to 2 inches thick for maximum juiciness. If the steak is still sticking to the grates leave it be for another 10 20 seconds with tongs turn the steak 90 degrees and allow to sear for another minute. Return steak to pan flat side down reduce heat to medium and cook until desired degree of doneness about 2 2 minutes for medium rare.

A perfectly cooked well marbled steak is like heaven on a plate. Salt your steak in advence 2 hrs for every 1cm of thickness. Use strong tongs to press the edge of the steak into the pan rolling and cooking edges until the fat is rendered. My steak marinade is perfect for making the steak full of flavor and juicy.

After two minutes use your tongs to gently lift up the edge of the steak. A well marbled steak is a thing of beauty and looks like the picture above. Select choice and prime. In a medium skillet over medium high heat heat oil.

It will have specks of fat running through it that will baste the steaks as it melts and adds tremendous flavor while keeping the steaks tender and juicy when cooked properly. What are the different grades of beef. Season steak with salt and pepper on both sides. Sear until a brown crust forms about 2 minutes per side.

Take the steaks out of the fridge and let rest at least 20 minutes before grilling so they aren t chilled. It should release from the grill grates easily and you will see sear marks on the bottom side of the steak. When oil is just about to smoke add steak. Prepare the steak marinade and allow the steak to marinate for two hours or overnight.

Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven. Some people like to enhance flavour and tenderise meat with a marinade. For steak that s 1 1 2 inches thick or more the best strategy to ensure meat that s perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear.