Today’s recipe is … STEAK so I asked you what burning steak questions you have and I am here to answer them.
What are some good steak cuts that are reasonably priced?
Skip the filet, it’s overrated for everyday cooking. Flank, skirt, and flat iron are all incredibly flavorful at half the price. Chuck eye is the secret weapon: basically a budget ribeye.
Do you prefer marinade or dry rub?
Wet marinades are great for tougher cuts like skirt and flank. A dry rub is great for the rest (I personally prefer dry cause it’s easier, but was craving skirt steak this week!) For a quick weeknight steak just salt generously, at least 45 minutes before cooking. It does more than most marinades.
How to select the best piece of steak?
Look for marbling: thin white lines of fat running through the meat, not just around the edge. Color should be bright, deep red. And go at least an inch thick cause anything thinner is much harder to control temp wise.
How do I cook on the stove without smelling up my house?
Pat your steak completely dry before it hits the pan. Moisture causes steam and steam causes smoke. Use avocado or refined coconut oil (higher smoke points = less somke), keep the vent on, and crack a window.
What does adding butter do and is it necessary?
It’s why restaurant steak tastes like restaurant steak. Add a big dab at the end or if you’re doing it in a pan, baste the steak in the foamy butter with some garlic and thyme. HEAVEN. Never skip butter!!!
Help! I tend to overcook/undercook my steak how do I not. When they say it should "feel like your hand" I DON'T GET IT!!!
TBH .. Same. Get an instant-read thermomete, it will fix this problem forever and I use mine literally daily. For Med Rare (which is what most chef’s suggest) pull the steak at 130°F, not 135°F, because it carries over while it rests. And for best results bring it to room temp for about 30 minutes before cooking so it cooks more evenly.
Cast iron or BBQ, which one is actually better for steak?
Cast iron wins on crust and consistency; grill wins on smoke and summer vibes. For year-round cooking, cast iron. If it’s warm out and you have the option, fire up the grill. I do the grill cause it’s less mess but I prefer the cast iron lol.
What’s the BEST way to grill a simple steak?
Ina Garten’s way - can confirm it is simply AMAZING.
TOTAL TIME: 45 minutes
SERVES: 2
I love this recipe because it’s incredibly efficient, and you know I love efficiency. We start by salting the steak while we make the marinade, so that time does double duty. Then the steak marinates while the grill heats up and we prep everything else. By the time you’re ready to cook, the salad is dressed, the crispy bits are done, and the herb butter is chilling in the fridge. It all lands at the same time.
Steaks are actually SO easy but always impressive. When I was testing this recipe I actually thought like… hmm, is that it? I must be forgetting something… But it feels like a dinner you spent all day on. It’s sexy, it’s messy - the tomatoes are marinated AND grilled, so the grilled ones mush up and act as part of the sauce. The steak is topped with a stupid-easy herb butter, and the drippings and marinade become the natural dressing for the salad, soaked up by your crusty bread. OOF. I’m drooling as I write this.
ENJOY!
Temp guide for cooking steak:
Rare (Cool to warm, bright red center; soft and very tender)
→ Pull at 120–125°F (49–52°C)