While grilling steaks to the perfect level of doneness is considered easy by many, it's not, especially since producing steaks that are perfectly cooked but still tender and don't lose their juices actually require special tricks. However, now you don't have to worry anymore because just by reading this article, surely serving a plate of tender and delicious steak is no longer as difficult as moving mountains! Whatever cooking utensil you use, make sure you use only raw steaks that are quality, have a streak of fat that is evenly distributed over the entire surface of the meat (well-marbled), and is about 2.5 to 4 cm thick to ensure a soft texture when cooked..
Ingredients
Grilling Steaks with Grill
- 230-340 grams raw steak (we recommend using rib-eye strips or New York strips to maximize the taste)
- 1 tsp. canola oil or vegetable oil for 1 steak
- Salt and pepper, to taste
Will make: 1 serving of steak
Grilling Steaks with the Pan-Searing Method
- 230-340 grams of raw steak (use rib-eye cuts, New York strips, T-bones, etc.)
- Salt
- 1 1/2 tbsp. vegetable oil
- 2-3 tbsp. (30-45 grams) butter
- 1-2 sprigs of thyme (optional)
Will make: 1 serving of steak
Step
Method 1 of 2: Baking Well Done Steaks Using the Grill
Step 1. Choose a cut of meat with streaks of fat that are spread evenly over the entire surface
Because the steak will be cooked to a well done level of doneness, make sure the meat used has enough fat streaks so that the texture of the meat remains moist when eaten. In particular, rib-eye cuts and New York strips are perfect options because they have a very good degree of fat distribution.
- Steaks weighing 230-340 grams are the perfect option for making a single serving.
- If you live in the United States, choose meat labeled USDA Prime, especially since the information indicates a good level of streaking and fat distribution. However, if you live in Indonesia and have a hard time finding it, or if meat with this label is available in supermarkets but is too expensive, try buying the next quality meat, namely USDA Choice, followed by USDA Select.
Step 2. Let the steak sit at room temperature for 20 minutes
Remember, the steak will cook more evenly if the meat is at room temperature. Therefore, first remove the meat from the refrigerator and let it rest on the kitchen counter for about 20-30 minutes to reduce the temperature.
- The steak may release some of its juice as it warms up. Therefore, try placing it on a ridged baking sheet to accommodate the juices.
- Don't let raw meat sit at room temperature for too long so it doesn't go stale. In other words, make sure the steaks are only left at room temperature for a maximum of 30 minutes.
Step 3. Heat one side of the grill over high heat
If using a gas grill, simply turn on one of the heat sources. If the grill you're using has only one heat source, simply lower the temperature when the steak is flipped.
- If using a charcoal grill, collect the heated charcoal on one side of the grill. To check the correct temperature of the grill, try placing your hand at a distance of 7-10 cm above it. If your palms feel hot in just 2 seconds, it means the temperature is right.
- While each side of the steak should be grilled at high temperatures to form a crispy coating, don't keep using high temperatures to prevent the surface from cooking faster than the inside.
- To avoid this possibility, make sure you only heat one side of the grill. This will allow the steak to be moved to a lower temperature area after baking.
Step 4. Coat the entire surface of the steak with 1 teaspoon of vegetable oil
The use of vegetable oil is effective in preventing steaks from sticking to the grill bars when cooking. Therefore, make sure the entire surface is well coated with oil.
Chances are, you won't need to use the entire serving of oil for smaller steaks. On the other hand, you may need to add more oil to grill larger steaks
Step 5. Season the steak with as much salt and pepper as possible
Basically, all you need is salt and pepper to bring out the steak's natural delicacy, especially if the cuts of meat used are of very good quality. Since the seasoning must penetrate every fiber of the meat, feel free to use as much salt and pepper as possible, although the exact amount will depend on the size of the steak and your personal taste.
Step 6. Place the steak on the hot side of the grill for 4-5 minutes
When the steak hits the grill, make sure you hear a hissing sound and smell the distinct aroma of roasting meat. Do not tamper with the steak at this stage so that the surface can be crisp and completely browned. As a result, the texture will remain soft even though the steak is completely cooked when eaten.
- Don't bake too many steaks at the same time. Ideally, there should be about 2.5 to 5 cm of space between each piece of steak.
- After 4-5 minutes, the surface of the steak should start to look brown and slightly burnt.
- If you want a diagonal burnt trail, turn the steak 45 degrees as it bakes. Otherwise, there is no need to change the position of the steak.
Step 7. Flip the steak with tongs and move it to the lower side of the grill
While flipping, transfer the steak to the lower side of the grill. If using a grill with a single heat source, try lowering the temperature.
Always use food tongs when grilling steaks, especially as these cookers don't run the risk of puncturing or tearing the steak so that the juices will stay inside. As a result, the steak will feel softer when eaten
Step 8. Continue to grill the steak for 10-12 minutes
This duration will result in steaks that are well done, without the risk of making them tough or tough in texture. If you want to check for doneness, use a meat thermometer and remove the steak as soon as the internal temperature reaches 74 degrees Celsius.
The right temperature for well done doneness is 77 degrees Celsius. However, since the steak will continue to cook for several minutes after being removed from the grill, maximum results will be obtained if the steak is removed from the grill before the ideal temperature is reached
Step 9. Rest the steaks for 5 minutes before serving
Once cooked, generally the juices will collect in the center of the steak. To get the juices back into each fiber, make sure the steaks are rested before serving.
If the steak is going to be cooked to a well-done level, don't forget to rest it once it's cooked so that the juices spread back to every fiber of the meat, especially since longer cooking times run the risk of drying out the texture of the meat
Method 2 of 2: Pan-Searing Steaks
Step 1. Choose a quality type of steak with evenly distributed fat streaks (marble)
If possible, go to the supermarket and look for meats labeled USDA Prime or USDA Choice, which actually indicate a high level of fat streak across the surface of the steak. Remember, a lot of fat streaks and spread evenly will result in a softer meat texture when eaten. While you can use any type of meat for this method, some popular ones are New York strip, rib-eye, Porterhouse, and T-bone cuts.
Choose meat weighing 230-340 grams to make one serving
Step 2. Season the steaks with salt, about 30 minutes before baking
The amount of salt used will depend on the size of the steak, but you should really use as much salt as you can because most of it will be absorbed into the steak when the meat is resting. Allow the steaks to be salted at room temperature for 20-30 minutes before baking.
- In addition to seasoning the steak, the salt will also turn into a crispy coating when the steak is cooked in Teflon.
- Do not leave the steak at room temperature for more than 30 minutes to prevent bacterial growth.
Step 3. Preheat the oven to 200 degrees Celsius
The best way to ensure the steak is perfectly done is to cook it on Teflon first, then put the Teflon in a hot oven to complete the steak cooking process. In this way, the surface of the steak will not burn when exposed to very hot oven temperatures.
Step 4. Heat 1 1/2 tbsp
vegetable oil on Teflon with high temperature. On most stoves, the oil will heat up in about 2-3 minutes. If the Teflon temperature is really hot, generally the oil will emit a little smoke. This is normal, but make sure the oil doesn't burn or burn so you don't have to repeat the same process.
- Vegetable oil is the perfect option because it has a high smoke point and tends to be neutral in taste. If you want to use a different type of oil, make sure that the product doesn't burn easily when heated to very high temperatures. In addition to vegetable oil, you can also use canola oil, grapeseed oil, or peanut oil, which have a high smoke point.
- If you don't have a Teflon iron, use a frying pan or other Teflon that is thick-walled and safe to heat in the oven. Alternatively, you can also cook the steaks in plain Teflon first, then transfer them to a heat-resistant container before continuing the cooking process in the oven.
Step 5. Place the steak on Teflon, and cook one side for 2-3 minutes
Once the oil has smoked, grab the steak with tongs and gently place it on the Teflon. Make sure the Teflon is not too full to keep the temperature stable! If you have to cook more than one piece of meat, make sure the pieces don't touch each other or cook alternately.
- After 2-3 minutes, the cooking surface should start to brown and won't stick to the Teflon when turned over.
- This method is effective at trapping the juices of the meat and making the steak texture softer when eaten.
Step 6. Turn the meat over with tongs and cook the other side for 2-3 minutes
Food tongs are an ideal option for flipping steaks because they don't risk damaging the meat's fibers. Using a fork runs the risk of puncturing the steak and causing the juices to flow out. As a result, the texture of the steak will feel dry when cooked.
If the meat isn't ready to turn, using a spatula runs the risk of tearing the crispy layer that forms at the bottom
Step 7. Add 2-3 tablespoons (30-45 grams) of butter to the Teflon once the steak is flipped
The added butter will keep the steak moist while baking. As a result, the texture will remain soft and soft even though it has been perfectly cooked.
If you wish, you can add various herbs and aromatic spices to the Teflon. In particular, thyme is a commonly added option when pan-searing steaks. Simply add 1-2 sprigs of thyme after adding the butter, then remove the stalks before serving the steak
Step 8. Grease the surface of the steak with butter for 2 minutes
Once both sides of the steak have finished cooking on the stove, use a large spoon to pour the butter over the surface for a full 2 minutes. This method will not only be able to cook the steak perfectly, but will also prevent the butter from burning on the Teflon bottom due to exposure to very hot temperatures.
If necessary, tilt the teflon to make it easier to scoop out the butter with a spoon
Step 9. Bake the steaks in the oven for 12 minutes
In fact, the accurate baking time really depends on the size and thickness of the steak. Therefore, after 12 minutes, try first checking the internal temperature at the thickest part of the largest steak. When the temperature reaches 74 degrees Celsius, immediately remove the steak from the oven. If you haven't reached that number, re-bake the steak in the oven at 1-2 minute intervals.
- To make sure the steak is done to your liking, look at the temperature information, not the time, which can give you more consistent results.
- Use a swaddle or similar tool to hold the Teflon handle which is very hot.
Step 10. Rest the steak for 5 minutes, then slice and serve the steak immediately
If cooked at a high temperature, the juices will tend to collect in the center of the meat. That's why, steaks must be rested so that the juices can spread back to every fiber of the meat. As a result, the steak will feel more tender when eaten afterwards.
