Two Simple, Foolproof Methods To Cook A Steak To Delicious Perfection

Two Simple, Foolproof Methods To Cook A Steak To Delicious Perfection

Alton Brown gives you another foolproof recipe to make something perfect and delicious: grilled steak over coals. There’s no way you can fail using his method.

Alton uses a skirt steak for this method. His best trick in the video is to let the meat to get to room temperature — something that always has to be done when cooking meat on a grill or a pan. This is crucial for the final result to be perfect. If you cook meat out of the fridge, it will always end like shit.

If you don’t have a grill and want to have awesome meat, Don’t worry, three-Michelin-star chef Martin Berasategui — one of the world’s best — and David de Jorge — a culinary titan on his own right — got you covered.

Their recipe to make the perfect bone-in ribeye steak at home is foolproof too, and you will be amazed by the results. I can tell you because I’ve tried this, and it always works.

(The video is in Spanish, but I will provide you with a step-by-step translation below. Go to the 17:17 mark and use it as a visual reference.)

• First, ask your butcher for a 3.3-pound (1.5kg) well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation.

• Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside the vacuum packaging. Don’t take it out! It’s important you do this step to have the perfect result.

• On a large, very hot non-stick pan, add a bit of olive oil and put the steak in 3 minutes on each side. Don’t move or lift the steak after you place it. Just let it be and flip it when it’s time.

• Take it out the pan and put it on a metal rack to rest for 10 minutes.

Let the pan heat up again to the max and put the steak back in 2 minutes on one side.

Flip the steak and add 3.5 ounces (100g) of butter. Continuously pour the resulting melted butter mixed with the meat juices over the top for another 2 minutes.

• Put it on a metal rack to rest for five minutes, covering it with some aluminium foil with three holes on it (so the vapour doesn’t condensate.)

• Cut in filets and sprinkle some good quality sea salt like fleur de sel or Maldon.

I can assure you that you will repeat this method forever. The results are awesome.

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