First of all, you need to make sure to purchase the right steak. For any method of cooking, you need to make sure that there is a decent amount of marbling within the steak. Marbling is the little flecks of fat that run through the steak. This fat will keep your steak juicy and tender. Without fat, your steak will be tough and dry everytime. The steaks I used are New York Strips that I purchased at my local butcher. You can see the little specks of fat all through the steak and also the great fat cap around the edge. Don't be afraid to ask for well marbled steak when you buy it.
Make sure to let your meat (of any kind) sit out and warm to room temperature before cooking. This will make for even cooking. Also, when meat is cooked directly out of the fridge, it tends to tighten up. Letting it rest on the counter prior to cooking allows the meat to relax before you cook it and this will improve your tenderness ten fold. Preheat your oven to 500 degrees.
Next up is seasoning. I am a purist when it comes to my steak. It is my opinion that all you need is salt and pepper. When seasoning your steak, use kosher salt. Kosher salt has a lighter taste than regular table salt and is larger than normal salt. This makes a nice crust on the steak and also makes it easier to evenly sprinkle on. The key to salting your meat (of any kind) is to take a pinch and sprinkle it from a good two feet above the meat. This will ensure you get an even coat. Liberally salt your beef. It can handle it. Also, use a good amount of pepper...beef and pepper are best friends.
Heat up your skillet to as high as it will go. I love to use my cast iron skillet for this. Open a window and take the batteries out of your smoke alarm because it is going to get incredibly smoky. Once your pan is screaming hot, put your steaks in and press down on them a bit to make sure you have the whole surface in contact with the skillet. Set a timer for 2 minutes and DO NOT TOUCH YOUR STEAK. Turn it over and set your timer for another 2 minutes. I REPEAT, DO NOT TOUCH YOUR STEAK. Flip your steak over once again and put it in the oven. Set your timer for another 3 minutes and take it out.
TIP: Stop playing with your food while it cooks, especially on the BBQ. We have all seen those people who constantly turn and flip and move the meat on the Q. This will release the juices from the meat and dry it out. Also, do not press on your meat! When you do this, you are committing food murder! Resist the temptation to press down and get that impressive flare up that you love so much...your food will thank you for it.
Remove the steak from the pan and transfer it to a plate to rest.
TIP: Add a nub of butter on top and a sprig of rosemary if you have it. The little nub of butter is a steakhouse trick that really sets your steak apart from the norm. I sometimes make a compound butter with red wine vinegar and shallots that goes on my steak...this will really kick it up. Regular butter is just fine though. (Please don't use margerine..that still is vile)
TIP: I dipped my rosemary in boiling water (that I was using for carrots) prior to using it. This little trick will awaken the essential oils in the rosemary.
Cover the steaks loosely with foil and let them rest for 5 minutes. Use this practice with all of your meats. If you don't let your meat rest, the juices will all come out. When you cook meat, the heat makes the juices "go crazy" inside and allowing your meat to rest lets them relax and disperse back into the muscle.
TIP: Let all steaks, chops, chicken breasts rest for 5-10 minutes and allow a roast to rest for 30 minutes before you carve them. When cooking a turkey, I allow the bird to rest as long as I cooked it. This Christmas, my bird was in the oven for 2 1/2 hours and it rested for that long after as well.
Why didn't I teach you this?? Oh, wait, it's because I didn't know most of it. Thanks for the lesson, I'll give it a try. I might have to use some garlic along with the S & P, however. Now, my new BBQ mantra will be "Don't play with the meat! Don't play with the meat! Don't play...".
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