Beef Week: Steak cooking tips, plus a recipe for compound butter
Filet was on sale today for $13.99 a pound! I usually buy ribeyes, but this was too good of a deal to pass up.
Before I slapped it in a pan, though, I had to review my rules for cooking the perfect steak
1) Start off with a super hot cooking surface. I get my grill — topped with a cast iron flat plate — to 500 degrees.
2) Always bring your meat to room temperature prior to cooking. This ensures even cooking.
3) Less is more. Drizzle with canola oil, and put a nice thick coat of kosher salt and freshly ground pepper (although, honestly, how many of you have a pepper shaker in your house?).
4) Don’t flip. Read the rest of this entry »
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