When it comes to cooking a steak, there are many different methods and techniques that can be used to achieve a deliciously cooked piece of meat. One of the most popular methods is cooking a steak on the stovetop, and one of the most well-known chefs who has mastered this technique is Bobby Flay. In this article, we will explore how Bobby Flay cooks a steak on the stovetop, and provide you with some tips and tricks to help you achieve a perfectly cooked steak in the comfort of your own home.
Choosing the Right Cut of Meat
Before we dive into the cooking process, it’s essential to choose the right cut of meat. Bobby Flay recommends using a high-quality steak, such as a ribeye or a strip loin, for stovetop cooking. These cuts of meat are ideal because they have a good balance of marbling, which will help to keep the steak juicy and flavorful.
When selecting a steak, look for the following characteristics:
- A good balance of marbling (white flecks of fat throughout the meat)
- A thickness of at least 1-1.5 inches
- A rich, beefy color
Preparing the Steak for Cooking
Once you have chosen your steak, it’s time to prepare it for cooking. Bobby Flay recommends bringing the steak to room temperature before cooking, as this will help the steak to cook more evenly. To do this, simply remove the steak from the refrigerator and let it sit at room temperature for about 30-45 minutes.
While the steak is coming to room temperature, you can also season it with some salt, pepper, and any other seasonings you like. Bobby Flay recommends using a mixture of kosher salt, black pepper, and garlic powder to add depth and complexity to the steak.
Seasoning the Steak
When seasoning the steak, be sure to use a generous amount of salt and pepper. This will help to bring out the natural flavors of the steak and add texture and crunch to the crust. You can also add any other seasonings you like, such as garlic powder, paprika, or dried herbs.
Here is a simple seasoning blend that you can use on your steak:
| Ingredient | Quantity |
|---|---|
| Kosher salt | 2 tablespoons |
| Black pepper | 1 tablespoon |
| Garlic powder | 1 teaspoon |
Cooking the Steak
Now that the steak is prepared, it’s time to cook it. Bobby Flay recommends using a hot skillet or cast-iron pan to cook the steak, as these types of pans retain heat well and can achieve a nice crust on the steak.
To cook the steak, follow these steps:
- Heat a skillet or cast-iron pan over high heat until it reaches a temperature of at least 400°F (200°C).
- Add a small amount of oil to the pan, such as canola or vegetable oil.
- Place the steak in the pan and sear it for 2-3 minutes on each side, depending on the thickness of the steak.
- After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness.
Using a Thermometer to Check for Doneness
One of the most important things to keep in mind when cooking a steak is to make sure it reaches a safe internal temperature. The recommended internal temperature for a steak is at least 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for medium-well or well-done.
To check the internal temperature of the steak, use a meat thermometer. Simply insert the thermometer into the thickest part of the steak and wait for the temperature to stabilize.
Letting the Steak Rest
Once the steak is cooked to your desired level of doneness, remove it from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
While the steak is resting, you can also add any finishing touches, such as a pat of butter or a sprinkle of fresh herbs.
Serving the Steak
Finally, it’s time to serve the steak. Bobby Flay recommends slicing the steak against the grain, using a sharp knife to make thin, even slices.
You can serve the steak on its own, or with a variety of sides and sauces. Some popular options include:
- Grilled or roasted vegetables
- Mashed or roasted potatoes
- A side salad or sautéed greens
- A rich and creamy sauce, such as Béarnaise or peppercorn
Adding a Sauce or Topping
If you want to add an extra layer of flavor to your steak, consider adding a sauce or topping. Bobby Flay recommends using a flavorful sauce, such as a red wine reduction or a spicy pepper sauce, to add depth and complexity to the steak.
You can also add a topping, such as a sprinkle of fresh herbs or a slice of cheese, to add texture and flavor to the steak.
Some Popular Steak Sauces
Here are a few popular steak sauces that you can try:
- Béarnaise: a rich and creamy sauce made with butter, eggs, and herbs
- Peppercorn: a spicy and aromatic sauce made with black peppercorns and cream
- Chimichurri: a bright and herby sauce made with parsley, oregano, and red pepper flakes
By following these tips and techniques, you can cook a steak on the stovetop that is sure to impress. Whether you’re a seasoned chef or a beginner cook, Bobby Flay’s stovetop steak recipe is a great way to achieve a deliciously cooked steak in the comfort of your own home.
So next time you’re in the mood for a steak, give Bobby Flay’s stovetop method a try. With a little practice and patience, you’ll be cooking like a pro in no time!
What type of steak is best suited for stovetop cooking?
The type of steak best suited for stovetop cooking is a matter of personal preference, but generally, a cut that is at least 1-1.5 inches thick is ideal. This allows for a nice crust to form on the outside while keeping the inside juicy and tender. Some popular cuts for stovetop cooking include ribeye, strip loin, and filet mignon.
When selecting a steak, look for one with a good balance of marbling, which is the white flecks of fat that are dispersed throughout the meat. This will help to keep the steak moist and flavorful as it cooks. Additionally, choose a steak that is fresh and of high quality, as this will result in a better-tasting final product.
How do I prepare my steak for stovetop cooking?
To prepare your steak for stovetop cooking, start by bringing it to room temperature. This will help the steak to cook more evenly and prevent it from cooking too quickly on the outside. Next, pat the steak dry with a paper towel to remove any excess moisture. This will help to create a crispy crust on the outside of the steak.
Season the steak liberally with salt and pepper, and any other seasonings you like. Some popular options include garlic powder, paprika, and thyme. Be sure to season the steak on both sides, as this will help to bring out the full flavor of the meat. Finally, heat a skillet or cast-iron pan over high heat, and add a small amount of oil to the pan.
What type of pan is best for stovetop steak cooking?
The best type of pan for stovetop steak cooking is a skillet or cast-iron pan. These types of pans are ideal because they retain heat well and can achieve a high temperature, which is necessary for searing the steak. Additionally, they are often made of a thick, heavy material that allows for even heat distribution.
When choosing a pan, look for one that is made of a durable material and has a smooth surface. Avoid pans with a non-stick coating, as these can be damaged by high heat. Instead, opt for a pan that is seasoned or made of a material that can be seasoned, such as cast iron.
How do I achieve a perfect crust on my steak?
To achieve a perfect crust on your steak, it’s all about the sear. A good sear is achieved by cooking the steak over high heat for a short amount of time. This will help to create a crispy, caramelized crust on the outside of the steak. To achieve a good sear, heat your pan over high heat until it is almost smoking.
Add a small amount of oil to the pan, and then add the steak. Cook the steak for 2-3 minutes on the first side, or until a nice crust has formed. Flip the steak over and cook for an additional 2-3 minutes, or until the steak is cooked to your desired level of doneness. Use a thermometer to check the internal temperature of the steak.
How do I cook my steak to the perfect level of doneness?
To cook your steak to the perfect level of doneness, use a thermometer to check the internal temperature of the steak. The internal temperature will vary depending on the level of doneness you prefer. For rare, the internal temperature should be 120-130°F, while for medium-rare it should be 130-135°F.
For medium, the internal temperature should be 140-145°F, and for medium-well it should be 150-155°F. For well-done, the internal temperature should be 160°F or higher. Use a thermometer to check the internal temperature of the steak, and remove it from the heat when it reaches your desired level of doneness.
How do I let my steak rest after cooking?
To let your steak rest after cooking, remove it from the heat and place it on a plate or cutting board. Tent the steak with foil to keep it warm, and let it rest for 5-10 minutes. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
During this time, the steak will also retain its heat, so it will still be warm when you slice it. To slice the steak, use a sharp knife and slice it against the grain. This will help to make the steak more tender and easier to chew.
What are some common mistakes to avoid when cooking steak on the stovetop?
One common mistake to avoid when cooking steak on the stovetop is overcrowding the pan. This can cause the steak to steam instead of sear, resulting in a less flavorful final product. To avoid this, cook the steak one at a time, or use a large pan that can accommodate multiple steaks.
Another common mistake is not letting the steak rest after cooking. This can cause the juices to run out of the steak, making it dry and less flavorful. To avoid this, let the steak rest for 5-10 minutes after cooking, and slice it against the grain.