Speaking of thermometers and temps, what temp should you cook your steak to.Дad thinks that steaks should be cooked to medium-rare but understands that some people prefer more done steaks. Lots of chefs trust the Thermoworks brand, so does Dad. You want to make sure that the thermometer you can trust to be accurate. The Thermapen is the gold standard of meat thermometers.Дad has the Thermo Pop version, itвЂ™s only $34 and is very accurate. Dad recommends anything from Thermoworks. The hand test, feeling and all the other вЂњtricksвЂќ are not going to get you repeatable results. Stop guessing what doneness your food is. To cook good food you have to know what temp you are cooking to. Some tips for a better steak Get a good meat thermometer. Let the steak rest for 10 minutes to redistribute the juices.

Either method works well, itвЂ™s just personal preference. Spoon the butter over the steak as it sears and remove after 1-2 minutes. If you donвЂ™t want to flip often you can let the steak sit on one side for 1 minute or so. In the last 30 seconds add the butter and spoon it over the top of the steak as it sears. Flip the steak every 30-45 seconds until you see a nice brown crust formed. When the oil begins to smoke the pan should be sufficiently hot. Add enough vegetable oil to coat the pan. Place a stainless steel or cast iron pan over a burner on high heat. When the steak reaches 10 degrees below your target temp, remove it from the oven. If the steak is not at the required temperature, put it back in the oven and check it every 5 minutes. If you are aiming for medium-rare than you want to pull the steak at around 120 degrees. You want to remove the steak when it reaches 10 degrees below your target temperature. In about 15 minutes, remove the steak and check it for temp. When the oven comes to temp, put the steak in the oven. Place the seasoned steak on an aluminum foil-lined baking sheet. While the oven is preheating, season the steak liberally on both sides with the garlic powder, onion powder, black pepper and sea salt. This leaves you room to get a nice crust on the steak. To make sure you donвЂ™t overcook the steak in the searing process you need to pull the steak out of the oven about 10 degrees shy of your final serving temp. If you cook the steak at a high temp there is no chance for the fat to render and the muscle fibers to break down. This produces a tender and evenly cooked steak. One of the important things about getting a tender steak is to cook it low and slow. After the initial cook you sear it to add a beautiful crust. Instead of searing first, you bring the steak to temp slowly in a low temp oven. After the sear you would cook the steak in a hot oven until it reaches the serving temp. The old school method for cooking steaks was to sear them first, to lock in the juices. Jump to Recipe Jump to Video Print Recipe

Searing steak