After trying many different ways of cooking our steaks, we found this method to produce the best results. It takes some advance prep work, and it won’t turn a sirloin into a tenderloin, but it definitely makes for an incredibly tasty, juicy and tender steak every time.
- Completely thaw meat, preferably in the refrigerator overnight.
- Pat steak dry with paper towels and coat each side liberally with one teaspoon of kosher salt. You may also add herbs and spices if desired. It may seem like a lot of salt, but don’t worry; you’ll rinse it off before cooking.
- Let rest for one hour per inch of thickness of cut. If steak is under one inch thick, let rest for one hour.
- Rinse steak with lukewarm (not hot) water until all salt is gone.
- Use paper towels to pat steaks completely dry. At this point, steaks should be up to room temp; if they are not, let rest until they are.
- Apply salt, herbs and spices as you normally would on a steak that you enjoy. Sear both sides of steak on a high temp on a pre-heated grill or pan for 1-2 minutes. If on grill, finish cooking with indirect heat until steak has reached desired doneness. If cooking in a skillet, finish cooking in oven in an oven safe dish. For either method of cooking, about 1 minute before cooking is complete, place one tablespoon of butter on top of steak and let melt in. Remove from heat and let rest for 5 minutes. Enjoy!
Published on 03/21/2017