Ultimate Steak Cooking Guide

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Ingredients

• Various cuts of steak (Chuck steak, Ribeye steak, Sirloin cap, Sirloin steak, New York strip, Porterhouse, T-bone, Filet mignon, Tenderloin, Tri-tip, Flank steak, Skirt steak, Hanger steak, Picanha)
• High-quality salt
• Pepper
• Oil
• Butter
• Garlic
• Rosemary
• Thyme
• Lemon zest
• Lemon juice
• Calabrian chilies
• Olive oil
• Various marinade ingredients based on preference

Instructions

1. Understand the different cuts of steak and their characteristics.
2. Dry brine the steaks with high-quality salt at least an hour before cooking.
3. Choose a cooking method based on steak thickness: grilling, searing, reverse searing, sous vide, or broiling.
4. Grill the steaks, ensuring a proper crust and cooking to desired doneness.
5. Sear the steaks in a cast-iron pan, using butter basting for added flavor.
6. Reverse sear the steaks by first cooking in the oven and then searing for a crust.
7. Sous vide the steaks for a tender result, finishing with a sear for a crust.
8. Broil the steaks after marinating for added flavor, ensuring a nice crust.
9. Rest the steaks before slicing against the grain for optimal tenderness.
10. Enjoy the perfectly cooked steaks with your preferred sides and garnishes.

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