Few foods are as enticing as a perfectly cooked steak. In this guide we include our all-time favorite steak recipes, as well as the cooking techniques you’ll need to know to make steaks the right way, every time.
Making a Perfect Grilled Steak
Making a Perfect Pan-Seared Steak
This simple pan-searing technique produces perfect steaks—everytime.
Common Steak Pitfalls
Few things are more frustrating than anticipating a nicely browned, juicy steak only to find yourself gnawing at a dried-out, pale, or flavorless one.
When is Your Steak Done?
What’s the best way to check a steak for doneness?
Judging whether red meat is done is not an exact science, even with an instant-read thermometer. That’s because as meat rests, the temperature continues to climb. Hold the steak with tongs and insert the thermometer through the side of the meat. Use the temperatures below to know when to take your steak off the grill. Let the cooked steaks rest on a platter—covered loosely with foil to keep them warm—for 5 minutes so the juices can distribute evenly.
Making a Perfect Pan Sauce
A pan sauce—made with just a handful of ingredients and in a matter of minutes—can look and taste nearly as rich as a classic, labor-intensive French sauce. The base of a pan sauce is the fond, or browned bits, clinging to the bottom of the skillet after sautéing or searing meat, poultry, or fish. Once the food is removed from the skillet, aromatics such as minced shallots can be sautéed; then, in a process called deglazing, liquid—usually wine, homemade stock (or canned broth), or broth—is added and the fond is scraped up. The liquid is simmered and reduced to concentrate flavors, thickened and, in a final (sometimes optional) step, the reduction is enriched and slightly thickened by whisking in butter.
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