Mmmm. Slightly crisp and caramelized on the outside; juicy and tender on the inside–a perfectly seasoned bite that melts in your mouth…now that’s a great steak! It really isn’t difficult to perfect the art of preparing the Perfect Steak. What you want to achieve is a beautifully charred exterior and a warm, juicy center.
Here are a few tips to follow to ensure success:
- Go for the best USDA prime-grade, dry-aged beef you can find. I prefer buying from a good butcher. Supermarket prepackaged steaks are usually thin and inferior cuts.
- Select a cut with the most marbling (visible grains of fat running through the steak). This ensures a nice juicy steak. As it cooks, the fat melts, naturally tenderizing the meat and imparting a wonderful flavor.
- The best steaks are 1 1/2-inch thick. A thin cut will dried out as it cooks. And take note: the thickness of the steak is more important than the weight.
- Always let your steaks come to room temperature before cooking or grilling – I let it stand for 1 hour before cooking. Cold Steaks contract when cooking, making the steak meat tough.
- Pat dry before cooking to remove all moisture and always place in a hot skillet on grill.
- Always use tongs to handle steak, as they won’t pierce the meat, which allows the juices to escape.
- Tip: When cooking over a hot grill, flame or electric stove, you may want to remove the steak from the heat just before it reaches your desired state: rare, medium-rare, medium, medium-well, or (god-forbid!) well done. The steak may continue cooking after it is removed, so experiment whenever you can with your kitchen or grill to prefect your timing.
So now, armed with everything you need to know about making
a Perfect Steak, let’s get cooking. Indulge in any one of the enticing steak
recipes below. I prefer a rib eye steak or filet mignon for all three recipes.
Select your favorite side dish–a good pairing would be French fries or mashed
potatoes, a green salad and /or a vegetable. When it comes to wine, once again
I would indulge in the best bottle of red you can–a bold, full-bodied wine
pairs perfectly with Steak. Bon
appétit!
Click Here for the Seduction Meals Recipe: Beef Tenderloin with
White Peppercorn Sauce
Looking for a unique, restaurant-quality recipe for your next Seduction
Meal? Here is one that is received with rave reviews every time I
present it to my guests: Beef Tenderloin with White Peppercorn Sauce.
The meat is tender and juicy and the sauce divine! Serve this with
mashed potatoes or thin-cut home-made fries.
Click Here for the Seduction Meals Recipe: Buffalo Ribeye Steak au Poivre
Try a new and healthy take on this classic French
preparation using lean and succulent buffalo ribeye steaks instead of beef.
These steaks are best prepared using a lower temperature than you would use for
beef. Cook rare to medium rare for best texture and flavor. Serve with homemade
crispy fried and a bottle of your favorite full-bodied red wine. Just
delicious!
Click Here for the Seduction Meals Recipe: Grilled Steak with Black Truffle Butter Buttons
You can’t go wrong with grilled steak and a delicious salad served with a
full bodied red wine–such a simple seduction meal that is always a
hit. Here we have grilled rib eye steak lightly seasoned with salt,
pepper and minced garlic, grilled medium-rare, sliced and topped with
two pats of black truffle butter.
