Monthly Archives: January 2010

Everyone has their own way of cooking steaks and what’s the best cuts of beef. Here’s my OPINION on the different cuts and cooking-

Filet Mignon- Most tender and most expensive but is lacking on the fatty flavor (that’s why you see it wrapped in bacon).

New York Strip and Rib Eyes- Both cuts are great for grilling or pan searing, sometimes a little pricey but worth the dough. When you have people over for dinner or a BBQ these are the steaks to get.

Porterhouse and T-Bones- Harder to cook because they contain bones and are huge cuts of meat. Some believe that these are the same but there’s a slight difference. They both have New York Strips on one end but the Porterhouse comes form the rear of the short loin so it has a larger cut Filet. Since not too many grocery stores sell this cut wait till you get hungry as hell, go to a good steak restaurant and order a Porterhouse.

Top Sirloin- If you’re a meat lover but looking for an affordable cut of beef this is the way to go. Not as tender as some of the other cuts but very juicy and full of flavor.

Now on to the cooking.

I love steaks cooked on a charcoal grill but I don’t always have access to one. Actually I do always have access to one but going outside (in the car port), taking out the grill, lighting the charcoal and all the clean up afterwards is just too long of a process unless you have guests over or its a nice summer day. The easiest way to cook a steak is to pan sear it and finish it in the oven. It’s a quick and easy process.

First season and make sure your steak isn’t cold and right out of the refrigerator when cooking it. Usually I’ll take the steak out of the frig and let it marinate in room temperature (wrapped in foil) for about 30 minutes. Preheat your oven to 350.

Put a little oil and butter in a pan on high heat

Sear each side for about 2-5 minutes depending on how thick the steak is.

This was about 3 minutes on each side

Put the steak in the preheated oven for about 5-15 minutes depending on the thickness. This was in there for about 8 minutes. If you don’t have a pan you can put in the oven I suggest you get one.

The most important part about cooking a good steak is letting it rest (5-10 minutes). The steak continues cooking and it’ll make it nice and juicy. If you cut into the steak without letting it rest you’ll let the juices bleed out and will end up eating a dry piece of cardboard.

Once it’s done resting slice thin and enjoy!

Like I said, this is my way of cooking steak, if you got a favorite or easy way please let me know!