To cook a tender steak, start by bringing the steak to room temperature and seasoning it generously with salt and pepper. Use a heavy, oven-safe skillet (cast iron is ideal) and heat it until very hot. Sear the steak on each side for 2-3 minutes to develop a flavorful crust. Then, finish cooking it in a preheated oven (around 375°F or 450°F depending on the method) to your desired doneness, using a meat thermometer to avoid overcooking. Let the steak rest for about 5 minutes after cooking, adding butter and herbs like thyme or garlic while basting to enhance tenderness and flavor. Slice across the grain to make the steak easier to chew.
Key Steps for Tenderness
- Bring the steak to room temperature before cooking to ensure even cooking.
- Generously season and dry the steak for a good sear.
- Use high heat for searing to create a crust that locks in juices.
- Finish cooking partly in the oven to control doneness precisely with a thermometer.
- Rest the steak post-cooking to redistribute juices and improve tenderness.
Additional Tips
- Basting with butter, garlic, and fresh herbs during the last part of cooking infuses flavor and helps keep the steak moist and tender.
- Cutting the steak across the grain shortens muscle fibers, enhancing tenderness.
- Don’t overcook; medium-rare to medium is recommended to retain juiciness and tenderness.
This method should result in a juicy, tender steak with a flavorful crust and succulent interior.
