Photo Credit: Jenna Helwig
Forget the steakhouses and save your hard-earned cash by learning how to cook a steak dinner at home. A quick sear and a short broil; that’s how to get juicy steak with just the right amount of char. Get a good cut of meat: strip, ribeye, porterhouse, T-bone, and flank are all classics. Season the steak liberally with salt while heating a cast iron or other heavy-bottomed skillet on high heat on the stove. If cooking steaks more than an inch thick, preheat the oven to 450.
Sear the steaks briefly on each side, flipping as needed to make sure the steaks brown but don’t burn. Check the temperature: a steak is medium-rare when it hits 140-145 on a thermometer. For thick steaks, transfer to the oven after searing until cooked to your liking. Let the steaks rest for 5 minutes before serving.
To grill steaks, preheat a gas or charcoal grill for two-zone (direct and indirect heat) cooking. Salt the steak as above, then sear the steak directly over high flame before transferring to the low heat/indirect heat zone to finish cooking to your desired doneness. Rest the steak for 5 minutes before serving.
Strip Steaks with Tomato-Mint Salsa
2 Tbsp. canola oil
4 scallions, chopped
4 strip steaks, about 1/2-inch thick
1/4 cup chopped mint
Salt and pepper
2 Tbsp. freshly squeezed lime juice
2 pints cherry tomatoes, halved
1/2 tsp. salt
2 garlic cloves, minced
Pepper to taste
2 Tbsp. minced jalapeno (or to taste)
1. In a large frying pan over medium-high, heat the canola oil. Salt and pepper both sides of each steak. Saute steaks until brown and cooked medium-rare, about 3 minutes on each side, depending on the steaks' thickness. If the pan isn't large enough to comfortably hold all four steaks, saute them in batches, holding the cooked steaks in a 250-degree oven until ready to serve.
2. To prepare the salsa, in a large bowl stir together the remaining ingredients. Taste for seasoning, adding salt or pepper if necessary.
3. Top the steaks with the salsa and serve.
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