7 ways to make the best steak of your life
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Seared bone-in rib-eye steaks.
PHOTO: ARMANDO RAFAEL/NYTIMES
Ali Slagle
- Skip marinades; instead, salt and generously apply coarse black pepper to steak for enhanced, balanced flavour and crust.
- Enhance cooked steak by dotting with compound butter, and serving with a bright herb sauce or fresh tomatoes for contrast.
- For perfect doneness, use a thermometer (49-57°C), as advised by Sohla El-Waylly, preventing overcooking; or sear thin slices quickly.
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NEW YORK – Steaks are a treat, often one with a price tag to match. So when you do put them on the menu, make sure they have everything those commercials promise: the sizzle and sear, the dark brown crust, the fat and brawn. Start with these seven small tweaks, then experiment as you like until your favourite steakhouse is, well, your house.
Most marinade ingredients, besides sugar and salt, do not work their way to the meat’s interior, and instead just sit on the surface. When the meat hits a hot skillet, the marinade on the exterior splatters, while any remaining in the bowl ends up down the drain. Is a marinade worth the ingredients, time and extra steps? Not typically. Simply pat your meat dry and cover all sides with salt.