How to Cook a Perfect Steak

There are few things in life worse than poorly cooked steak. Iron Chef Marc Forgione is here to save you from having to face another plate of bland, chewy beef with some Prime Grade tips and tricks.

Released on 4/19/2016

Transcript

00:00
How's it going? It's Marc Forgione
00:00
from American Cut, and I'm here to show you
00:03
some tips on how to cook a perfect steak.
00:04
When you're choosing your steak,
00:06
you wanna look for really nice fat, nice marbling.
00:08
When possible, too, I like to cook it on the bone.
00:11
One of the chef kind of tricks
00:12
is bringing your steak up to temperature
00:14
before you actually cook it.
00:16
'Cause if not, you're gonna get a nice seared steak
00:18
on the outside, but a cold, raw center.
00:21
And now you wanna season it, right?
00:23
And don't be shy, okay?
00:24
'Cause keep in mind the steak is thick.
00:26
You can only season the outside.
00:30
A little fresh black pepper.
00:33
Don't be afraid to really get it with the salt and pepper,
00:35
especially when you're cooking a thick steak like this.
00:37
You wanna cook with high heat.
00:39
(meat sizzling)
00:42
And you wanna make sure that you have
00:43
a nice, thick, heavy pan.
00:53
Really just let it be.
01:00
(pan juices sizzling)
01:01
This is how I like to do it.
01:04
I will now place this in the oven on a cold tray.
01:08
Now it's cooking nice and evenly
01:09
with air getting circulated around it.
01:12
So, at this point we've been cooking the steak
01:13
give or take seven to 10 minutes.
01:15
Now we wanna let it rest,
01:16
for again, give or take, seven to 10 minutes,
01:18
just so the juices kind of settle.
01:20
Just add a little bit of butter,
01:22
a little bit of that mop,
01:24
some crushed garlic still in the paper,
01:27
a little bit of rosemary and thyme,
01:30
(meat sizzling)
01:34
Alright, so now we've got our steak rested, basted.
01:37
If you don't have the dry, aged fat at home,
01:39
you can just use oil and butter.
01:41
And then, of course, we take our beautiful fat...
01:47
Then I like to finish it with
01:48
a little more Maldon sea salt.
01:53
(gentle music)