It’s no surprise that we love our steaks around here. In fact, if you follow me on Instagram you’ll see all manner of steak photos on my feed. I’d be lying if I said we didn’t take our steak game pretty seriously. I’d even go as far as saying that we’re that couple at the meat counter that chuckles when folks have no idea what they’re buying. But if you’re going to spend a pretty penny on steaks — know what you’re looking for!
Tips for Choosing a Great Steak
I’ve talked about steaks before — like here, here, here, and here. Told you we love ’em! Before we dive straight into my FAVORITE fool-proof way to prepare them — let’s talk about what to look for. You know, so that you’re not the one we are chuckling at next time. This is completely a personal preference; but in my opinion, ribeyes are king. At any rate — you’re looking for marbling. Marbling or seam fat are those fine white flecks that you see scattered within the meat. The more, the better — this will keep your meat moist.
The next thing you want to look for is size. Not just overall size of each steak, but thickness, and also the size of each “part” of the steak. My pictures are of ribeyes so we are going to talk primarily about those. Most of the time you’ll find the ribeye steaks boneless (if you get them with the bone attached that’s a fun way to eat them). But, the meat that is attached to that bone is the main portion or eye of meat on your ribeye. It should have a lot of marbling, and be a good size. But that’s not the gold…
The gold portion is the strip of meat that surrounds that eye — known as the ribeye cap. Here’s the biggest pointer I can give you — look for steaks that have a large ribeye cap. Some steaks barely have one — and trust me, you will be missing out.
Lastly — if you’ve picked out a great looking steak — don’t go and cook it to death! Some folks don’t dig the medium rare thing, and I get that. But my last tip is to allow your meat to rest and continue cooking covered in foil. That is what makes this florentine-style so perfect for any steak. Be patient — allowing your steak to rest will benefit you in 3 ways 1) it will continue to cook some with residual heat, 2) it will be juicy and not dry!, and 3) it gives you time to whip up your favorite side.
Okay, sorry, I ramble — here’s my
favorite way to prepare steak!
- 2 beef ribeye steaks
- 1/2 cup extra-virgin olive oil
- 3 tbsp. finely chopped herbs (my favorite combo is thyme, chives, and sage)
- salt & pepper to taste
- Allow your steaks to come to room-temperature. While you wait preheat your oven to 400 degrees and prepare your oil/herb mixture.
- In a shallow baking dish whisk oil with fresh herbs of your choice. Set aside.
- Season both sides of the steaks liberally with salt and pepper.
- Heat a grill pan or cast-iron over medium-high. Be patient here — you want it to be very hot before you put your meat in. If you look at the pan at eye-level you should see a bit of smoking — that is when it is ready.
- Place both ribeyes in the hot pan. The time you sear them will depend heavily on thickness, but for steaks that are about 1.5″ thick sear for 3 minutes on the first side, and then 2 minutes on the other side.
- Place the pan in your preheated oven and allow steaks to cook for 4 minutes, flip them, and continue cooking another 4 minutes.
- Transfer steaks to the baking dish with your oil/herb mixture and quickly toss them with tongs so that they are generously coated.
- Cover steaks with foil and allow them to sit while you prepare a side dish. They will stay warm with the foil covering them, so even up to 20 minutes is fine — but make sure they sit at least 5 minutes.
Make it a Meal
I can be a big meat and potatoes kind of person sometimes. The heartiness of a meal like this just makes me feel all fuzzy and warm inside. Fingerling potatoes are a great option to pair with a steak — when sliced thinly they roast up quickly (while your steaks are resting). To make your meal even easier toss the potatoes in olive oil and some of the fresh herbs that you’re already using for the steaks. Sometimes a fresh squeeze of lemon juice on them at the end does just the trick to cut all the richness from your plate. Not feeling super carby?…pair your steaks with a simple salad.