With our beefsteaks we like to keep things simple and let the meat do the talking. Whatever steak, chop, or filet you've received, start with a liberal dose of kosher salt. If you want a crispy exterior, let it sit in the fridge for 24-48 hours, adding more salt whenever you feel like it. Get your cast iron ripping hot with a neutral oil - or if it's a fatty cut, just cook it in its own fat - and drop your meat in there and let yourself drift away into the sizzling melody. Depending on the thickness, you may want to toss a lid on your pan to help keep some heat in and cook the steak through.
For really thick steaks (1.5" or thicker), we recommend the reverse sear method. Salt and dry in the steak in the fridge as before, this time, heat your over to 225 F and put your steak on a wire rack in the over. Watch the internal temp until it gets to be about 20 F cooler than your desired doneness. Then take it out and hit it in that screaming hot pan, take it out about 5 F cooler than your desired doneness.
Cook your steak to your preferred doneness using a meat thermometer or the poke test, i.e. how firm the meat is. If you don't know what I'm talking about, check this video. When it's done, take it out of the pan and let it rest. I repeat, let it rest. When slicing, cut your steak against the grain for maximum chewability©, salt again and enjoy!
|Doneness||Target Temperature in the Oven||Final Target Temperature||Approximate Time in Oven|
|Rare||105°F (40°C)||120°F (49°C)||20 to 25 minutes|
|Medium-Rare||115°F (46°C)||130°F (54°C)||25 to 30 minutes|
|Medium||125°F (52°C)||140°F (60°C)||30 to 35 minutes|
|Medium-Well||135°F (57°C)||150°F (66°C)||35 to 40 minutes|
(Table stolen from J. KENJI LÓPEZ-ALT, he's a genius, check him out if you don't know who he is)