The Basics:
With our high-quality steak, 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, after salting.
When you're ready, 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.
Cook your steak to your preferred doneness using a meat thermometer and remember that it'll increase about 5° after its off the heat. If you don't have a thermometer, use the poke test to determine doneness. If you don't know about the poke test, check out 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!
Cooked JUST right:
| 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)