You go to a fancy restaurant and order the steak and shell out $30, $50, or more just for the meat alone; potatoes and drinks are extra. It's an amazing, transcendent steak. You go home and try to reproduce it with less than stellar results. What went wrong? How do restaurants get their steaks so tender, so flavorful, so perfect?
The Grade
The best steakhouses and restaurants serve up the best, most expensive grades of beef. In the United States, it is known as USDA Prime. Prime grade beef accounts for nearly 2% of all beef production in the United States. There are similar equivalents in all other countries. The demand for this high-quality beef makes it hard for consumers to purchase it at a regular grocery store. Since you probably can't find this, look for Choice grade beef for your steaks.
The Aging
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can't find it, don't worry. You can still get a great steak.
The Seasoning
Great steaks need a little seasoning. Typically, a steak is seasoned with coarse ground black pepper, sea or kosher salt, parsley, and butter. Yes, Butter. We'll get to the butter later as it finds its way on to a number of steaks, but you have to add it at just the right time.
The Equipment
Most big steakhouses broil their steaks. Yes, there are few "grills" out there, though some restaurants may still grill their steaks in a way that you and I would recognize. Many restaurants, though, use overhead, infrared broilers that produce incredible temperatures to cook steaks. While you can buy similar equipment, it isn't necessary for a great steak. What you do need is incredibly high heat in direct contact with the meat. This is why you need a good quality pan.
The Pan
A basic, inexpensive cast iron pan is the steaks best friend. Heavy on the metal, able to hold a lot of heat, cast iron pans make the perfect restaurant-quality steak. Infrared burners can radiate a lot of heat into a steak, but only by having contact with that intense heat can you cook the steak hot and fast enough to make it perfect. The basic process is to preheat the pan as hot as you can get it. Drop in the steak for two minutes. Flip, add butter and put the pan into a hot preheated oven for about five more minutes depending on how you want your steak done. This is a smoke-filled process that can be done on your side burner and gas grill without flooding the house with smoke.
The Process
This process of cooking steak requires you to use pieces of metal that are heated to incredible temperatures. There will be splattering, smoke, and possible fire. Be very careful. What happens here is that the pan sears the surface of the meat and immediately begins melting the fat. This fat fries the meat's surface causing caramelization. This makes the sweet of the meat even sweeter. The addition of butter here is going to add extra fat to the process and a rich, buttery flavor to the meat.
The Experience
Nothing beats an experienced steak cook. If you are not experienced, then you need practice. Pay close attention to every steak you cook. Prepare everything you can ahead of time. Learn from your mistakes. Record your thoughts and processes. Soon you too can be a great steak cook and amaze all of your guests.
As a seasoned culinary expert with a passion for gastronomy, let me shed light on the intricacies that make a restaurant-grade steak an unparalleled culinary experience. My extensive knowledge in the realm of fine dining and culinary techniques positions me to dissect the key elements discussed in the article titled "The 4 Best Ways to Cook a Steak Indoors."
The Grade: The article rightly emphasizes the importance of the beef grade, particularly the USDA Prime grade in the United States. Prime grade beef signifies the highest quality, with superb marbling, tenderness, and flavor. This grade, constituting a mere 2% of the U.S. beef production, is sought after by top-tier steakhouses. It's crucial to note that equivalent high-quality grades exist in other countries. However, the article wisely suggests opting for Choice grade beef if Prime isn't readily available, ensuring a still excellent steak.
The Aging: Aging, a pivotal process in elevating steak quality, is highlighted. Fine restaurants engage in controlled aging to intensify flavor and enhance tenderness. This, however, poses challenges for home cooks due to the risk of spoilage and food poisoning. The recommendation to check with local meat markets for aged beef or resorting to alternative methods underscores the article's practical approach for achieving a great steak at home.
The Seasoning: Seasoning plays a crucial role in the steak's overall taste profile. The article advocates for a classic seasoning blend of coarse ground black pepper, sea or kosher salt, parsley, and the surprising addition of butter. The strategic timing of adding butter is teased, hinting at its transformative role in imparting richness to the meat.
The Equipment: The choice of equipment is dissected, emphasizing the intense heat required for a perfect steak. While acknowledging the prevalence of infrared broilers in upscale steakhouses, the article demystifies the process, stating that a good quality pan is essential. The recommendation of a basic cast iron pan for its ability to retain and radiate high heat underscores the practicality of achieving restaurant-quality results at home.
The Pan: The article delves into the significance of the cast iron pan, highlighting its affordability and efficiency in creating the perfect steak. The cooking process, involving preheating the pan to its maximum, a quick sear, and finishing in the oven, is demystified. The emphasis on the smoke-filled nature of the process underscores the authenticity of replicating restaurant techniques at home.
The Process: The cooking process itself is meticulously detailed, warning about the inherent risks of using high temperatures and emphasizing the searing and caramelization that occur during the cooking. The addition of butter is explained not just for flavor but for its role in the caramelization process, enriching the steak with a delectable, buttery taste.
The Experience: The article concludes with a nod to the significance of experience in steak cooking. It acknowledges the learning curve, advising home cooks to pay meticulous attention, learn from mistakes, and document their culinary journey. This sage advice aligns with the narrative of culinary mastery and the pursuit of excellence in steak preparation.
In essence, the article "The 4 Best Ways to Cook a Steak Indoors" provides a comprehensive guide, blending culinary expertise with practical insights, ensuring that enthusiasts can recreate the magic of a restaurant-quality steak within the confines of their own kitchen.
