Eight to ten minutes. Gray Shipley will tell you himself that he often gives it five, which is honest and still better than cutting straight in.
Cooking Techniques
How to Butter-Baste a Steak
Butter-basting is the step that makes a home steak look like a restaurant one, and the most common way to get it wrong is to start it too early. Butter cannot survive the temperature a sear needs.
Cooking Techniques
How to Cook a Whole Beef Tenderloin
A whole tenderloin is the roast to cook when there are people coming and you do not want to spend the evening in the kitchen. It takes well under an hour.
Cooking Techniques
How to Cook Filet Mignon: Grill or Cast Iron
A filet is tender and lean, and the second of those is the problem. There is very little fat to carry flavor or forgive a mistake, so the method is about supplying both from outside.
Cooking Techniques
How to Cook Steak in a Cast-Iron Skillet
Cast iron is the most forgiving pan for steak, for one reason: it holds its heat when cold meat lands on it. That advantage is wasted if the skillet is not properly preheated. Here is how to use it.
Cooking Techniques
How to Cook Steak in the Oven, Including Under the Broiler
An oven cannot give you a crust. It is too gentle and too even, which is exactly what makes it good at the other half of the job. Use it for what it is good at and do the browning somewhere else.
Cooking Techniques
How to Cook Steak on a Charcoal Grill
Charcoal gives you flavor that gas cannot.
Cooking Techniques
How to Cook Steak on a Gas Grill
Gas gets dismissed by people who grill twice a year. Gray Shipley is not one of them, and his reason is control.
Cooking Techniques
How to Get a Great Crust on Steak
A great crust comes from a dry surface. That is the whole answer, and it is the one piece of steak advice Gray Shipley gives when he only gets to give one.
Cooking Techniques
How to Grill a New York Strip Steak
A strip steak has a firm fat cap running along one edge, and most people cook it flat and leave that cap chewy and white. Stand it on the edge first and the whole steak improves.
Cooking Techniques
How to Grill Steak
A grill gives you something a pan cannot: two temperatures at once. Sear over the hot side, finish over the cool side, and you get a crust without overcooking the middle.
Cooking Techniques
How to Pan-Sear Steak
A good pan-seared steak needs three things: a dry surface, a hot pan, and the patience to leave it alone. Here is the order of operations, and the step most people skip.
Cooking Techniques
How to Reheat Steak Without Ruining It
Leftover steak does not have to be a disappointment. Warm it low and slow, then sear it hard for thirty seconds. The method is a reverse-sear, and it works because the steak is already cooked.
Cooking Techniques
How to Reverse-Sear Steak
Reverse-searing means cooking the steak low first and searing it last.
Cooking Techniques
How to Season Steak
Salt and pepper. That is the honest answer for a well-raised steak, and Gray Shipley says so plainly.
Cooking Techniques
How to Store Cooked Steak
Cooked steak keeps three to four days in the refrigerator. The part that decides whether it is still good is how quickly it got cold and how well it was wrapped.
Cooking Techniques
How to Thaw Steak Safely
We ship frozen on purpose. The refrigerator is the right way to undo that: about twenty-four hours, no counter, no hot water.
Cooking Techniques
How to Use a Meat Thermometer for Steak
A thermometer is the cheapest way to stop ruining steaks. Not because temperature is complicated, but because it replaces guessing with a number. Gray Shipley is clear about what guessing costs you.
Cooking Techniques
Steak Temperature Chart: Rare, Medium-Rare, Medium and Well-Done
Medium-rare is 130 to 135 degrees Fahrenheit. The harder part is that a steak keeps cooking after you pull it, so the temperature you aim for is not the temperature you take it off at.
