I love a good steak, whether it’s Strip Loin or Rib Eye. If you don’t cook it properly, it can easily be ruined by undercooking or overcooking. I personally prefer medium rare, but how you like it done is personal. In Canada, beef is graded into four categories: Prime, AAA, AA, and A. Prime beef is the most expensive and is only sold in specialty meat stores. AAA is the most popular grade, and you can find it in most supermarkets and meat outlets. AA is less expensive, and most stores use it for promotional items. I would not recommend buying any beef below A grade.
Note:
As an optional cooking method, you can sous vide the steak at 128F for 40 minutes. Sear the steak in a thick bottom pan (cast iron or steel) to get the crust.
I always ask my butcher to cut my steak 1 1/2 inches thick, as it is easier to handle.
- Season the steak with salt and pepper.
- Heat up a thick-bottomed pan, cast iron, or steel.
- Add a little bit of oil.
- Brown the fat side first until the beef fat renders out.
- Lay the steak flat on one side for about 1 ½ minutes, or until you can see a crust forming.
- Flip the steak over and sear the other side for 1 ½ minutes.
- Preheat the oven (I use a toaster oven) to 450°F.
- Put the steak on a tray and bake in the oven for 5 minutes. (for medium-rare, or add one more minute for medium).
- Take the steak out of the oven and put it on a plate. Cover it with a lid or tin foil for resting. The resting time is equal to the baking time. For example, if you bake for 5 minutes, rest for 5 minutes.
- Dinner is ready!
sear the steak fat side down to render the fat out
sear the other side of the steak
Lay the steak flat to sear until the surface form a crust
Put the steak on a small tray in a toaster oven, 450F one inch for 5 minutes
Cover the steak with a tin foil or a bowl. It is important to rest the steak. The juice can go back to the center and the steak will get more tender and juicy.
A perfectly done medium rare Strip Loin Steak!