You can make a mouthwatering beef steak by following these steps:
Ingredients:
- 2 beef steaks (such as ribeye, sirloin, or filet mignon), about 1 inch thick
- Salt and black pepper, to taste
- 2 tablespoons of cooking oil (such as vegetable or canola oil)
- 2 tablespoons of butter
- Optional marinade or seasoning of your choice (e.g., garlic, herbs, or steak seasoning)
1. Bring the steaks up to room temperature first. Remove them from the fridge and allow them to sit at room temperature for around 30 minutes to 60 minutes. Cooking will be more even as a result.
2. Preheat your barbecue or burner skillet. Heat a skillet on the stovetop over medium-high heat. Preheat the grill to medium-high heat if using one.
3. On both sides, season the steaks with salt and black pepper. At this point, you can also add any additional marinades or seasonings you like. Permit the steaks to sit for a couple of moments to retain the flavors.
4. On the off chance that utilizing a burner skillet, add the cooking oil to the skillet and intensity it until it's shining. To avoid sticking, lightly oil the grill's grates.
5. Place the steaks carefully on the hot grill or skillet. Cook the steaks without moving them for around 4-5 minutes for every side for grilled to perfection, or change the cooking time in light of your ideal degree of doneness. Cook each side of a medium-rare steak for 5 to 6 minutes. Keep in mind to adjust the cooking time according to your steaks' thickness and personal preference.
6. Try not to press down on the steaks as they cook. Allow each side to develop a nice crust. To flip the steaks gently, you can use tongs.
7. Whenever wanted, during the last 1-2 minutes of cooking, add spread to the skillet or barbecue and let it soften. To enhance the steaks' flavor and richness, brush them with the melted butter.
8. After the steaks have reached the desired doneness, remove them from the heat and allow them to rest for 5 to 10 minutes. This ensures a tender and juicy steak by allowing the juices to redistribute within the meat.
9. Slice the steaks against the grain after resting to ensure maximum tenderness. Serve them quickly as a fundamental course close by your number one side dishes.
Note: The thickness of the steaks and the heat source may affect the cooking time. When determining the steak's internal temperature, a meat thermometer is absolutely necessary. The thermometer should read 145-150°F (63-66°C) for medium-rare and 135-140°F (57-60°C) for medium-rare.
Partake in your delectably cooked hamburger steak!
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