How to prepare a steak

1. Choice of meat

1.1. Types of steak

There are several popular types of steak to consider:
* Filet Mignon: The most tender meat, but less fat.
* Ribeye: Very juicy with lots of fat that adds flavor.
* New York Strip: Firmer than Filet Mignon, but very tasty.
* T-bone: Combines the characteristics of Filet Mignon and Strip steak.

1.2. Meat quality

Choose high quality beef. When buying a steak, look for meat with a distinct marbling pattern—the layers of fat between the muscles provide juiciness and flavor.

2. Preparation before baking

2.1. Thawing meat

If the meat has been frozen, thaw it in the refrigerator overnight. Avoid thawing at room temperature, as this can cause bacterial growth.

2.2. Temperature

Allow the steak to come to room temperature before cooking. This will ensure that the meat cooks evenly.

2.3. Spices

The simplest and most commonly used combination of spices is salt and black pepper. Sprinkle them on both sides of the steak just before cooking. For a unique taste, you can add garlic powder, rosemary or other favorite spices. 

3. Baking process

3.1. Preparing the pan

Use a heavy cast iron skillet that will distribute the heat evenly. Heat a skillet over medium-high heat until very hot.

3.2. Oil

Use an oil with a high smoke point, such as canola oil or avocado oil. Apply a thin layer of oil to the steak and pan.

3.3. Cooking time

The cooking time depends on the thickness of the meat and the desired internal temperature. Here's a rough guideline:
* Rare: 2-3 minutes on each side, internal temperature - about 50°C.
* Medium Rare: 3-4 minutes on each side, internal temperature - about 57°C.
* Medium: 4-5 minutes on each side, internal temperature - about 63°C.
* Well Done: 6-7 minutes per side, internal temperature - about 71°C.

3.4. Basting

Halfway through cooking, you can bast the steak with melted butter with garlic and herbs, using a spoon. This will add extra flavor and moisture.

4. After baking

4.1. Steak rest

It is very important to let the steak rest for 5-10 minutes after cooking. This allows the juices to spread throughout the meat, making it juicier and tastier.

4.2. Cutting

Cut the steak against the grain - this ensures that the meat is softer and easier to chew.

5. Serving

5.1. Side dishes

Various side dishes go well with steak:
* Vegetables: Roasted or steamed vegetables such as asparagus, broccoli or carrots.
* Potatoes: Baked potatoes, mashed potatoes or French fries.
* Salad: Fresh green salad with a light dressing.

5.2. Sauces

You can serve steak with various sauces:
* Pepper sauce: Creamy sauce with green pepper.
* Garlic Butter: Melted butter with chopped garlic and herbs.
* Barbecue sauce: Sweet and sour sauce with a smoky aftertaste.

6. Additional advice

6.1. Experiment with flavors

Don't be afraid to experiment with spices and marinades. You can use soy sauce, balsamic vinegar or red wine marinade to give the meat a distinctive taste.

6.2. Use of the grill

If you have the chance, try grilling your steak. This gives it a unique smoky flavor and beautiful grill marks.

6.3. Internal temperature

Use a meat thermometer to ensure proper internal temperature. This is especially important if you want to achieve a certain level of cooking.

6.4. Quality control

Always pay attention to the quality and freshness of the meat. A well-done steak starts with good meat.

A perfectly prepared steak is not only the result of culinary skill, but also an expression of love for food. Every step, from the choice of meat to the final serving, is important to achieve the best result. This guide will help you learn how to prepare a steak that will delight you and your guests with its flavor and texture. Do not forget to experiment and discover your unique steak recipe that will become the pride of your kitchen.