A QUICK GUIDE TO STEAK: CHOOSING THE PERFECT CUT, BONE-IN VS. BONELESS, PLUS PAN-FRYING TIPS

Mar 11

Cooking the perfect steak starts with choosing the right cut, understanding the difference between bone-in and boneless steaks, and knowing the ideal cooking temperature for your preferred doneness. Use this simple guide to help you select and cook your steak to perfection, including pan-frying tips for any steak.

1. Steak Doneness and Temperature:

Use an instant-read meat thermometer for accurate results

Chef's standard doneness: medium-rare
Cooking times may vary due to steak thickness
Practice feeling for doneness with experience

2. Bone-In vs. Boneless Steaks:

Bone-in steaks:

Flavorful marrow may enhance the taste
Cook more evenly due to heat distribution.
Require longer cooking time
Boneless steaks:
Easier to handle and cook
May cook faster than bone-in steaks

3. Popular Steak Cuts and Their Features:

Porterhouse and T-Bone Steaks:

Cut from the short loin
Contains tenderloin and strip steak
T-shaped bone for even cooking
Ideal for experiencing two textures in one steak

Ribeye Steak:

Cut from the rib area
Flavorful and marbled
Bone-in and boneless options
Fatty cut, may not suit all preferences

New York Strip Steak:

Lean cut from the short loin Boneless
Great for wide appeal

Top Sirloin Steak:

From the back area off the short loin
Bones and bottom round muscles removed Budget-friendly option
Best suited for marinating

Filet Mignon: (My fav!)

From the tip of the tenderloin
Most tender and lean
Pricier option with unmatched tenderness

4. How to Pan-Fry Any Steak to Your Desired Doneness:

a) Preheat your pan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.

b) Prepare the steak: Pat the steak dry with paper towels and season both sides with salt and pepper.

c) Add oil: Add a high-smoke-point oil, such as avocado oil, ghee, beef tallow, etc to the pan, just enough to coat the bottom.

d) Place the steak in the pan: Gently lay the steak in the hot pan, away from you to avoid splatters.

e) Sear the steak: Sear the steak for 2-3 minutes on the first side, without moving it, until a brown crust forms.

Estimated Cooking Times for Desired Doneness:

Rare: 1-2 minutes per side after searing
Medium-rare: 3-4 minutes per side after searing
Medium: 4-5 minutes per side after searing Medium-well: 5-6 minutes per side after searing
Well-done: 6-7 minutes per side after searing (Results may vary)

e) Sear the steak: Sear the steak for 2-3 minutes on the first side, without moving it, until a brown crust forms.

f) Flip the steak: Use tongs to flip the steak and cook to your desired doneness, following the estimated cooking times above.

g) Check the internal temperature: Use an instant-read meat thermometer to check the steak's internal temperature. Remove the steak from the pan when it reaches your desired style and let rest.

Cooking the perfect steak takes practice, but with the right guidance, anyone can become a steak expert! Use this guide to choose the perfect cut, prepare it for pan-frying, and cook it to your desired doneness.

Cassidyy Atkins