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Perhaps the most important part of making a great steak is to make sure you pick out a great protein. It is a good idea to look for a steak for a good amount of marbling in it because this means that it will have a good amount of flavor. You can also look for words like “choice” or “prime” because these are usually good quality steaks.

Let's Get Started!

What You Will Need:

• Steak

• Grill or Cast Iron Skillet

• Salt and Pepper

The Step By Step Directions To Follow:

Wet-aged beef vs. dry-aged
Meat that’s aged tastes better. Wet-aged beef is vacuum sealed and aged for a span of four to 10 day. Dry-aged beef is aged for weeks, with whole sides of beef or cuts hung at freezing temperatures. That environment ages and dehydrates the meat, concentrating flavors. Though dry-aged is more expensive and may yield better results, you can still get a murder-worthy wet-aged steak.

Temperature
Bring meat to room temperature before firing. Pull it right out of the fridge and get to work . Otherwise, even for a rare steak with a warm core, you'll be well served if you're not fighting the ice box's frigid 35° F with your sear.

Seasoning
Salt. Pepper. You should be able to see your salt and pepper on the meat. On a grill, you can season liberally, given what you'll lose to the slats and gravity. In a pan, a conservative hand will win the day. It's always easier to add seasoning than to strip it away. Hold off on this step until you're ready to cook. You don't want the salt leaching at your meat on while you wait.

Heat
If you're working on the stovetop, preheat your oven to 400°. Fire up heat under a cast-iron skillet and get it ridiculously blazing hot. Sear your meat on both sides. Listen for the sizzle as your cue to turn. You want those fats to render while you score that brown crust. Move your skillet to the oven for the finish. On the grill, you'll want to go a little longer on the first side to get a nice crust and just long enough on the second to get some color. The second side is where you're most likely to overcook. You want to avoid poking unnecessary holes in your meat. Instead of a thermometer, just touch that steak; a rare one should feel similar to the meat between your thumb and your forefinger. The further toward your wrist you move the more done it is.

Plating
Warm steak on a warm plate. That five-minute resting period is a great opportunity to toss your serving dishes in the oven and nail the last step in delivering a kingly piece of beef.

Finished!

These easy tricks will help you make your steak taste so great, you may never eat it at a restaurant again! Have you tried these steak tricks yet?

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Article Source: Thrillist

Photo Source: Shutterstock/Thrillist