You don’t need to shell out big bucks at a restaurant to enjoy a tender, juicy, buttery steak. Follow these three simple steps and shop, season, and sear your AAA Ontario antibiotic & hormone free steak to perfection.
- SHOP for a boneless steak with ample marbling (fat running through the meat makes for a moist and flavourful steak). For this method, we recommend: rib-eye, strip-loin, sirloin, flat-iron, or skirt steak – pick your favourite or stretch your dinner dollars further with whichever one’s on sale in the meat section of our Sweet Deals flyer!
- SEASON liberally with coarse salt and ground black pepper on both sides prior to cooking. Don’t add any other seasoning at this point – save your fresh herbs for the pan. Remember to take your steak out of the fridge and let it come to room temperature for 30-45 minutes before cooking. Pat it dry with paper towels before seasoning (this ensures a beautiful, crispy exterior).
- SEAR your steak for 60 seconds per side in a smoking hot cast iron skillet. Add a tablespoon or two of olive oil just before adding the steaks (the pan should be smoking just a little). Flip your steak every minute or so for a thin and even crust. Once it’s about half done, add some butter, thyme (or other herbs), and smashed garlic to create a hot baste to spoon over your steak until it’s finished. Butter – like marbling within the steak – adds moisture and flavour. Depending on your desired doneness, you can whip out your thermometer at about the 6 minute mark and start probing.
|TYPE OF STEAK||TIME TILL MEDIUM RARE||BEST THICKNESS|
|SIRLOIN or RIB-EYE||Approx 6-8 mins||1 – 1.5”|
|STRIP-LOIN||Approx 5-7 mins||1”|
|FLAT IRON||Approx 3-5 mins||0.75 – 1.25”|
|SKIRT||Approx 2-3 mins||0.25 – 0.5”|
|COOKED||TIME FOR 1.5”||TEMPERATURE|
|RARE||Approx 6 mins||125℉|
|MEDIUM RARE||Approx 8 mins||130℉|
|MEDIUM||Approx 10 mins||140℉|
|WELL DONE||Approx 12 mins||165℉|
Slice your steak thinly and against the grain for the tenderest bite and enjoy one of the most satisfying steak-ations of your life.
- Use tongs to flip your steak (a fork will puncture it, and spatulas are too slippery).
- For a really thick Rib-Eye, turn the heat down a bit after searing and cook for a bit longer. A slower and lower pan will ensure all of the marbling gets properly rendered.
- If your steak has a strip of fat on one side, give that side 30-60 seconds straight down in the pan. This will make it crispy and delicious.
- For a Skirt or a thin Flat Iron, turn the pan up a bit higher to make sure the outside gets a nice burn before the inside gets too well done.