I love steak. Thats is why for my second dish, I decided to learn how to cook steaks. I know they are expensive, but I feel like making my favorite dish is worth the money. The first thing I did was to look for steak recipes and tips online. I went through many articles and videos and was able to synthesize them into the following instructions:
Ingredients:
- Steak
- Pan
- Salt
- Pepper
- Butter
Instructions:
- Grab your steak and pound it. (This will tenderize and loosen the meat.)
- Season your steak with salt and pepper.
- Oil your pan.
- Turn the stove to high heat.
- Place your steak on the pan, and wait until your preferred doneness has been achieved. (For Wisely’s Guide to Doneness, see below)
This was my very first time cooking a steak and I thought I did a pretty good job. I was nervous at first because of the cost of steaks, but once I remembered all of the steps, I was able to cook it with ease.
I am grateful that I was able to learn how to make my favorite dish, and will definitely make this again. Cooking steak really made me feel like I was able to improve at cooking, and encouraged me to make more challenging dishes in the future.
WISELY’S GUIDE TO DONENESS
| Extra-rare or Blue (bleu) | very red | 46–49 °C | 115–125 °F | |
| Rare (saignant) | red center; soft | 52–55 °C | 125–130 °F | |
| Medium rare (à point) | warm red center; firmer | 55–60 °C | 130–140 °F | |
| Medium (demi-anglais) | pink and firm | 60–65 °C | 140–150 °F | 145 °F and rest for at least 3 minutes |
| Medium well (cuit) | small amount of pink in the center | 65–69 °C | 150–155 °F | |
| Well done (bien cuit) | gray-brown throughout; firm | 71 °C+ | 160 °F+ | 160 °F for ground beef |
| Overcooked (trop cuit) | blacken throughout; hard |
