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Angus steak is meat from an Angus breed of cattle. Truthful Angus beef requires approval from the Certified Angus Beef brand, so ever look for that logo when you're buying Angus steaks. Angus beefiness can come in all the cuts that y'all would find regular steak in, including T-bone, New York strip, skirt, ribeye, porterhouse, and sirloin. You lot accept several options for cooking Angus steaks. Grill them for a classic, charred flavor. Pan-sear them for a restaurant-quality repast. Y'all can likewise cook your steaks in the oven for an like shooting fish in a barrel meal.

  1. 1

    Brush the steaks on both sides with olive oil. Pour extra-virgin olive oil into a bowl. Dip a cooking brush into the oil and glaze each side of the steak with the oil.[1]

    • The bests types of steaks to grill are T-bone, sirloin, ribeye, fillet mignon, porterhouse, prime rib, and strip. Get one of these varieties for the best consequence.
    • If the steak was frozen, make certain information technology'southward fully defrosted before you get-go cooking it.

  2. 2

    Sprinkle salt, pepper, and other seasonings on the meat. The seasonings y'all use on the steak depend on your personal preference. Salt and pepper are the 2 near basic ones, and they really bring out the meat's flavor. Other seasonings that go well with steak are cumin, garlic, oregano, mustard powder, thyme, and sage. For more spice, add some cayenne pepper.[2]

    • If you prefer your steak marinated, use a store-bought or bootleg marinade of your pick. Go out the steak marinate for 12-24 hours before cooking information technology.

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  3. 3

    Set your grill to a high heat. A high heat gives the steak a nice, charred outside while leaving the inside juicy. Set up your grill to 450 °F (232 °C) and let it heat upwardly. Wait a few minutes for the temperature to ascension, and then start grilling.[three]

    • If you're using a charcoal grill, and then fix one chimney-full of charcoal and pour information technology out. Place the steaks straight over the dress-down.

  4. 4

    Put the steak on the grill and cook the showtime side for v minutes. Place the steak on the grill and allow information technology sizzle. Exit it straight over the oestrus for v minutes to sear the first side.[iv]

    • If you're cooking multiple steaks, leave 2–three in (v.i–7.6 cm) between each steak so the sides cook properly.
    • Cook the get-go side of the steak the same way regardless of how cooked you want it. After flipping the steaks, you'll cook until information technology reaches your desired level of doneness.

  5. 5

    Flip the steaks and grill them for 3-10 minutes. The amount of time depends on how well-done y'all want the steak. For a rare steak, allow it cook three minutes on the second side. 3-5 minutes gives a medium-rare finish. v-7 minutes makes it medium to medium-well, and 10 minutes makes information technology well-done. Remove the steak when it reaches your desired doneness.[5]

    • If you have a cooking thermometer, you can as well use this to rail the steak'south cooking level. An internal temperature of 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well.[half dozen]
    • Recall that for safety reasons, the USDA recommends cooking steaks to an internal temperature of 145 °F (63 °C) to kill any leaner.[7]

  6. six

    Let the steaks rest for 5 minutes before cutting them. Remove the steaks with tongs or a metal spatula and identify them on a plate. Don't cut the steak right abroad. Permit the meat reabsorb the juices and so it stays tender and juicy. Subsequently 5 minutes, cut the steak and serve it.[8]

    • Don't use any plastic tools or they could melt.
    • If you have leftovers, cooked steak volition last 3-4 days in the refrigerator. Store them in an airtight container.

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  1. 1

    Pat the steaks dry with a paper towel. Moisture on the meat will evaporate and create a layer between the pan and steak, resulting in a less crispy terminate. Dry the steaks before cooking them past patting them all over with a paper towel for the best finish.[ix]

    • The all-time steak types to pan-sear are rib-eye, strip, and other boneless varieties.

  2. 2

    Season the steaks with salt and pepper. These 2 bones seasonings really bring out the steak's season. Sprinkle them on both sides of the steak so it has an even coverage.[10]

    • You can also use other seasonings if you desire. Popular choices are thyme, garlic, cumin, rosemary, and oregano.
    • Sautéing garlic, oil, and onions in the pan before calculation the steak gives the meat an extra flavour.

  3. 3

    Heat 2 tablespoons (30ml) of olive oil in a pan until it's smoking. A hot skillet gives the steak a crispy, charred finish, Pour the olive oil into a pan and plough on a high flame. Let the oil heat up until it starts boiling and smoking.[11]

    • To test the pan's heat, toss a few drops of water onto it. If the water evaporates instantly, and so the pan is hot plenty.

  4. iv

    Place the steak on the pan and cook it for 2 minutes. Utilise a pair of tongs and place the steak down when the pan is hot enough. Leave it undisturbed for ii minutes to get a nice sear on the bottom.[12]

    • Wearable an apron and gloves while placing the steak downwards. The hot oil could splash up and burn y'all when y'all identify the steak down.
    • Identify the steak down gently. If you lot plop information technology down, you could spill a lot of oil.

  5. 5

    Flip the steaks with tongs every ii minutes. Since the pan is and so hot, leaving the steak on it for also long could burn the meat. Continue flipping the steak back and forth every 2 minutes. Depending on how washed you desire the steak, the full cook fourth dimension volition exist 6-12 minutes.[13]

    • Place the steak down gently every fourth dimension you flip it. Hot oil and juices could splash out if you work too quickly.

  6. 6

    Remove the steak when its internal temperature reaches 125–160 °F (52–71 °C). Utilise a meat thermometer and check the steak's temperature every time yous flip it. The precise temperature depends on how washed you like your steak. The guide is that 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well. Remove the steak when it reaches your desired level.[14]

    • Remember that for rubber reasons, the USDA recommends cooking steaks to an internal temperature of 145 °F (63 °C) to kill whatsoever bacteria.[15]

  7. 7

    Rest the steaks for 5 minutes before cutting them. Don't cut the steaks immediately subsequently removing them. Identify them on a plate or cutting board and let them sit down for v minutes. This keeps the juices within and results in a more than tender steak. After 5 minutes, cut and serve the steak.[16]

    • If you accept leftovers, store them in an closed container in the refrigerator for 3-iv days.

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  1. one

    Preheat the oven to 450 °F (232 °C). Cooking steaks in the oven requires a high heat. Set the temperature and give it 10-xx minutes to preheat.[17]

    • Ready the oven commencement then it has fourth dimension to heat up while yous prepare the steak.

  2. 2

    Rub olive oil salt, and pepper onto the steak. Cascade some extra virgin olive oil into a basin. Dip a cooking brush into it and spread the oil on both sides of the steak. Then sprinkle table salt and fresh pepper on both sides also.[18]

    • Other seasonings that go well with steak are cumin, garlic, oregano, mustard pulverisation, thyme, and sage.
    • Almost steaks cook fine in the oven. Try thicker varieties and cuts and then they don't dry out.

  3. three

    Estrus the skillet over a loftier flame before placing the steak on it. A hot skillet gives the steak a dainty sear before it cooks through. Place the skillet on the stovetop over a high flame. Heat it until drops of water evaporate immediately when you lot sprinkle them on.[xix]

    • You could likewise place the skillet nether the broiler in the oven while it preheats.

  4. 4

    Sear the steak on each side for xxx seconds. Have the steak and place information technology downward on the hot skillet. Permit it sit down on one side for 30 seconds, so flip it. Expect another 30 seconds to requite the steak a crispy exterior.[xx]

  5. 5

    Place the skillet in the oven and cook the steak for 10 minutes. After searing the steak, open the oven and place it inside. Utilise a thick oven paw to transfer the steak so yous don't burn down yourself. 10 minutes of cooking gives you lot a medium steak. Decrease ii minutes for a medium-rare steak, or add ii for a well-done one.[21]

    • You can also go by the steak's internal temperature. The guide is that 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well. Remove the steak when it reaches your desired level.[22]
    • If the steak is less than 1 inch (2.5 cm) thick, cook information technology for 5-7 minutes instead. Otherwise it could overcook and dry out out.

  6. vi

    Remove the steak and let it rest for 5 minutes. This allows the meat to reabsorb all the juices. Identify the steak on a plate or cutting lath and await five minutes. And so cutting and serve it.[23]

    • Save your leftovers. Cooked steak tin last 3-4 days in the refrigerator as long as you go on it in an airtight container.

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Things You'll Need

  • Olive oil
  • Grill (gas or charcoal)
  • Salt, pepper, and other seasonings
  • Tongs
  • Plate
  • Knife
  • Cooking thermometer
  • Frying pan
  • Salt, pepper, and other seasonings
  • Tongs
  • Plate
  • Knife
  • Cooking thermometer
  • Oven mitts
  • Skillet
  • Salt, pepper, and other seasonings
  • Tongs
  • Plate
  • Knife
  • Cooking thermometer
  • Oven mitts

  • Black Angus steak means that the cow it came from had over 51% of its torso covered in black hair. These cows are reputed to have superior season.

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