Ever since I launched HighSteaks.Com a lot of customers have been asking for help cooking their steaks, not wanting to mess them up.
This post is to give some general guidance on how to cook the steaks you purchase.
CUTS ON HIGHSTEAKS.COM I WOULD RECOMMEND THE BELOW METHODS FOR:
All Denver Steaks
All Filets (Reverse Sear Best)
All Picanhas
Australian Wagyu Tri-Tip
Australian Wagyu Flat Iron
Australian Wagyu Bavette
The most foolproof method is using a meat thermometer. You can either pan sear or grill the steaks the entire duration of the cook, OR reverse sear them. I will explain both methods.
Keep in mind: FOR MEDIUM RARE, YOU ARE ALWAYS AIMING FOR THE FINAL INTERNAL TEMPERATURE OF THE STEAK TO BE AS CLOSE TO 130 DEGREES AS POSSIBLE
You always want to pull the steak out a few degrees under your final desired temperature. The steaks will continue to cook even after removing them from grill/pan.
Reverse sear: For thinner steaks I would set your oven to about 200 degrees F and pull the steaks out of the oven once they reach about 100-105 internal. For thicker steaks, you can pull them closer to 115 degrees. The higher the temperature when you take them out of the oven, the less time you will have to sear it. Finally, get a cast iron pan or a grill VERY hot. Depending on the fattiness of your steak, add a touch of oil. As hot as you can for a grill, and for a cast iron pan it’s hot enough when there are thin whisps of smoke. Place your steak in the pan/grill and sear it until a crust forms. This should take a minute on each side max. Pull the steak once the thermometer reads 120-125 internal. (Thicker cuts allow more time for everything, but trust the thermometer).
Pan Sear/Grill: Get your grill as hot as possible. For Pan Sear, I have found that its ideal to place the steak in the cast iron pan as soon as it barely begins to smoke (medium high heat). Let a crust form at least a minute on each side, then continue flipping to ensure even cooking. Flip the steaks on to a new part of the pan for the highest heat. Pull your steak from the pan/grill once it reaches about 115-120 internal. Because you are cooking over a high heat for LONGER, the steak will carry-over cook more.
For a steak closer to medium, the final temperature should be 135-140, so adjust the above information accordingly.
If you have any questions at all, feel free to message me @high.steaks for assistance!