Make The Perfect Steak

Every steak lover wants the steakhouse version of their favorite meat - even at home.They are usually disappointed however and wonder why their cut is does not have a oozy pink interior and seared brown crust.However that's about to change.Anyone can create the perfect steak.It simply takes a pan, some salt and the right cut of beef. Julia Moskin has solved this in her extensive article in Wednesday's Dining section in today's issue of The New York Times.Even she ,with her experience and know how, had trouble creating the perfect steak.Later with advice and experimentation ,she gave her family a dish worth of any Manhattan chop house.The first step is getting advice from a butcher and a second or third generation one at that too.They know meat and what cuts work .Suggestions are looking for a cut that is marbled, that is laced with creamy veins of fat.Try to buy the USDA Prime.The types to look for are a New York or Kansas City strip.You could also buy flat iron,chuck and boneless rib eye.You could also try skirt ,flank and hanger,They will be naturally chewier than the other cuts but tender when sliced with the meat's grain.Another component in creating the perfect steak is having the perfect pan.Always use a cast iron one.It has depth and is perfect for quick pan frying. The last component in creating a mouth watering steak is the preparation.Raw steaks should be patted dry with paper towels.Afterwards line a plate with more paper towels.Place meat on top of them to dry further.Now place a heavy skillet on a medium flame, lightly sprinkling table salt (not sea) on the pan's surface.Resist the urge to add butter or olive oil.Doing this won't add to the meat's flavor or improve the cooking.By now your skillet should be smoking hot .Cook steak till sizzling for one minute.Using tongs, flip it over , moving it around the pan so both sides are evenly salted.Keep cooking and flipping every thirty seconds.NOw is the time to add an extra pinch of salt along with pepper.Stop cooking when the meat has contracted in size and has developed a nice brown crust.The meat's texture should be springy not mushy.You can insert a meat thermometer if you want.Now transfer the steak to a cutting board and tent with aluminum foil for five extra minutes.You can serve the cuts in thickly sliced pieces or whole.Remember when slicing to cut away from you body.If you have a flank steak cut with the grain. Surprisigly it doesn't take much to create a perfect chop house steak. You just need only two or three ingredient,starting with right cut of meat.If you have that then you've on the path to creating a memorable steak dinner.