How to cook the perfect steak
Learn how to cook the perfect steak with our foolproof recipe! Featuring tender beef fillets, rich butter, fresh chives, tarragon, tangy mustard, zesty lemon, and savory capers, this dish will impress any steak lover. Ready in under 30 minutes and bursting with flavor!
- 04 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Cooking the perfect steak is a culinary art that can enhance your dining experience. By carefully selecting quality ingredients and following a reliable process, you can achieve a steak that is juicy, tender, and bursting with flavor. This guide will help you make a mouth-watering steak using a combination of butter, fresh herbs, and seasonings.
Ingredients:
Instructions:
- In a medium bowl, combine the softened butter, chopped chives, tarragon, mustard, lemon zest, and capers.
- Mix thoroughly until all ingredients are well incorporated.
- Shape the herbed butter into a log using plastic wrap and refrigerate to firm up, or set it aside if you prefer a softer consistency.
- Preheat your oven to 375°F (190°C).
- Preheat a heavy-bottomed skillet or grill pan over medium-high heat.
- Pat the beef fillets dry with a paper towel to remove any excess moisture.
- Lightly brush each fillet with olive oil.
- Generously season both sides of the fillets with salt and pepper.
- Once the skillet is hot, add a small amount of olive oil to the pan.
- Sear each beef fillet for about 2-3 minutes per side until a golden-brown crust forms.
- Ensure not to overcrowd the pan; you may need to do this in batches.
- Transfer the seared fillets to a baking sheet or keep them in the oven-safe skillet.
- Place the steaks in the preheated oven.
- Cook for an additional 5-7 minutes for medium-rare (or until your desired doneness). Use a meat thermometer if available; aim for an internal temperature of 130°F (54°C) for medium-rare.
- Remove the steaks from the oven and transfer them to a cutting board.
- Let the steaks rest for at least 5 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak.
- Slice the firmed-up herbed butter into rounds and place one on top of each rested fillet.
- The heat from the steak will melt the butter, creating a delicious sauce.
- Serve immediately with your choice of side dishes.
Tips:
- Choose high-quality beef fillets to ensure a tender and flavorful steak.
- Pat the steak dry with paper towels before cooking to get a better sear.
- Let the steak come to room temperature before cooking to ensure even cooking.
- Preheat your pan to ensure it's hot enough to sear the steak properly.
- Avoid flipping the steak multiple times; instead, allow it to form a good crust on each side by flipping it only once.
- Use a meat thermometer to check for the desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Rest the steak for 5-10 minutes after cooking to allow the juices to redistribute throughout the meat.
- While the steak is resting, prepare the butter mixture by combining the butter, chives, tarragon, mustard, lemon zest, and capers.
By following these tips and using the right ingredients, you can cook a perfect steak that is sure to impress. Patience and attention to detail are key to achieving a beautifully seared, juicy, and flavorful steak. Enjoy your culinary creation and the satisfaction of having mastered the art of steak cooking.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 620kcal | 31% |
| Protein | |
| Protein 60g | 42% |
| Carbohydrates | |
| Carbohydrates 2.53g | 1% |
| Fiber 0.42g | 1% |
| Sugar 0.35g | 0% |
| Fat | |
| Fat 40g | 46% |
| Saturated 20g | 64% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 150mg | 28% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.90mg | 69% |
| Vitamin B3 13mg | 78% |
| Vitamin B6 1.54mg | 91% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 9ug | 381% |
| Vitamin C 4.53mg | 5% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 7mg | 67% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 580mg | 47% |
| Potassium, K 930mg | 27% |
| Selenium, Se 54ug | 104% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 9mg | 86% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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