Perfect steak and fries: mouthwatering tips to get it right every time
When it comes to the perfect steak and fries, the recipe isn’t as simple as it seems. That first bite of steak should be savored and enjoyed to its fullest, because once you get that taste, you’ll never want to eat anything else again.
Getting your steak and fries just right takes practice, but don’t worry—we have everything you need to know about making mouthwatering steak and fries at home. Get ready to fall in love with cooking all over again!
The Best Way to Season and Preheat the Frying Pan
The best way to get that perfect seared crust on your steak is a hot frying pan. Season your meat with salt and pepper before throwing it in, but don't go overboard.
A little seasoning goes a long way when you're cooking at high heat, plus you'll have more control over how much salt you're adding if you wait until after preheating your pan. Plus, seasonings like garlic powder or cayenne pepper lose their potency as they heat up--and throw off your recipe by making everything taste like hot spice.
Follow up with a pat of butter for maximum flavor--just be sure not to throw out any fat drippings! That's just flavor gone down the drain! Once your frying pan is nice and hot, add some oil (vegetable, canola, peanut--whatever kind you prefer) and swirl it around to coat. You should hear an immediate sizzle once you do so.
Next step? Adding those steaks! Make sure you put them in a single layer, and try to keep them from touching each other. If you're using smaller pieces of meat (like filet mignon), feel free to crowd them together.
As soon as your meat hits the pan, start moving it around. Don't forget about your sides! If you want perfectly browned potatoes, give them about 10 minutes on each side before flipping them again--but remember that timing will vary depending on what type of potato you use!
Some are denser than others, which means they'll take longer to cook through. Soak those spuds overnight if necessary! Remember that all-important doneness test? Here's where you need to pay attention. How do you know when your steak is done?
It depends on how thick it is. For rare beef, cut into it and check for redness in the center; flip it over and repeat on the other side. If there's no redness visible yet, let it cook another minute or two. If you're looking for medium-rare, check for redness in the center again, then flip it over and look at its edges.
If they're starting to turn brown, your steak is ready! And finally, if you want well-done meat, make sure there's no trace of pink anywhere on either side of your steak. At that point, it's safe to say that it's cooked thoroughly enough to eat without worry!
Now comes the fun part: eating! Enjoy those juicy slices of perfection while they're still piping hot--you deserve it after all that hard work! Finish it off with your favorite sauce, and enjoy! Oh, and remember to save your leftover grease. That's the best part of steak, after all! Just pour it into a container and store it in the fridge. Use it later to fry up some eggs or mix with oil to create delicious dipping sauces. It's always good to have on hand!
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Tips for Selecting Steak
The most important thing when choosing a cut of meat is that you want to avoid fattier cuts. Some cuts are better suited for slow cooking, and others should be eaten right away, as they don’t hold up well in high heat.
Flank Steak is great for marinating and slicing thin because it holds its shape very well, even at a high temperature. If you are looking for something leaner but still flavorful, then look into Sirloin Steak or Top Sirloin Steak. Both of these will taste delicious if prepared correctly.
For those who like their steaks with a little bit more fat, choose Ribeye or T-Bone steaks. These cuts have lots of flavor, but also tend to be on the fatty side.
You can always trim off some of that fat before eating if you prefer not to have so much on your plate! Filet Mignon is another option for those who like their steak super tender. It’s easy to overcook Filet Mignon though, so make sure you keep an eye on it while it cooks!
The trick to keeping a filet mignon juicy is allowing it to rest after grilling. Make sure you put some foil over it after taking it off of the grill, and let it sit for 10 minutes before serving. This gives all of that tasty juice inside enough time to redistribute throughout your steak instead of pooling at one end!
As far as fries go, everyone has their own favorite way to prepare them (sweet potato vs regular potato anyone?) But no matter what kind you choose, there are just a few simple steps needed in order to achieve perfection. When making french fries at home (or anywhere else), try blanching them first in hot oil until they reach about half way done.
Then remove them from the oil and allow them to cool slightly. Then finish frying them up again in hot oil until they are golden brown and crispy. And now you know how to create perfect steak and fries! Enjoy your meal!
The key to enjoying a perfectly cooked steak is letting it come up to room temperature prior to grilling. Take out your steak at least 15 minutes before putting it on the grill.
This will ensure that by the time you start cooking, your entire meal will be evenly cooked and ready to eat! Grilling times can vary depending on how hot your fire is, how thick your steak is, etc., but sticking around 12-15 minutes per side seems to work for many people.
Be careful not to cook past medium rare however; otherwise you'll have chewy meat instead of nice and juicy. If you like your steak well done, then go ahead and throw it on there for as long as you'd like. Just remember that more time doesn't necessarily mean better results!
If you're looking to save some money while still eating delicious steaks, then look into buying cuts with bones in them. These cuts are often less expensive than their boneless counterparts because they take longer to cook through properly.
But if you want tenderness and juiciness over price, then these cheaper cuts might just be what you're looking for! And now you know how to make perfect steak and fries! Enjoy your meal!
To create perfect french fries, cut your potatoes into even pieces so that they all cook evenly. Then soak them in cold water for at least 30 minutes (you can do it overnight if you prefer).
After soaking, drain off any excess water and put them back in a bowl of cold water until you’re ready to fry them up. Then when you’re about ready to fry them up, drain off any excess water again (this helps prevent oil splatter!)
And finally heat enough oil (canola or vegetable) in a large pot or deep fryer until it reaches 375 degrees Fahrenheit. Fry them for 8-10 minutes, flipping halfway through. Remove from oil with a slotted spoon and place on paper towels to absorb excess grease.
Sprinkle with salt immediately after removing from hot oil! Enjoy! To make perfectly seasoned french fries, simply mix together 1/2 cup of baking soda with 2 cups of warm water in a big bowl. Soak your cut potatoes in this mixture for 10 minutes, then rinse thoroughly before frying.
This will help remove some of their natural starchiness, giving you crispier results once cooked! For best results don't skip out on seasoning them while still warm as well; sprinkle generously with kosher salt and fresh ground pepper just before serving! You're welcome :)
To make sure your meal is done to perfection, use an instant read thermometer like a Thermapen ($89) to test its internal temperature. You want it between 125°F and 130°F for medium rare, 135°F - 140°F for medium, 145°F - 150°F for medium well. If you don't have one already I highly recommend getting one because they are super helpful tools in cooking meat correctly!
Just remember that these numbers are guidelines only; each piece of meat is different and will require different cooking times depending on how thick it is etc., so be sure to check frequently throughout cooking process!
To season your steaks perfectly before grilling, first pat them dry with paper towels (this helps prevent flare ups). Then generously season both sides with kosher salt and fresh ground pepper.
Let them sit at room temperature for 15 minutes before grilling (this allows some of their juices to come out). Then start grilling over high heat until nice grill marks form on both sides, about 2-3 minutes per side.
Once done move them to indirect heat (or turn off one side of your grill) for 10-15 minutes more until cooked through (internal temp should be around 125-130 degrees F). Remove from heat and let rest 5 minutes before serving!
For perfect presentation cut into 1/2 inch strips across grain of meat then fan out slightly onto plate. Drizzle with a little extra virgin olive oil or melted butter if desired (but not both at same time!). Serve with a side of your favorite sauce for dipping!
The Right Cooking Technique
There are two schools of thought when it comes to cooking steak. The first is, who cares? It’s a piece of meat—grill, fry or broil until done. Then there are those who believe (as I do) that there’s a difference between good beef and great beef, and technique can play a big role in how much you enjoy your meal. Start with using a quality cut of beef.
While we all have our preferences for where we like our meat from (and mine is ribeye), let me make one suggestion: try grass-fed steaks next time you order out or hit up your favorite restaurant. You won’t regret it! For best results, season generously with kosher salt just before grilling or frying.
And if you're pan-frying, be sure to add enough oil so that your meat doesn't stick. Cooking times will vary depending on what type of steak you're making, but as a general rule, rare steaks should be cooked at around 350 degrees Fahrenheit for about 4 minutes per side; medium rare at 375 degrees Fahrenheit for about 5 minutes per side; medium at 400 degrees Fahrenheit for about 6 minutes per side; and well done at 425 degrees Fahrenheit for about 7 minutes per side.
Remember to rest your cuts after cooking them—this will help redistribute their juices back into the meat so they don't leak out during cutting or serving. Letting your steak sit covered loosely with foil for five minutes will ensure juicy perfection. Finally, remember to take care not to overcook your meat.
A thermometer is always a good idea, but learn how to tell by touch too. When you press down on a raw steak, it should feel firm; press down again once it's been cooked and you'll notice that it's softer and springier than before. I
f you're still not sure whether or not its ready, poke it with your finger—if blood pools out of the hole, then its undercooked; if no blood appears then its ready to eat! Once you've got these basic principles down, feel free to experiment with new marinades and sauces. Good luck!
Overly tender steak?
This could mean one of two things: either your meat was overcooked or else it wasn't rested long enough before serving. Press down on a well-done steak—it should be soft throughout rather than having a solid center surrounded by mushy outer layers.
Not sure which method works better for you? Do some research online to see what others recommend, then test different approaches yourself.
You might find that one way works better for certain types of meat than others, so consider keeping notes as you go along so that you know which methods work best for future meals.
As always, don't forget to season generously with kosher salt just before cooking—this will ensure that your food tastes great even if it doesn't look perfect!
Some people swear by using a cast iron skillet for frying their steaks; others prefer stainless steel pans. It's really up to you and how much effort you're willing to put into making sure your meal is delicious!
Cast iron pans are generally cheaper than stainless steel ones but require more care when cleaning (you can't use soap!). They also take longer to heat up but hold heat well once they're hot. Stainless steel pans are easier to clean but cost more money upfront; they also heat up faster and cool off faster too.
Either way, make sure that your pan is large enough to fit all of your meat in one layer—if not, then you'll need to cook in batches. Also be careful not to overcrowd your pan—this will lower its temperature and result in soggy, tough meat instead of crispy, tender bites.
Finally, don't forget about oil! For best results, season generously with kosher salt just before cooking—this will ensure that your food tastes great even if it doesn't look perfect!
Once you've got these basic principles down, feel free to experiment with new marinades and sauces. Good luck!
Overly tender steak? This could mean one of two things: either your meat was overcooked or else it wasn't rested long enough before serving.
If you want to cook steak with a perfect, crispy crust on the outside but still make sure that it's tender, then pre-heat your cast iron skillet before adding oil—this will help you better results with less effort!
Don’t Overcook Your Steak
Let’s face it, your steaks aren’t going to be cooked exactly how you want them. But if you overdo it on either side, you might as well call for pizza. Medium rare is a happy medium that delivers tender meat without any unnecessary cooking.
Tougher cuts of meat like steaks take longer to cook so play with these times according to how you want your steak served upup. A good rule of thumb is 8 minutes per inch of thickness at 500 degrees Fahrenheit (260 degrees Celsius).
To check doneness, insert an instant-read thermometer into your steak through its side; you want it to read 125 degrees F (52 C) for medium rare. If you're not sure about internal temperatures or doneness grades, consult our guide here. Don’t Overcook Your Fries: The most common mistake when making fries?
They come out soggy instead of crispy. This happens because they sit in water too long before being fried—and end up absorbing some of it—or because they are fried twice, which causes them to lose their crunch. Instead, cut potatoes into wedges and soak them in cold water for 30 minutes before frying. Rinse off excess starch after soaking and fry in hot oil until crisp but not browned.
Drain on paper towels and season immediately with salt, pepper or other spices before serving. It's also important to remember that smaller potatoes will cook faster than larger ones so adjust your timing accordingly!
How to Make Perfect Steak and Fries: Ingredients 6 servings 11⁄2 pounds large russet potatoes 2 tablespoons olive oil Salt Freshly ground black pepper 1 teaspoon paprika 4 teaspoons garlic powder 3 tablespoons cornstarch 1⁄2 cup vegetable oil 2 pounds flank steak Salt Freshly ground black pepper Instructions Wash and peel russet potatoes then slice each potato lengthwise into eight pieces (as shown above).
Soak slices in cold water for 30 minutes then drain. Add enough vegetable oil to fill a Dutch oven halfway full. Heat over high heat until temperature reaches 400°F. Meanwhile, prepare seasoning mix by combining paprika, garlic powder, salt and freshly ground black pepper in small bowl.
Place cornstarch in another small bowl. Remove one piece of potato from water and shake to remove excess liquid. Coat potato wedge with seasoned cornstarch and shake off excess.
Fry coated wedge in hot oil until golden brown, turning once, about 2 minutes total. Remove wedge from oil and place on wire rack set inside
baking sheet lined with paper towel to drain. Repeat process until all wedges have been fried once, then return all wedges to Dutch oven and reheat oil to 375°F. Re-coat first batch of potatoes with seasoned cornstarch and fry again, this time turning half way through cooking process, about 5 minutes total. Remove from oil and place back on wire rack set inside baking sheet lined with paper towel to drain.
7 Mistakes in Grilling Steak
Avoid these seven common mistakes in grilling steak when you want to end up with a juicy, tender piece of meat. When you have a tasty piece of meat and you grill it correctly, steak can be an amazing meal that everyone will talk about for days.
So how do you avoid turning your quality beef into dry, tough meat? Here are seven simple mistakes that people make when they’re trying to grill a quality piece of meat. You don’t have to avoid them all but being aware of what can go wrong means that you stand a better chance of getting your food perfect at home. 1.
Cooking steaks over high heat People tend to assume that cooking something on high heat is always best – but it isn’t true. In fact, if you cook a steak over high heat for too long then there is a good chance that your meat will become tough and chewy rather than soft and tender.
The reason why high temperatures make steaks tougher is because cooking causes proteins within muscle fibers to contract and toughen up, making your cooked steak chewier than you might like.
To avoid overcooking or burning steaks while grilling, choose moderate temperatures between 300-400 degrees Fahrenheit (150-200 degrees Celsius). 2.Avoid marinating your steak It’s not uncommon for people to marinate their steaks before they grill them.
But while marinating may seem like a good idea, it actually has little effect on flavor or texture once you start cooking. Marinating works by infusing meat with flavoring agents such as spices and oils through absorption; however, since most of these ingredients burn off during grilling anyway, marinating doesn’t really add much flavor after all. What's more, many spices and oils can actually cause flare ups during grilling which can lead to burnt bits on your steak instead of caramelized ones!
Tips for Better Fries
There are a few steps you can take to ensure your french fries come out crunchy on the outside, soft on the inside. Cut them with a mandolin or slice them into shoestrings with a food processor—fries cut thicker will have more surface area exposed to oil, which means they’ll be softer and brown faster.
Make sure not to overcrowd your pot or fryer so that there’s plenty of room for steam and hot air to circulate around each fry. And use fresh, small potatoes (the smaller a potato is, the higher its water content). Potatoes that are too large or contain too much starch won’t crisp up properly.
To learn more about how to make perfect fries, check out The Food Lab’s guide. You might also want to try a different type of potato; russets aren’t necessarily superior when it comes to making fries. In fact, Yukon Golds tend to have less starch than russets and therefore crisper exteriors. They also absorb less oil during frying, making them lower in calories as well as healthier overall.
If you’re looking for another great side dish, consider baked sweet potato fries instead. These are made by cutting sweet potatoes into long strips and baking them at a high temperature until crispy. Like regular fries, these offer fiber, vitamins A and C, potassium and other nutrients.
They also boast about two fewer grams of fat per serving compared to traditional fries. Just remember to avoid deep-fried foods whenever possible; even if you do everything else right with your cooking method, any fried foods will still come out high in fat due to all those oils used during frying!
Flavour them before you fry them with these three seasonings
Coarse salt, a crushed clove of garlic or freshly ground black pepper – all sprinkled on before cooking adds flavour. Whether you’re cooking with beef, lamb or chicken, spices can enhance your meat or poultry’s natural taste.
Cumin is one that works well with red meat – try sprinkling a little into your flour mixture for French fries (you can also do this for chips if you like).
It not only adds an extra depth of flavour but also helps crisp up your finished fries. If you're looking for something more subtle, asafoetida powder is said to keep your heart healthy. Just mix 1/4 tsp in with your plain flour. Also known as hing, asafoetida is a spice commonly used in Indian cuisine and has been shown to reduce cholesterol levels.
The best way to make sure your meat or poultry stays tender when frying is by using enough oil so that it covers at least half of its surface area when you first place it in the pan. This will help seal in moisture while keeping your meat tender and juicy.
Make sure there's no overcrowding in your pan either - overcrowded food steams rather than fries so add pieces slowly until there's enough space between each piece to ensure they fry evenly instead of stewing together! We recommend pouring off any excess oil once your meat or poultry is cooked and then serving immediately.
Leftover fried foods are just as tasty cold - just pop them in the fridge overnight then reheat them gently in a microwave or oven. When you cook fish, it's important to choose an appropriate size of pan depending on how many fillets you want to cook at once.
A small amount of oil should be heated over a medium heat, then carefully lay out your fish fillets without touching them until they start to sizzle slightly. Once golden brown underneath, flip over and repeat on other side.
Fish tends to be delicate so don't be tempted to turn up temperature too high otherwise it'll burn quickly! For perfect fries, use starchy potatoes such as Maris Piper. Peel them and cut into even-sized sticks about 3cm wide and 7cm long.
Place in a bowl of cold water for at least 30 minutes before cooking to prevent discolouration, then drain well before frying.
To get even crisper fries, leave them uncovered after draining so they dry out slightly which makes it easier for hot air to circulate around them during cooking – which means better colour and texture!
Use fresh oil each time you fry your potatoes – old oils go rancid quickly which makes your food taste nasty! Fry potatoes twice - once at 160C/320F until almost cooked through then again at 190C/375F until crispy outside and fluffy inside.
