You are here:About>Food & Drink>Barbecues & Grilling> Beef> Steaks> The Perfect Restaurant Steak - Skillet Cooking a Steak
About.comBarbecues & Grilling
Newsletters & RSSEmail to a friendSubmit to Digg

The Perfect Restaurant Steak

From Derrick Riches,
Your Guide to Barbecues & Grilling.
FREE Newsletter. Sign Up Now!

Oiling the Steak

Brush steak with oil
Brush steak with oil
Derrick Riches
Previous | Next >>
Start with a good steak. I prefer a rib eye, but any relatively tender cut will do. Try to find a "choice" grade steak to work with.

Once you have your steak you will want to lightly coat it with oil. Choose an oil with a high smoke point to prevent excessive smoke from forming. It is very important that you get each side of the steak well coated with oil, but not as important that you get the sides. This steak won't stick, but you need the lubrication to conduct the heat from the pan to the steak as fast as possible.

  1. Oiling the Steak
  2. Season the Steak
  3. Preheat Grill
  4. Preheat Cast Iron Skillet
  5. Place Steak in the Hot Skillet
  6. Turn the Steak Over
  7. Top Steak with Butter and Move to the Grill (Oven)
  8. Testing the Temperature
  9. Rest - Plate - Serve
  10. Optional: Steak Sauce

Previous | Next >>

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.