Cook with Mitch: 2025

Tuesday, 8 July 2025

How to cook duck

Ever wondered how to cook duck? It's much simpler than most people think. This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect holiday main dish recipe or something you can make any time for a special occasion.

It's a great-looking dish - perfect for any special occasion, and with the holidays coming up, this roast duck will look great on any Thanksgiving menu (my 50 best Thanksgiving recipes), or as a Christmas and New Year's Eve dinner idea. By the way, the honey-balsamic glaze in this recipe DOES NOT MAKE THE DUCK SWEET - I did not want a sweet duck. It only gives a nice crispiness and beautiful look to the duck skin. Your duck will have a very savory and juicy flavor from the garlic and lemon that you'll stuff inside the duck cavity. SO GOOD! Cooking this duck does take some time and effort, which makes it a perfect holiday main dish or a special occasion dinner.

Ingredients

Roast Duck

6 lb whole Pekin duck

salt

5 garlic cloves chopped

1 lemon small or medium, chopped

Glaze

½ cup balsamic vinegar

1 lemon , freshly squeezed juice

¼ cup honey

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close-up of whole roast duck with honey-balsamic glaze

This recipe has very detailed instructions (with step-by-step photos) on how to prepare and cook the duck - which could be very helpful if you've never cooked the duck before. The duck will be roasted in the oven at 350 F for about 3 hours, and in addition to the beautiful duck, you'll end up with a lot of duck fat which I highly recommend you save and use for roasting vegetables, potatoes, and even cooking your breakfast eggs with it!

whole roast duck with honey-balsamic glaze

If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries as garnish for the duck (this is what you see on the photo below). You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:

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Roast Duck Recipe

Detailed recipe with step-by-step photos on how to roast a whole duck in the oven. This Roast Duck has juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect main dish for any special occasion, especially holidays, such as Thanksgiving, Christmas, and New Year's Eve!

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Prep Time

20minutes mins

Cook Time

3hours hrs

Total Time

3hours hrs 20minutes mins

Course

Main Course

Cuisine

American

Servings

6 people

Calories per serving

2862 kcal

Author: Julia

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Ingredients

Roast Duck

6 lb whole Pekin duck

salt

5 garlic cloves chopped

1 lemon small or medium, chopped

Glaze

½ cup balsamic vinegar

1 lemon , freshly squeezed juice

¼ cup honey

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Prevent your screen from going dark

Instructions

HOW TO THAW FROZEN DUCK

If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely thawed (in the refrigerator), take the duck out of the refrigerator 30 minutes before cooking to bring it more or less to room temperature.

PREHEAT THE OVEN TO 350 Fahrenheit

Preheat oven to 350 degrees Fahrenheit. Prepare a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).

PREPARE THE DUCK

Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.

Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, ensuring you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except where the duck legs connect to the duck body). Season the duck generously with salt both inside the duck's cavity and outside on the skin, legs, and all over. Place the duck breast side up.

(refer to step-by-step photos on scoring duck's skin above this recipe card - please scroll up).

Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine.

(again, refer to the step-by-step photos above).

GENERAL GUIDELINES on roasting the whole duck safely in the oven

Before you go ahead with the recipe, please review these general guidelines.

According to USDA, to safely cook the duck in the oven at 350 Fahrenheit you have to cook it for 30 minutes per pound, which equals 3 hours for a 6-pound duck. Of course, one should use a meat thermometer and cook the duck to one's preference (medium-rear, for example), but at your own risk. 🙂 Here is the link for the USDA's safe cooking guidelines for whole ducks.

The duck is considered safe to eat (according to USDA) when an internal temperature reaches 165 °F using a meat thermometer. That's when it's well done. If you take the duck out of the oven once the internal temperature is 155 F and let it sit for 10-15 minutes on the counter until it reaches 165 F - the duck will be well-done, delicious, and safe to eat. Check the internal temperature in the thigh's and wing's innermost part and the breast's thickest part.

If you prefer to cook your duck rare or medium-rare, the internal temperature (as measured by a meat thermometer) at which you take it out of the oven is 130 Fahrenheit. For medium, take it out at 140 Fahrenheit. But it could be not safe to eat (according to USDA). Do so at your own risk. 🙂 The USDA recommends roasting the duck for 30 minutes per pound at 350 F to be safe.

RECIPE OVERVIEW

With these considerations in mind, here is the recipe for a duck cooked to the final internal tempearture of 165 F (well-done, not dry, not overcooked, just juicy and well-done). Use an internal meat thermometer at all times to guide you through the process. Adjust the cooking times proportionally if you prefer to cook your duck medium (140 F internal temperature) or medium-rare (130 F internat temperature).

HOW TO ROAST THE DUCK IN THE OVEN

Roast for 40 minutes. Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, uncovered, breast side up, for 40 minutes at 350 F.

Roast for 20 minutes (or up to 40 minutes). Flip the duck on its breast and roast it breast side down (roast the other side) for 20 more minutes, uncovered, at 350 F. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F.

Keep in mind this recipe is for a well-done roasted duck. Please take a look at the 2 sections above GENERAL GUIDELINES and RECIPE OVERVIEW if you want your duck roasted medium or medium-rare. And always use a MEAT THERMOMETER.

Remove duck fat. You now have roasted the duck for 1 hour (or 1 hour 20 minutes total). Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.

Make a honey-balsamic glaze and roast for 20 minutes, brushing the duck with the glaze. Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine ½ cup of balsamic vinegar + the freshly squeezed juice of 1 lemon + ¼ cup honey. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 20 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.

Roast for 20 minutes and continue brushing the duck with the glaze. Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.

Broil the duck (optional and if needed). You can carefully broil the duck for about 5 or 10 minutes (check it regularly to ensure it doesn't char too much). Broiling the duck is a great option if the skin is not crispy enough. It will speed up the caramelization of the skin if your duck is already cooked to a desired internal temperature (as measured by a meat thermometer).

Remove the duck from the oven. Remove the duck from the oven once the internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time the duck will continue cooking in residual heat until it reaches 165 F.

Discard the lemon. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!

The duck breast should be scored in a diamond pattern.

This is what the duck should look like, breast side up, scored (see 2 deep scores on the right - try not to do that but it's OK as long as you don't cut into the meat itself):

Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over.

Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking).

The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside.

folding the duck's flapping skin on both ends inwards, to hold the minced garlic and lemon slices inside the duck's cavity

Tie the duck legs with butcher’s twine or butcher's string (or, in my case, I just used folded aluminum foil to tie up the duck legs, because I forgot to get butcher's twine):

Tie the duck legs with aluminum foil

Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).

How to roast a duck in the oven

Roast the duck for about 40 minutes at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 40 minutes of roasting:

Then, flip the duck breast side down, and roast for 20 or 40 minutes at 350 F breast side down. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F.

Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.

In a small bowl, combine ½ cup of balsamic vinegar with the freshly squeezed juice of 1 lemon and ¼ cup of honey. Set the duck breast side up again on the roasting rack in the roasting pan. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 20 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.

Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.

Remove the duck from the oven once its internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time, the duck will continue cooking in residual heat until it reaches 165 F.

In the end, the duck should be nicely browned with crispy skin.

You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:

Roast duck with honey-balsamic glaze

Thanksgiving side dishes

Garlic and Bacon Green Beans - crispy and crunchy green beans sautéed with garlic and bacon in olive oil and butter on stove top.

Creamy and Crunchy Salad with Peas, Bacon, and Pecans - easy and beautiful side dish for Thanksgiving!

Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese - Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese and nutmeg. Cooked on stove top.

Roast Duck Recipe

This Roast Duck has juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect main dish for any special occasion, especially holidays, such as Thanksgiving, Christmas, and New Year's Eve!

Ingredients

6 lb whole Pekin duck

salt

5 garlic cloves chopped

1 lemon small or medium, chopped

Glaze

½ cup balsamic vinegar

1 lemon , freshly squeezed juice

¼ cup honey

Instructions

HOW TO THAW FROZEN DUCK

PREHEAT THE OVEN TO 350 Fahrenheit

PREPARE THE DUCK

Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.

(again, refer to the step-by-step photos above).

GENERAL GUIDELINES on roasting the whole duck safely in the oven.

Before you go ahead with the recipe, please review these general guidelines.

RECIPE OVERVIEW

HOW TO ROAST THE DUCK IN THE OVEN

Discard the lemon. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve.

The huge calories (about 3,000 calories per serving) you see on the nutrition label (the nutrition info on my site is approximate anyway!) include a large amount of duck fat rendered when you roast the duck. You will not eat this fat with the duck (it's rendered and then removed from the roasting pan). But you can save it and use some of it to roast the potatoes or eggs for the next several days.

Duck's weight matters!

Ducks come in different sizes. The recipe, as written, is for a 6-pound duck. If your duck is half that size (3 pounds), adjust cooking times accordingly (in half). Use a meat thermometer as your guidance.

Looking for Thanksgiving side dishes to serve with duck?

Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration!

This side dishes will also work great for Christmas and New Year's Eve.

Campfire Hot Dog Skewers

Skip the chicken skewers or basic hot dogs in a bun—if you're looking for the most creative grilled recipe or a way to get even the kids excited, then turn to these hot dog skewers. In this recipe, we layer cut up hot dogs, bell peppers, pineapple, and onions on skewers before basting with a homemade sweet-tangy BBQ sauce and grill until charred and caramelized. The result is a slightly sweet, summer-worthy skewer made to be served at any BBQ, camping trip, or casual summer dinner.

We love this combination of flavors and textures, but like most of skewer recipes, you can get creative with these. Add your favorite veggies, or switch up the sauce with some red pepper flakes and honey. We love these served plain with our other favorite grilled veggies, but these skewers would also be perfect over rice.

Ingredients

For sauce

1/4 cup barbecue sauce

1 1/2 Tbsp. ketchup

1 Tbsp. soy sauce

1 tsp. rice wine vinegar

1/2 tsp. chili powder

For skewers

1 8 pack hot dogs, quartered

3 cups pineapple, cut into 1" pieces

1 red bell pepper, cut into 1" pieces

1 green bell pepper, cut into 1" pieces

small red onion, cut into 1" pieces

Directions

In a medium bowl, whisk to combine all sauce ingredients. Preheat grill or grill pan on medium heat.

Build skewers by alternating hot dogs, pineapple, peppers, and red onion. Brush all over with sauce and place on preheated grill.

Grill on medium heat, flipping every couple minutes and basting with remaining sauce, until skewers are charred, about 8 to 10 minutes total.

Waffle Iron Grilled Cheese

If you love the crispy cheesy bits of grilled cheeses (and who doesn't?!) you gotta try this genius waffle iron hack.

Made this? Let us know how it went in the comment section below!

Ingredients

1 Tbsp. mayonnaise

1 Tbsp. butter, room temperature

4 slices sourdough bread

2 slices American cheese

3/4 cup shredded monterey jack cheese

3/4 cup shredded cheddar

Cooking spray

Directions

In a small bowl, combine the mayonnaise and butter. Arrange the bread in a single layer on a work surface. Spread mayonnaise mixture onto the top side of each slice. Flip two slices of the bread, so it’s mayonnaise mixture side down. Top each bread with a slice of American cheese, half the Monterey jack cheese, and half the cheddar cheese. Sandwich with the remaining slice of bread, mayonnaise side up.

Heat a waffle iron over medium heat. Grease waffle iron with cooking spray. Carefully, add one sandwich to the waffle iron. Close waffle iron, and cook until cheese is melted and the bread is golden, about 3 minutes. Remove carefully and repeat with the remaining sandwich.

Mexican Beef 'N' Rice Skillet

During busy weeknights, one-skillet meals become our dinner saviors. This family-friendly, quick recipe is one of our go-to’s when we need a satisfying dinner on the table in under an hour. Featuring spiced ground beef, flavorful rice, hearty beans, and lots of cheese, this Mexican beef ‘n rice skillet all comes together (even the uncooked rice!) in just 40 minutes with minimal prep. It’s a total weeknight dinner win—we won't blame you if it becomes a staple on your weeknight rotation.

Feel free to change things up a bit here to fit your family’s needs. Not big fans of spice? We do recommend keeping the green chilis for flavor, but you can easily lessen or eliminate the chili powder. Want a (slightly) more health-conscious meal? Swap the beef for ground chicken or turkey, and the white rice for brown.

Pro Tip: Be aware, brown rice will take longer to cook, and you will likely need to add additional liquid, so keep an eye on it. Once down, feel free to serve this meal completely on its own, or alongside tortillas for a hearty burrito filling.

If you manage to have any leftovers, store in an airtight container in the fridge for around 3 days.

Ingredients

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

1 lb. ground beef

1 cup white rice

1 (15-oz.) can fire-roasted tomatoes

1 (15-oz.) can black beans, rinsed and drained

1 1/2 cups corn (fresh, frozen, or canned)

1 (4-oz.) can green chiles

1 Tbsp. ground cumin

1 Tbsp. chili powder

kosher salt

2 cups low-sodium chicken broth

1 1/2 cups shredded cheddar and Monterey jack

Fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.

Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.

Bring to a simmer, cover, and cook 20 minutes. (If at this point the water is absorbed before rice is cooked, add 2 more tablespoons water, recover, and simmer until rice is cooked through.)

Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.

Garnish with cilantro and serve.

Shirley Temple or Roy Rogers

Nothing makes a kid feel more “adult” than indulging in a bartender-crafted Shirley Temple. There is no need to have a bartending license or be over 21 to enjoy a sweet, bubbly sip of nostalgia. Ree Drummond fondly remembers the drink, back in “easy living” childhood summers of "sitting next to a sparkling pool, sipping a Shirley Temple…” This special, vibrant mocktail is a perfect offering at a cocktail party with simple, store-bought ingredients and a beautiful appearance.

What is a Shirley Temple?

Depending on what part of the United States you're from, a Shirley Temple can be made with lemon-lime soda or ginger ale. The soda is poured over red grenadine and ice to create a natural gradient effect. A delightful garnish of bright maraschino cherries for that “cocktail” touch, and this easy drink is ready! While this non-alcoholic drink is associated with the famous child actress, it was created in a Hollywood bar completely independent from her. It's been said that she wasn't a fan of the sweet drink, but kids (and adults alike!) around the country sure have been guzzling it ever since it was created!

Can you make Shirley Temples ahead?

Fun, glamorous Shirley Temples are best enjoyed when they're freshly made. If they are mixed up too far in advance, the soda might lose its carbonation and the drink won’t have its vibrant gradient look. Plus, they’re so simple, the kids will have a great time being mini mixologists. Just don’t forget to grab extra cherries!

Ingredients

1 1/2 oz. grenadine

1 12-ounce can lemon-lime soda or ginger ale, chilled

Maraschino cherries, to garnish

Directions

Fill a tall, narrow (kid friendly plastic) glass or highball with ice. Pour the grenadine over the ice. Pour in the lemon-lime soda or ginger ale. Garnish with cherries.

Pro Tip: Replace the lemon-lime soda or ginger ale with dark cola for the "boy version" of the popular early 20th century drink, known as the Roy Rogers.

Homemade Dunkaroos

Back on the internet and I found something I can make for the grandkids

To keep with the lunchbox theme, these shortbread cookies taste a bit like graham crackers. They're made with whole wheat flour, light brown sugar, honey, and cinnamon. After the dough chills, roll it out and go wild with any fun cookie cutter you have—to fully mimic Dunkaroos, smaller ones are recommended. Or, use a small knife to cut the rolled-out dough into a grid of easy 1-inch squares. After a short stint in the oven, these cookies are ready to dive into some frosting!

What kind of frosting goes with homemade Dunkaroos?

To make a fluffy, colorful, tasty Dunkaroo frosting that can hold up at room temperature, this recipe uses marshmallow fluff! Whipped up fluff, butter, powdered sugar, and vanilla make a perfectly sweet dipping frosting to go with the shortbread cookies. If you don’t have marshmallow fluff on hand or prefer to use another frosting, American buttercream, coffee frosting, or browned butter maple buttercream make great options. Don’t forget to fold in those colorful sprinkles for the full experience!

Ingredients

For the cookies:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 cup unsalted butter, softened

1/2 cup light brown sugar

1 Tbsp. honey

1/2 tsp. vanilla extract

For the dipping frosting:

1 (7-oz.) jar marshmallow fluff

1/2 cup unsalted butter

1 tsp. vanilla extract

1 1/2 cups powdered sugar

1/2 cup rainbow sprinkles

Directions

For the cookies: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt until combined.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, light brown sugar, and honey. Beat on medium speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla, scraping down the sides of the bowl.

With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.

Form the dough into a disk and wrap it in plastic. Refrigerate the dough until firm, 30 minutes to 1 hour.

Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough until about 1/4-inch thick and cut out as many cookies as you can with 1- to 2-inch animal cookie cutters. Place the cookies on the baking sheets and bake until lightly golden brown, 8 to 10 minutes. Remove from the oven and let cool for 5 minutes on the baking sheets, then remove to racks to cool completely.

For the dipping frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the marshmallow fluff and butter over medium speed until smooth. Add the vanilla and beat until well combined. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and beat until fluffy, about 1 minute. Fold in the sprinkles.

Serve the cookies with a side of frosting for dipping!

Pro Tip: For a more defined cookie shape, chill the cutout cookies on the sheet pan in the refrigerator for 20 minutes or in the freezer for 10 minutes before popping them in the oven.

Monday, 7 July 2025

How to cook the perfect steak

Thus is from Chef Jean-Pierre's web site. I just wanted to make it easier for me to find. You also may find this no-ad site better as well.

How to Cook the Perfect Steak

Chef Jean-Pierre

The Art of How to Cook the Perfect Steak

There’s an art to how to cook the perfect steak, but you might be surprised how simple it really is. The following is a step-by-step guide to achieving the most mouth-watering, beautifully cooked steak at home, dissecting myths from facts

Using straightforward techniques and essential tips, you’re just steps away from enjoying a steakhouse-quality meal in your own kitchen.

So are you ready to learn how to cook the perfect steak? Let’s go!

Just the word makes your mouth water, doesn’t it? Imagine a juicy, tender piece of meat, cooked to perfection, with flavors bursting in every bite.

That’s the dream for many, so I’m here to share with you the professional tips I have learned over 50 years as an award-winning professional chef.

By the end of this article, you will know how to cook the perfect steak. So let’s dive into the world of steak and discover how to achieve that steakhouse-quality steak right in your kitchen.

Selecting the Right Cut of Steak

When it comes to learning how to cook the perfect steak, first you must understand the different cuts of steaks available, and how they differ. Not all cuts are created equal.

The cut you choose can make a huge difference in taste, texture, and cooking method. Let’s explore some of the most popular steak cuts and what makes each one special.

Rib Eye Steak:

Often considered the king of steaks, the rib-eye is known for its rich marbling and juicy tenderness. This cut comes from the rib section and is packed with flavor.

The marbling (those little white lines of fat) ensures the steak remains moist and flavorful when cooked. Perfect for grilling or pan-searing. One of my favorite ways to cook a Rib Eye steak is a Steak Diane Rib Eye.

Filet Mignon:

This is the most tender cut of beef, making it a favorite for many. It’s leaner than the rib-eye but offers a buttery texture that melts in your mouth.

It’s best cooked quickly over high heat, like broiling or grilling. A great way to prepare a Filet Mignon is the Filet Au Poivre, amazing!

Sirloin Steak:

Located between the loin and the rear end of the cow, the sirloin offers a mix of tenderness and rich beefy flavor. It’s leaner than the rib-eye but still juicy. Great for grilling, broiling, or pan-frying.

T-Bone Steak:

This cut is like getting two steaks in one! One side has tenderloin (similar to filet mignon), and the other side has a strip steak. The bone in the middle adds extra flavor during cooking. It’s best grilled or broiled.

New York Strip:

This steak is known for its fine texture and buttery flavor. It’s lean but still offers enough marbling to keep it juicy. Ideal for grilling, broiling, or pan-searing. A great steak to use for Steak Marsala

Flank Steak:

A leaner cut with a strong beef flavor. It’s a bit tougher, so it benefits from marinating before grilling or broiling. Once cooked, slice it thinly against the grain for maximum tenderness. Similar to the Skirt Steak, click here to learn how I cook them.

The cut of steak you choose depends on your personal preference for flavor and texture. Whether you’re a fan of the juicy rib-eye or the tender filet mignon, there’s a perfect steak cut waiting for you.

Remember, the key to how to cook the perfect steak starts with selecting the right cut for you.

Preparing the Steak

Before the sizzle comes the prep. Properly preparing your steak is a crucial step that sets the stage on how to cook the perfect steak. Here’s how to ensure your steak is primed and ready for the heat:

1. Thawing: If your steak is frozen, it’s essential to thaw it correctly. Place it in the refrigerator for a slow, safe thaw — usually 24 hours for a medium-sized steak.

Avoid using a microwave or hot water, as these methods can unevenly thaw the meat and affect its texture.

2. Marinating: While not all steaks require a marinade, cuts like flank or skirt steak benefit from this flavor-infusing process.

Combine your favorite herbs, spices, and liquids (like soy sauce, olive oil, or citrus juice) in a bowl.

Place the steak in a zip-top bag, pour in the marinade, and let it sit in the refrigerator for at least 2 hours, or overnight for deeper flavors.

Seasoning: At least 45 minutes before cooking, remove the steak from the refrigerator. Pat it dry with paper towels to remove excess moisture. This ensures a better sear. Generously season both sides with salt and freshly ground pepper.

Then place the steak on a rack on a sheet pan and put it back in the refrigerator. This allows the air to circulate around the steak drying it out just enough to give you a better sear. The longer you leave the seasoned steak on the rack, up to 48 hours, the better it is.

Feel free to add other seasonings like garlic powder, onion powder, or herbs, depending on your preference.

Preheat Your Cooking Surface: Whether you’re using a grill, stovetop pan, or oven broiler, make sure it’s hot before the steak touches it. A hot surface ensures a beautiful, caramelized crust. I like to preheat my pans to 400°F / 204.5°C.

In essence, the magic of how to cook the perfect steak isn’t just in the cooking but also in the preparation. By giving your steak the care and attention it deserves before it hits the heat, you’re setting yourself up for a delectable dining experience.

Cooking Techniques

Whether you prefer stovetop, grilling, or broiling, when it comes to how to cook the perfect steak, there’s a method for everyone. The method you choose to cook your steak can significantly influence its flavor, texture, and overall appeal. Here’s a breakdown of popular cooking techniques to help you achieve steak perfection:

Grilling: A favorite for many, grilling imparts a smoky flavor and those classic grill marks. For best results, preheat your grill to high. Place the steak on the grill and cook until desired doneness, turning once.

Remember, thicker cuts will take longer. Always let the steak sit for a few minutes after grilling to allow the juices to redistribute.

Pan-Searing: Ideal for those without a grill or when the weather isn’t cooperative. Use a heavy skillet, preferably cast iron or stainless steel, add your oil, (I prefer Avocado Oil) and heat it until it’s very hot. I preheat my pans to 400°F / 204.5°C.

Then add your steak. Cooking it without moving it (this is important). Do not move it until a crust forms, then flip and repeat.

For added flavor, consider basting with butter, garlic, and herbs in the final minutes.

Broiling: This method uses the oven’s top element to cook the steak, mimicking the intense heat of a grill. Place the steak on an oven-safe pan and position it so the steak is a few inches from the broiler. Monitor closely to avoid overcooking.

Sous Vide: A more modern technique, sous vide involves sealing the steak in a plastic bag and cooking it in a water bath at a precise temperature. Once done, the steak is typically seared quickly in a hot pan for a crust.

This method guarantees a perfectly cooked steak every time.

Reverse Searing: Ideal for thicker cuts, this method involves first cooking the steak in a low-temperature oven until almost done. It’s then seared in a hot pan for a crispy crust.

Butter-Basting: While pan-searing, continuously spoon melted butter (infused with herbs and garlic) over the steak. This results in a rich, flavorful crust.

The cooking technique you choose can elevate your steak to new culinary heights. Whether you’re a fan of the classic grill marks or the precision of sous vide, mastering these methods ensures a steak that’s cooked to perfection every time.

Achieving the Ideal Level of Doneness

From rare to well-done, everyone has their preference. But how do you achieve that perfect level of doneness every time? The level of doneness is a personal preference, but it’s essential to know the differences if you really want to know how to cook the perfect steak.

Here’s a guide to understanding steak doneness levels and a handy temperature chart to help you nail it every time.

Rare: A rare steak has a cool, red center and is soft to the touch. It’s lightly seared on the outside, but the inside remains mostly raw. This level retains most of the meat’s natural juices and flavors.

Medium Rare: The favorite of many steak enthusiasts, medium rare offers a warm, red center. It’s firmer than rare but still very juicy and flavorful.

Medium: A medium steak will have a pink and warm center. It’s firmer than medium rare and is a good middle-ground for those unsure of their preferred doneness.

Medium Well: This level has only a hint of pink in the center. The steak is more cooked and will be firmer and drier than the previous levels.

Well Done: A well-done steak is fully cooked through with no pink in the center. It’s the firmest level of doneness and has the least amount of juiciness.

To achieve your desired level of doneness, using an instant-read meat thermometer is crucial. Insert it into the thickest part of the steak without touching the bone.

Once the steak reaches about 5°F / 2.8°C below your target temperature, remove it from the heat. The residual heat will continue to cook the steak to the perfect temperature.

Understanding steak temperatures and using a reliable instant read-meat thermometer is key to achieving your ideal level of doneness.

Whether you like it barely seared or fully cooked, these tools and tips ensure a perfect steak every time.

Resting and Slicing the Steak

Once your steak is cooked, the job isn’t over. Letting your steak rest and knowing how to slice it can make all the difference. Once your steak has been cooked to your desired level of doneness, the process isn’t over just yet.

Two crucial steps remain: resting and slicing. These steps can make the difference between a good steak and a great one. Let’s delve into why they’re so essential.

Resting the Steak:

How to cook the perfect Steak Bearnaise - Remove the steaks from the oven and let them restAfter cooking, a steak is full of hot juices bustling around inside. If you were to cut into it immediately, those flavorful juices would spill out onto your plate, leaving you with a drier piece of meat.

Resting allows these juices to redistribute throughout the steak, ensuring every bite is juicy and flavorful.

For best results:

Place the steak on a cutting board or a warm plate.

Loosely tent it with aluminum foil to keep it warm.

Allow it to rest for about 5-10 minutes, depending on the steak’s size.

Slicing the Steak:

The way you slice a steak can influence its tenderness. Steaks have natural fibers running through them, known as the grain. Cutting parallel to this grain can result in longer muscle fibers, making the steak feel chewier.

To achieve maximum tenderness:

Identify the direction of the grain (the lines running through the steak).

Slice perpendicular to the grain, ensuring shorter muscle fibers.

Use a sharp knife and make clean, smooth cuts.

While it might be tempting to dive right into your freshly cooked steak, a little patience in resting and proper slicing technique will elevate your steak experience. These steps ensure that every bite is as tender, juicy, and flavorful as possible.

Cutting Against the Grain for a Tender Steak:

One of the secrets to achieving a melt-in-your-mouth steak lies in how you slice it. The term “cutting against the grain” might sound like chef jargon, but it’s a simple technique with a significant impact.

The ‘grain’ refers to the visible lines or fibers running through the meat. These are essentially the muscle fibers. When you cut parallel to these fibers, you end up with longer muscle strands in each slice, making the steak feel chewy and tough.

However, by cutting against (or perpendicular to) the grain, you shorten these fibers, resulting in slices that are much easier to chew and incredibly tender.

This method ensures that the steak’s natural tenderness is maximized, and every bite is a delightful experience.

So, the next time you’re about to slice into a juicy steak, remember to spot the grain and make sure your knife is cutting against it. It’s a small step with a big payoff in flavor and texture.

Sauces and Sides

A perfectly cooked steak is a delight on its own, but the right sauce or side dish can elevate the entire dining experience. I have some recommendations that will complement your steak beautifully.

Sauces for Your Perfect Steak:

Peppercorn Sauce:

My absolute favorite steak. A creamy blend of crushed peppercorns, heavy cream, and brandy or whiskey. Its spicy kick contrasts beautifully with the richness of the steak.

Béarnaise:

A buttery emulsion of egg yolks, tarragon, and vinegar. Its luxurious texture and subtle herbaceous notes make it a steakhouse favorite.

Café de Paris Butter Sauce:

a rich, savory butter-based sauce combining a unique mix of ingredients creating a sauce with a complex flavor profile, offering umami depth, warmth, and a hint of citrus.

Red Wine Reduction:

A deep, flavorful sauce made by simmering red wine with shallots and herbs until reduced. Its savory depth pairs wonderfully with beef.

Sides Dishes That Complement Your Steak Perfectly:

Garlic Mashed Potatoes: Creamy, buttery, and infused with roasted garlic, this side dish is comfort food at its best.

Asparagus Tips: Lightly seasoned and buttered, asparagus offers a fresh, slightly bitter contrast to the steak.

Sautéed Mushrooms: Cooked in butter and herbs, mushrooms’ earthy flavors are a natural companion to beef.

Crispy Onion Rings: A crunchy, savory treat that adds texture and a touch of sweetness.

Fondant Potatoes: Delicious roasted potatoes that have been stuffed with cheese.

Potatoes Au Gratin: The quintessential Steakhouse side, these cheesy potatoes are amazing!

Brussels Sprouts: These are so good, they’re going to become your new go-to side dish!

Remember, while the steak is the star, the right accompaniments can turn your meal into a symphony of flavors and textures, creating a dining experience to remember.

Chef Jean-Pierre

Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak!

You will learn 5 very important things:

1) Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes nothing.

2) Do not wait until the last minute to salt your steak. Add salt at least 45 minutes before cooking it! (one or two days is even better!)

3) Get yourself a good instant-read thermometer, pushing your thumb in the palm of your hand does not work!

4) Searing the steak does not seal in the juices. (its only purpose is to create a delicious crust)

5) Be sure to let it rest for at least 10 minutes after taking it out of the oven. Before cutting into it.

I hope you enjoy the video friends.

Let's start cooking those perfect steaks!

Recipe Instructions

The steak that the Chef is demonstrating is a New York strip about 16 ounces and about 1 ¾ inch thick

Preheat your frying pan to 400 ºF with avocado oil or vegetable or peanut oil.

Sear your steak in the frying pan for about 2 minutes on each side and then transfer to the oven for about 2 more minutes on each side.

Remove from oven and finish cooking it in the frying pan.

BE SURE TO CHECK THE TEMPERATURE USING A MEAT THERMOMETER

For rare take the steak out of the pan at 115 ºF. (After resting your steak will be a perfect 125 ºF)

Add butter, fresh thyme, shallots and garlic and pour the melted butter on top pf the steak to finish cooking and create a beautiful crust!

If the steak you are cooking is less than 1”inch thick

Process the same way as above but skip the oven and continue to cook the steak in the frying pan. Making sure after 4/5 minutes to add the butter fresh thyme, shallots and garlic and baste the melted butter on top of the steak to finish cooking and create a beautiful crust!

WHATEVER YOU DO BE SURE TO CHECK THE TEMPERATURE USING A MEAT THERMOMETER

Equipment - You can find the items below at our online store!

Fleur De Sel Salt

Laser Thermometer

Instant Read Thermometer

Cutting Board

Chef's Knife

10 Pro Tips and Techniques on How to Cook the Perfect Steak

So now you believe you have all the information you need on how to cook the perfect steak? Well, achieving the perfect steak isn’t just about the cut or the cooking method; it’s also about the little tricks and techniques that can elevate your steak from good to gourmet. Here are some pro tips to enhance your steak-cooking game:

1. Quality Matters:

Start with a high-quality steak. Look for good marbling, which are the little white flecks of fat within the meat. This fat melts during cooking, contributing to the steak’s flavor and juiciness.

2. Dry Brining:

Instead of a wet marinade, consider dry brining your steak. Sprinkle it with salt a few hours before cooking and let it sit in the refrigerator.

The salt draws out moisture, which is then reabsorbed, seasoning the steak from the inside out.

3. High Heat for Searing:

To achieve that delicious crust on your steak, you need high heat. Preheat your cooking surface to 400°F / 204.5°C. Whether you’re using a grill or a pan, make sure it’s smoking hot before the steak touches it.

4. Use an Instant-Read Meat Thermometer:

Don’t rely on guesswork. A meat thermometer gives you an accurate reading, ensuring your steak is cooked to your desired level of doneness every time.

5. Butter Basting:

While pan-searing, add some butter, garlic, and herbs to the pan. Continuously spoon this melted, flavored butter over the steak. It not only adds flavor but also helps in forming a rich crust.

6. Let It Breathe:

If you’re using a sauce or marinade, consider giving the steak some time to breathe after applying it. This can help the flavors meld and penetrate deeper into the meat.

7. Avoid Overcrowding:

If you’re cooking more than one steak in a pan, ensure there’s enough space between them. Overcrowding can cause the steaks to steam rather than sear, affecting the texture and flavor.

8. Experiment with Herbs:

Fresh herbs like rosemary, thyme, and sage can elevate the flavor profile of your steak. You can lay them directly on the grill, place them on top of the steak while cooking, or use them in a marinade.

9. Clean Your Grill:

If you’re grilling, ensure the grates are clean. Old residues can impart unwanted flavors to your steak.

10. Rest Before and After:

We’ve discussed resting post-cooking, but letting your steak sit after seasoning and before cooking can also make a difference, allowing the seasonings to penetrate deeper.

Incorporating these pro tips and techniques can make the difference between a good steak and a steakhouse-quality masterpiece. With practice and attention to detail, you’ll master the art of steak cooking in no time.

In Conclusion

Mastering the art of the perfect steak is a journey of flavors, techniques, and passion.

From selecting the ideal cut and preparing it with care to choosing the best cooking method and pairing it with complementary sauces and sides, every step takes you closer to the perfect steak.

With these pro insights and tips, you now know how to cook the perfect steak. It’s not hard, it is all about technique and following a few easy steps.

So, fire up that grill or heat that pan, and savor the unmatched joy of a perfectly cooked steak. Celebrate each bite, and remember, the path to perfection is paved with practice and palate pleasure.

Happy cooking!

FAQs (Frequently Asked Questions) About How to Cook the Perfect Steak

1. How long should I marinate the steak?

It depends on the marinade and the cut. Tougher cuts like flank or skirt steak benefit from longer marinating times, ideally 4-24 hours. More tender cuts can be marinated for 2-4 hours for flavor.

2. Why should I salt my steak before cooking?

Steak Bearnaise - Season the filet mignon steaks generously. Salting your steak before cooking (preferably a few hours ahead) can enhance its flavor. Salting your steak before cooking is a simple yet transformative step.

It enhances flavor, improves texture, and ensures a beautifully seared crust, elevating the overall steak experience.

Here are the reasons the pros salt their steaks:

1. Flavor Enhancement: Salt is a natural flavor enhancer. When applied to steak, it amplifies the beef’s inherent flavors, making every bite more savory and delicious.

2. Moisture Regulation: When salt is sprinkled onto the steak’s surface, it initially draws out the meat’s moisture through osmosis. This moisture then dissolves the salt, creating a brine.

Over time, this salty brine is reabsorbed into the steak, which not only seasons the meat from the inside out but also helps in breaking down some of the tougher muscle fibers.

3. Improved Searing: By drawing out excess surface moisture, salting aids in achieving a better sear when the steak is placed on a hot cooking surface. A drier steak surface means less steam production and a more effective Maillard reaction, which is responsible for the flavorful brown crust on seared meats.

4. Tenderness: The reabsorption of the salty brine can also lead to a slight change in the steak’s protein structure. This process can make the steak more tender when cooked.

5. Timing Matters: For best results, if you have the time, salt your steak at least 40 minutes to an hour before cooking. This allows enough time for the moisture to be drawn out, the salt to dissolve, and then the brine to be reabsorbed.

If you’re short on time, salt the steak right before it goes onto the heat to prevent it from sitting with moisture on its surface.

6. Salt Choice: Although while table salt can be used, many chefs and grill masters prefer kosher salt or sea salt for seasoning steaks. These salts have larger, coarser grains that distribute more evenly over the steak’s surface.

3. How do I get a good sear on my steak?

Season your steak at least 45 minutes before cooking, place it on a rack on a sheet pan, and put it in the refrigerator. After you remove it from the refrigerator, pat it dry with paper towels to remove excess moisture. This ensures a better sear. Ensure your cooking surface (pan or grill) is very hot. I like to preheat my pans to 400°F / 204.5°C. After placing it on your cooking surface, don’t move it until a crust has formed.

4. Why do some people “reverse sear” their steaks?

The reverse sear method has gained popularity among steak enthusiasts and chefs alike for several compelling reasons:

1. Even Doneness: Traditional searing involves cooking a steak over high heat first and then finishing it at a lower temperature. This often results in a gradient of doneness, with the outer layers being more cooked than the center.

Reverse searing, by slowly cooking the steak at a low temperature first and then searing it at high heat, produces a steak that’s more uniformly cooked from edge to edge.

2. Better Maillard Reaction: The Maillard reaction is a chemical process that occurs when proteins and sugars in the meat react under high heat, producing the flavorful brown crust that steak lovers crave. By slow-cooking the steak first, much of its surface moisture is evaporated.

When the drier steak is then seared, the Maillard reaction occurs more efficiently, resulting in a richer and more pronounced crust.

3. Greater Control: Slow-cooking the steak initially gives you more control over its internal temperature. This method reduces the risk of overcooking, allowing for a more precise level of desired doneness.

4. Enhanced Flavor and Texture: The slow-cooking phase allows for some minor collagen breakdown in the meat without squeezing out the juices. This can result in a steak that’s both tender and juicy.

5. Flexibility in Timing: Since the steak is brought close to its final serving temperature during the slow-cooking phase, the final searing process is swift.

This can be advantageous when preparing multiple dishes or when serving guests, as the steak can be held at a low temperature for a while and then quickly seared just before serving.

6. Optimal for Thick Cuts: Reverse searing is particularly beneficial for thicker cuts of steak. These cuts can be challenging to cook evenly with traditional methods, but the reverse sear ensures the inside is perfectly cooked before the steak is given its flavorful crust.

In essence, the reverse sear method combines the benefits of slow cooking with the rapid, high-heat sear to produce a steak that’s evenly cooked, flavorful, and beautifully crusted.

While it might require a bit more time and patience compared to traditional methods, many find the results to be well worth the effort.

5. How do I know when the steak is done cooking?

Using a meat thermometer is the most accurate way to determine if your steak is done to your liking. After cooking your steak, it is best to let your steak rest. During that period your steak’s internal temperature will rise an average of 5°F / 2.8°C.

Therefore it is best to remove your steak 5°F / 2.8°C below your desired level of doneness. Below are the internal temperatures of each level of doneness:

Rare 125°F to 130°F / 51.7°C to 54.4°C

Medium Rare 130°F to 135°F / 54.4°C to 57.2°C.

Medium 140°F to 145°F / 60°C to 62.8°C.

Medium Well 150°F to 160°F / 65.6°C to 71.1°C.

Well Over 160°F / Over 71.1°C.

6. How long should a steak rest after cooking?

Ideally, a steak should rest for about 5-10 minutes after cooking. This allows the juices to redistribute, ensuring a juicier steak when sliced.

7. How do I choose a good steak?

Choosing a high-quality steak is the foundation of a memorable meal. Here’s a detailed guide to help you make the best selection:

1. Marbling: One of the primary indicators of a flavorful steak is its marbling. Marbling refers to the white flecks and streaks of fat within the meat. This intramuscular fat melts during cooking, infusing the steak with moisture and flavor.

A steak with good marbling will typically be juicier and more flavorful than a leaner cut. When selecting, look for an even distribution of these fat flecks throughout the meat.

2. Color: The color of the steak can indicate its freshness and quality. Ideally, beef should be a bright cherry-red color. If it’s a darker, purplish-red, it’s still fresh but may have been vacuum-sealed. Avoid steaks that have a grayish or brown tint, as this can indicate age or poor handling.

3. Thickness: A thicker steak (around 1 to 1.5 inches) is often better than a thin one, especially if you like your steak medium-rare or medium. It allows for a nice sear on the outside while achieving the desired doneness inside.

4. Cut: Different cuts have different flavors and textures. For instance, a Rib-Eye is known for its rich marbling and juicy tenderness, while a Filet Mignon is leaner but offers a buttery texture. Research and decide which cut aligns with your preference.

5. Grade: In many countries, beef is graded based on quality. In the U.S., for example, the USDA grades beef as Prime, Choice, or Select. Prime has the most marbling and is of the highest quality, followed by Choice and then Select.

6. Origin: Consider where the beef comes from. Grass-fed beef, for instance, tends to be leaner and has a distinct flavor compared to grain-fed beef. Some regions or countries are also renowned for their beef quality, like Wagyu from Japan.

7. Packaging: If buying packaged steak, ensure the packaging is tight and secure without any punctures or tears. The meat should be firm to the touch, and there shouldn’t be an excessive amount of liquid in the package.

8. Sell-by Date: Always check the sell-by date when purchasing from a supermarket. This date indicates the last recommended day for sale, ensuring product turnover and freshness.

By paying attention to these factors and trusting your senses, you can confidently select a steak that will deliver on flavor, tenderness, and overall satisfaction.

8. Is it safe to eat rare steak?

Generally, yes. The primary concern is surface bacteria, which is killed during searing. However, those with compromised immune systems should exercise caution.

9. What’s the difference between dry-aged and wet-aged steak?

Dry aging involves storing steak uncovered in a controlled environment to concentrate its flavors and tenderize it.

Wet aging is done in a vacuum-sealed bag, retaining moisture but still tenderizing the meat.

10. What are popular steak seasonings and rubs?

Steak seasonings and rubs play a pivotal role in enhancing the natural flavors of the beef and introducing complementary taste profiles. Here’s a deeper dive into some of the most popular ones:

1. Salt and Pepper: The most basic and essential seasonings for steak. While simple, they enhance the beef’s natural flavors. Many chefs swear by just these two, especially for high-quality cuts, to let the meat’s taste shine through.

2. Garlic Powder: Adds a mellow, aromatic garlic flavor without the sharpness of fresh garlic. It complements the savory notes of beef wonderfully.

3. Onion Powder: Provides a subtle sweetness and depth, rounding out the flavor profile of the steak.

4. Paprika: Made from dried peppers, paprika can be sweet or smoky. It adds a mild spice and a vibrant color to the steak.

5. Cayenne Pepper: For those who like a kick, a touch of cayenne can introduce a spicy heat to the steak.

6. Chili Powder: A blend of spices, including ground chili peppers, oregano, and cumin. It offers a warm, slightly spicy flavor.

7. Dried Herbs: Rosemary, thyme, and oregano are popular choices. They introduce an earthy, aromatic dimension to the steak. It’s best to use them sparingly, so they don’t overpower the beef’s flavor.

8. Coffee Rub: A mix of ground coffee beans with spices. The dark, roasted notes of coffee create a rich crust and pair surprisingly well with the caramelized flavors of seared beef.

9. Brown Sugar: Often used in rubs, brown sugar caramelizes during cooking, adding a sweet crust that contrasts with the savory meat.

10. Mustard Powder: Gives a tangy, slightly spicy edge to the steak, enhancing its savory depth.

11. Coriander: Ground coriander seeds add a citrusy, slightly sweet note, which can brighten up the flavor profile of the steak.

12. Cumin: Known for its warm, earthy flavor, cumin adds a layer of complexity to steak rubs.

When creating a rub or seasoning blend, it’s essential to balance flavors. While the above seasonings are popular, the combinations are endless. It’s also worth noting that the quality and freshness of the seasonings can significantly impact the final taste.

Experimenting and adjusting based on personal preferences is key to finding the perfect blend for your steak.

11. What wines pair well with steak?

Pairing wine with steak is a culinary delight, enhancing the dining experience by complementing and contrasting flavors. Here’s a more detailed exploration of wines that harmonize beautifully with steak:

1. Cabernet Sauvignon: Often hailed as the quintessential steak wine, Cabernet Sauvignon is full-bodied with high tannins. These tannins interact with the steak’s proteins and fats, creating a mouthfeel that’s both rich and refreshed.

The wine’s dark fruit flavors and sometimes green bell pepper notes complement the savory taste of the beef.

2. Merlot: Softer and fruitier than Cabernet Sauvignon, Merlot still has enough structure to stand up to steak, especially cuts like filet mignon. Its plum and cherry notes can add a sweet contrast to the meat.

3. Malbec: Originating from Argentina, a country renowned for its beef, Malbec is a natural steak companion. It’s bold with flavors of black fruit, and its velvety texture pairs especially well with grilled steaks.

4. Shiraz/Syrah: Known as Shiraz in Australia and Syrah elsewhere, this wine offers spicy, peppery, and dark fruit flavors. Its robust character can stand up to heavily seasoned or barbecued steaks.

5. Zinfandel: With its bold fruit flavors and often higher alcohol content, Zinfandel can be a great match for steaks with a charred crust or those cooked with sweet and spicy rubs.

6. Tempranillo: This Spanish varietal, often associated with Rioja wines, has flavors of cherry and tomato, complemented by earthy and leathery notes. It’s a versatile pairing, suitable for a variety of steak preparations.

7. Châteauneuf-du-Pape: This blend from the Rhône region in France can contain several grape varieties, but it’s generally rich, full-bodied, and spicy, making it a luxurious pairing with steak.

8. Pinot Noir: While lighter than many of the aforementioned reds, a well-structured Pinot Noir with cherry and earthy flavors can pair beautifully with leaner cuts of steak or those prepared with more delicate sauces.

9. Tannat: Originating from the Basque country but now a signature grape of Uruguay, Tannat is a bold wine with high tannins, making it a good match for fatty cuts like ribeye.

10. Barolo and Barbaresco: Made from the Nebbiolo grape in Italy’s Piedmont region, these wines are known for their tannic structure, floral aromas, and flavors of cherry and truffle. They can be an elegant pairing with steak, especially when accompanied by truffle or mushroom sauces.

When pairing wine with steak, consider not just the cut of the meat but also its preparation, seasoning, and accompanying sauces.

The goal is to balance the flavors, ensuring that neither the wine nor the steak overwhelms the other, but instead, they elevate each other for a harmonious dining experience.

Cook with Mitch

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