Host Rachael Ray's steak with miso ginger steak sauce, Spanish steak sauce, and salsa verde, as seen on Food Network.
Recipe courtesy of Rachael Ray

Cooking a Steak

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  1. Remove meat from refrigeration 20 to 30 minutes before cooking, if possible. The larger the piece of meat, the more time it will need to rest at room temp.
  2. Preheat your pan or cooking surface over high heat. For steaks over 1 inch thick or on the bone, preheat oven with rack at center to 375 degrees F.
  3. Oil the meat, not the pan. Use olive oil (not EVOO) or neutral oil (light in color and flavor and suitable for cooking at a high-temp) and oil the meat, then season and place on hot cooking surface. Do not move for 2 to 3 minutes to develop the sugars, color, crust and flavor. 
  4. Brown the steaks about 3 minutes per side to develop crust and color before transferring them to the oven (if using). Brown the fat of any steak as well before transferring. Steaks 1 inch thick or quick-cooking steaks, such as any "flat steaks," cook in about 8 minutes, turning occasionally for medium-rare to medium doneness (see Cook's Note). Skirt steaks will cook in just 6 to 7 minutes.
  5. When the steaks are just about to temperature, add butter, garlic and herbs to pan and spoon over steak to baste. Remove meat from the pan or grill 5 degrees before the desired temperature of the steak, as it will continue to cook as it rests due to carry-over cooking. Let the meat rest for 5 to 10 minutes to allow the juices to settle back into the meat before slicing.      

Cook’s Note

Basic seasoning for steaks is kosher salt and coarse black pepper. The addition of white pepper and/or granulated onion and garlic are a great general seasoning blend. Flaky sea salt or smoked flaky salt are nice to finish sliced steak with, as are charred lemons or melted butter flavored with crushed garlic and fresh herbs. Steak Temperature Guide: Rare: 120 degrees F, soft to touch, red. Medium-rare: 130 degrees F, tender to touch, slight resistance, red to pink. Medium: 135 degrees F, resistance but with some spring, pink. Medium-well: 140 degrees F, firm with a slight tenderness to the touch, brown and light pink. Well: 145 degrees F, firm to touch, no pink color left in meat. For steaks more than 1 inch thick and steaks on the bone, start the meat on the stovetop and finish cooking the steak to the desired temperature in the oven. To be spot-on with your meat temperatures every time, every steak, get a good instant-read digital thermometer.