Wonder why your steak at home never tastes as good as that porterhouse from your favorite steakhouse? We've rounded up tips from some of the best culinary minds in the country to bring you expert tips, so you can have that restaurant-quality experience in your own home.more of a science (or art). We asked culinary experts to weigh in with their favorite tips and tricks, which range from what cuts to buy to how to slice your meat.
Even The Daily Meal’s own Editorial Director and Six-time James Beard Award winner, Colman Andrews, weighed in on the best way to cook a steak:
Preheat the oven to 350 degrees F.
Melt 2 tablespoons of butter in a cast-iron pan over high. Season a 2- to 2 1/2-inch-thick boneless 1-pound ribeye generously on both sides with salt and pepper. Sear it on both sides for 2 minutes per side to develop a brown crust, then transfer it to a dry pan and put it into the oven for 18 to 20 minutes (depending on thickness) for rare.
Remove it from the oven and allow it to rest for 2 to 3 minutes, then slice it on the bias and serve.
Which brings us to some consistent advice for cooking the perfect steak that seems to come up over and over: First, whether cooking in a pan or on the grill, preheating is essential for a good sear, and second, always rest your meat before slicing.
To find out what cuts of steak are best, how long and at what temperature to cook your meat, and more from celebrity chefs, James Beard Award winners, and test kitchen experts, click through our slideshow of kitchen secrets from 17 chefs.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.