Angus beef is prized for its flavorful marbling and tender texture. When cooked properly, an Angus steak can be an extraordinary culinary experience. This step-by-step guide will teach you how to select the right cut, prep and cook Angus beef steak for mouthwatering, juicy results every time.
Choose the Best Angus Beef Cut
Selecting the right Angus beef cut is key to achieving the texture and flavor you desire, Here are some of the most popular cuts for steaks
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Ribeye – This well-marbled cut offers robust, beefy flavor and a tender, juicy texture It’s a great choice if you want a steak with rich flavor
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Sirloin – Less marbled than ribeye, sirloin offers a good balance of tenderness and flavor. It’s a versatile cut that works well for various cooking methods.
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Tenderloin – Extremely tender with little fat, tenderloin is perfect if you want a leaner, melt-in-your-mouth texture. However, it lacks some of the bolder “beefiness” of ribeye or sirloin.
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Strip or New York Strip – This moderately tender cut has a full beef flavor without being overly marbled. Many consider it the ideal balance between tenderness and rich taste.
For the ultimate steak experience, look for USDA Prime or Choice graded Angus beef. This indicates higher marbling and quality.
Proper Prep is Vital
To achieve a perfect medium-rare doneness with a flavorful sear, proper prep is a must:
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Bring meat to room temperature: Take steak out of fridge 30-60 minutes before cooking so it cooks evenly.
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Pat dry: Blot steak with paper towels to remove excess moisture for better browning.
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Generously season: Coat all sides with coarse salt and black pepper. Consider using a steak seasoning blend for more flavor.
Master the Cooking Techniques
Cooking your seasoned Angus steak using one of these methods will help develop a flavorful crust while keeping the interior tender and juicy:
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Pan-sear: Heat a cast iron skillet over high heat until very hot. Add oil then sear steak 2-4 minutes per side. The high heat helps create a crispy sear.
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Grill: Preheat grill to highest temperature. Place steak over direct heat, flipping every 2-4 minutes for charred grill marks. Move to indirect heat if flare-ups occur.
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Broil: Preheat broiler on high. Place steak on oiled pan under broiler about 4-6 inches from heat source. Watch closely to avoid over-cooking.
For medium-rare steak, cook until an instant-read thermometer reaches 130-135°F. Allow steak to rest 5 minutes before slicing against the grain.
Enhance Flavor with Butter and Herbs
Compound butters or herb mixes blended into softened butter can take your Angus steak to the next level. Spread over steak after cooking or while resting:
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Garlic Herb Butter – Minced garlic, Italian parsley, basil, oregano, rosemary
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Blue Cheese Butter – Crumbled blue cheese, chives
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Chimichurri Butter – Finely chopped parsley, oregano, chili flakes, garlic, olive oil, red wine vinegar
Complement with Sides and Sauces
The right sides and sauces accentuate the flavor of Angus beef:
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Sides: Roasted asparagus, creamed spinach, roasted potatoes, creamy polenta
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Sauces: Red wine reduction, béarnaise, chimichurri, peppercorn sauce
Take your time when cooking Angus steak. Proper preparation and cooking techniques will reward you with a restaurant-quality steak meal. With high-quality Angus beef and the right cooking method, you’re sure to gain steakhouse results in your own kitchen.
How To Cook Steak In The Oven
- Steak: The beauty of this method is that it suits pretty much any steak, from thick to thin, spendy to budget-friendly. Whatever you choose, do be sure to pat the steak as dry as possible before you do anything else. Moisture is the enemy of a good crust.
- Olive Oil: Rather than heating oil in a super-hot skillet, where it will instantly smoke and turn acrid, I rub the steak with a thin coat of oil. Not only does this prevent sticking, but it facilitates browning.
- Kosher Salt: Table salt is great for baking, but when I’m seasoning a steak, I want a salt I can feel, a salt with some texture, a salt I can sprinkle over generously without worrying that a small slip will result in overseasoning. Kosher salt, Diamond Crystal in particular, is just that salt.
- Black Pepper: Steak without black pepper is like cake without sugar. There’s just something about the way sharp, spicy, aromatic pepper brings out the beefiness in beef.
If you’re working a thicker steak (at least 1″ thick), preheat your oven to 450°. For a thinner steak, heat your broiler and position an oven rack as near to the heating element as possible. Rub the steak with oil, then season with salt and pepper; be generous about it—steak needs a heavy hand with the seasonings.
For thicker steaks, grab a large ovenproof skillet. A cast-iron skillet is ideal, but stainless steel works too. Avoid nonstick skillets—you won’t get a good crust in them and they’re not designed to handle to the sort of high heat we need. To determine whether the skillet is properly heated and ready for action, flick a few drops of water into it—the water should sizzle and evaporate instantly. Place the steak in the skillet and cook, undisturbed, until deep golden underneath, 3 or 4 minutes; the idea is to sear the steak on one side before finishing it in the oven. Turn the steak over and carefully transfer the skillet to the oven. If broiling, place the steak on a baking sheet and transfer it to the oven.
Roast (or broil) until an instant-read thermometer inserted into the thickest part of the steak registers 125° for rare, 135° for medium-rare, or 145° for medium, 8 to 10 minutes (10 to 12 minutes if broiling).
Transfer the steak to a cutting board and let rest 10 minutes before slicing against the grain. Sprinkle with kosher salt (or flaky sea salt, if you’ve got it!) and grind some black pepper over.
Full list of ingredients and directions can be found in the recipe below.
- If you’re using a skillet, preheat it until it’s HOT: An intensely hot skillet is critical for achieving a beautiful crust. If you start with a cold pan, the meat will turn an unappetizing shade of brownish grey and will be totally one note in texture. You can preheat your skillet in the oven while its preheating or on the stovetop. When youre cooking something like a skirt steak under the broiler, the direct heat will be enough to achieve the same charred effect without the risk of overcooking the meat.
- Season the steak generously: Rub some olive oil into the meat, then use plenty of salt—more than you think you need. Salt brings out flavor, people, so dont be shy. Also, please use freshly ground black pepper, not the kind in the little spice jar. It makes a HUGE difference.
- Sear it on one side: Again, only if youre working with a thick hunk of steak, sear one side in your (very hot) skillet, just until its dark and the bottom starts to pull away, making it easy to flip. Once you turn it, its time for the oven.
- Let it rest: This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and the juices just wind up on the cutting board.
- Slice against the grain: One of the most common reasons for tough and chewy steak is incorrect slicing. Going against the grain means slicing perpendicularly to the orientation of the muscle fibers.
- How long does it take to cook steak in the oven? For thicker cuts, expect about 8 minutes in a 450° oven, after searing on the stovetop. For thinner cuts, broil for about 6 minutes per side, flipping the steak halfway through. Top tip: Your steak will continue to cook while it rests, so err on the side of caution. Of course, this all depends on your preferred level of doneness. I highly recommend using a meat thermometer to guarantee your steak is cooked to your liking. Heres a cheat sheet: — Rare: 125° — Medium-rare: 135° — Medium: 145°
Steak will keep for up to 3 to 4 days when stored in an airtight container in the refrigerator.Advertisement – Continue Reading Below
- 1 lb. steak of your choice
- 1 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
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Thicker Steaks (Such As Ribeye Or Filet Mignon)
- Step 1 Arrange a rack in center of oven; preheat to 450°. Rub steak with oil; generously season with salt and pepper.
- Step 2 Preheat a large ovenproof skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Sear steak until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Turn steak, then immediately transfer to oven.
- Step 3 Roast until an instant-read thermometer inserted into thickest part of steak registers 125° for rare, 135° for medium-rare, and 145° for medium, 8 to 10 minutes.
- Step 4 Transfer steak to a cutting board. Let rest 10 minutes, then slice against the grain.
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Thinner Steaks (Such As Flank Or Skirt)
- Step 1 Arrange a rack closest to broiler; turn on broiler. On a baking sheet, rub steak with oil; generously season with salt and pepper.
- Step 2 Broil steak, turning halfway through, until an instant-read thermometer inserted into thickest part of steak registers 125° for rare, 135° for medium-rare, and 145° for medium, 10 to 12 minutes.
- Step 3 Transfer steak to a cutting board. Let rest 10 minutes, then slice against the grain.
Gordon Ramsay’s ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak
FAQ
What is the best way to cook an angus steak?
Place your Angus beef steak onto the grates and sear for 60-90 seconds. Flip the steak and repeat the process. Flip again and grill an additional 30 sec per side or until the steak hits the desired internal temperature. Grilling to medium rare works best when you pull the steak off the grill around 125 F.
How do you make angus beef tender?
- Physically tenderize the meat. …
- Use a marinade. …
- Don’t forget the salt. …
- Let it come up to room temperature. …
- Cook it low-and-slow. …
- Hit the right internal temperature. …
- Rest your meat. …
- Slice against the grain.
Is it better to cook a steak in the oven or in a pan?
Pan-searing seals in the juices and creates a flavorful crust on the steak. Finishing it in the oven allows for even cooking throughout the meat.
What is the 3 3 3 rule for steaks?
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1. Sear for 3 minutes:Place the steak on a hot grill or skillet and cook for 3 minutes on one side without moving it to develop a crust.
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Yahoohttps://www.yahoo.comWhen Grilling Steaks, Follow The 3-3-2-2 Rule For Perfect ResultsDec 7, 2024 — Levitt suggests starting over medium heat (about 335 degrees Fahrenheit), adding your steak, and letting it cook for three minutes without touching o…
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2. Sear for another 3 minutes:Flip the steak and sear for another 3 minutes on the opposite side to lock in juices and enhance flavor.
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3. Reduce heat and cook for 3 more minutes:Move the steak to a cooler area of the grill or reduce the heat on the stovetop and continue cooking for 3 more minutes (or finish in the oven) to reach the desired internal temperature.
Can you cook Angus beef steak in the oven?
Yes, you can definitely cook Angus beef steak in the oven. Angus beef steak pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Choose sides that complement the rich flavor of the steak.
How do you prepare Angus Steak before cooking?
Prep the Angus steak ahead of time by removing it from its packaging and patting it dry with paper towels. Lightly oil both sides of the Angus beef steak and season it generously with the kosher salt and black pepper. Allow the salt to sit on the steaks for two hours or longer for optimal flavor. Keep them refrigerated while resting.
What is Angus Steak?
Angus steak is meat from an Angus breed of cattle. True Angus beef requires approval from the Certified Angus Beef brand, so always look for that logo when you’re buying Angus steaks. Angus beef can come in all the cuts that you would find regular steak in, including T-bone, New York strip, skirt, ribeye, porterhouse, and sirloin.
How do you cook Black Angus Steak?
Place your Angus beef steak onto the grates and sear for 60-90 seconds. Flip the steak and repeat the process. Flip again and grill an additional 30 sec per side or until the steak hits the desired internal temperature. Slice your black Angus steak against the grain into thin strips and enjoy!
How do I choose the best Angus beef steak?
When selecting an Angus beef steak, look for cuts that have a good amount of marbling, as it adds flavor and tenderness to the meat. Some popular cuts of Angus beef steak include ribeye, tenderloin, striploin, and T-bone. Should I marinate Angus beef steak? Marinating Angus beef steak is a personal preference.
What complements Angus beef steak?
Angus beef steak pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Choose sides that complement the rich flavor of the steak.