On some occasions, individual steaks are the thing, while at other times, a few large steaks make easy work of serving a crowd. For a bone-in steak, figure on between 12 and 16 ounces per person, depending on the rest of the menu and the appetites. For boneless steaks, count on 6 to 8 ounces per person, less for lean cuts like tenderloin steaks, more for steaks with a good deal of external fat such as rib steak. Before cooking by any method, trim all but a thin 1/4-inch layer of fat from the outside of the steak.
Please read the ΓÇ£AboutΓÇ¥ sections for specific directions and recommendations for each cooking method. The easiest way to check for doneness is to make a small cut in the thickest part of the steak and take a peek at the inside. For bone-in steaks, cut into the meat right near the bone. Some experts claim that cutting into the meat will cause it to leak precious juices. It wonΓÇÖt. To check for doneness, pull the steak from the heat when it appears just short of the desired doneness. For example, if you like your steak medium-rare, stop cooking when it still looks somewhat rare inside. A thick steak will continue to cook for a few minutes after you remove it from the heat, and the juices will be redistributed, giving it the perfect degree of doneness. Many seasoned cooks judge doneness simply by feel. This takes some practice, but you can start by feeling a raw steakΓÇöit will be squishy and soft. Steaks cooked to rare yield less but remain quite soft. At medium-rare, the meat will feel springier with a slight bit of firmness. The meat continues to firm up (and toughen) as it cooks; a well-done steak will feel hard and unyielding. With thick steaks (over 1 1/2 inches), it is possible to use an instant-read thermometer to check for doneness by inserting it several inches deep into the side of the steak without hitting any bone; look for 120┬░ to 130┬░F for rare, 130┬░ to 135┬░F for medium-rare, 140┬░ to 150┬░F for medium, and 155┬░ to 165┬░F for medium-well. Bear in mind that steaks cooked past medium tend to dry out and be toughΓÇöespecially if the beef is lean.
After cooking, steaks should stand for 5 minutes before carving to even out the color and juices in the meat. Carving a steak into thick slices is fine for naturally tender steaks, but the less tender cuts, such as the sirloin and top round, should be sliced thinly and at an angle for maximum tenderness. In flank or skirt steak, the muscle grain runs contrary to that of other steaks, so be sure to cut across the grain to make the meat easier to chew.
A steak is enhanced easily by the addition of a hot or cold sauce. Consider placing a slice of flavored butter on a hot-off-the-grill steak. The seasoned butter will melt on the way to the table, turning into a quick and savory sauce. Or serve a small bowl of tangy-sweet chutney or fiery salsa to complement the rich taste of beef. Consult Stocks & Savory Sauces and Condiments, Marinades, & Rubs chapters for other sauce ideas.
