The Art of Cooking Steak: Frank Proto’s Step-by-Step Guide
Cooking the perfect steak can often feel like a daunting task, yet Frank Proto, a professional chef and culinary instructor, presents a simplified approach to achieving steakhouse-quality results at home. In this guide, we will delve into the key principles of selecting, seasoning, and cooking a steak that is both tender and flavorful.
To start, selecting the right steak is crucial. Proto recommends opting for a beautifully marbled cut of meat, like a New York strip steak, approximately an inch and a half thick. This thickness ensures a mix of juiciness and a desirable crust. Proto emphasizes that one should not purchase pre-packaged meat from the shelf but rather visit a butcher for a custom cut. Most butchers are happy to provide this service without an extra charge.
Once you have your steak, the next important step is seasoning it properly. Proto prefers a minimalist approach, using just salt and peeper to enhance the natural flavors of the meat. He advises using kosher salt as opposed to table salt, claiming the latter is often too salty. The key to effective seasoning is distribution; Proto recommends seasoning from a height to better disperse the salt and pepper, covering not just the top but the sides of the steak as well.
In his opinion, the aim is to create a salty crust on the exterior while the inside remains unseasoned. This balance ensures that when biting into the steak, the flavors meld perfectly without an overpowering saltiness.
With the steak seasoned, it’s time to cook. Proto instructs to use a cast iron or stainless steel pan heated to medium-high. The goal is to achieve a perfect sear, and he advises letting the steak sit at room temperature for about 15 to 20 minutes before cooking.
Proto cautions against moisture, which can hinder browning. He recommends patting the steak dry before placing it in the pan to avoid steaming. When cooking, the steak should be placed in the pan away from you to prevent oil splatter. Patience is key; for optimal results, allow the steak to sear undisturbed for three to four minutes before checking for color.
In addition, Proto highlights the importance of the fat cap on the steak, advocating for crisping it up to enhance flavor. He suggests holding the steak on its fat side for browning before flipping it to the other side.
Enhancing Flavor with Aromatics
While the steak cooks, Proto prepares aromatic ingredients including whole garlic and sprigs of thyme. Incorporating butter at the right time is crucial—with the heat lowered to medium to prevent burning, he begins to baste the steak, which not only adds flavor but promotes an even browning.
To ensure you reach the desired doneness, Proto recommends using a meat thermometer. For a medium steak, the internal temperature should reach about 140°F before resting. The resting period of five to seven minutes is vital—it allows the juices, which can escape if cut too soon, to redistribute throughout the meat.
Proto points out a common pitfall of allowing the steak to rest in its juices, which can lead to steaming rather than a proper rest.
Slicing and Plating
When it's time to slice, Proto emphasizes the importance of a sharp knife, particularly one designed for this task. Though New York strip steaks are less forgiving of grain direction compared to cuts like flank or skirt steak, Proto suggests slicing at a steep angle for visual appeal and ease of serving.
Adding a touch of coarse sea salt for an additional crunch and garnishing with thyme enhances the aesthetic and flavor of the presentation.
The Final Taste Test
After following these steps, Proto prepares to taste the steak, highlighting the juicy interior complemented by a delightfully salty exterior. He reflects on the thrill of cooking steak, reinforcing that with practice and proper techniques, anyone can master the art just as a restaurant chef would.
With Proto's insights, cooking the perfect steak transforms from an intimidating endeavor to an achievable goal—dinner guests will surely be impressed with your culinary skills once you embark on this meaty journey.
Part 1/7:
The Art of Cooking Steak: Frank Proto’s Step-by-Step Guide
Cooking the perfect steak can often feel like a daunting task, yet Frank Proto, a professional chef and culinary instructor, presents a simplified approach to achieving steakhouse-quality results at home. In this guide, we will delve into the key principles of selecting, seasoning, and cooking a steak that is both tender and flavorful.
Selecting the Right Cut
Part 2/7:
To start, selecting the right steak is crucial. Proto recommends opting for a beautifully marbled cut of meat, like a New York strip steak, approximately an inch and a half thick. This thickness ensures a mix of juiciness and a desirable crust. Proto emphasizes that one should not purchase pre-packaged meat from the shelf but rather visit a butcher for a custom cut. Most butchers are happy to provide this service without an extra charge.
Proper Seasoning Techniques
Part 3/7:
Once you have your steak, the next important step is seasoning it properly. Proto prefers a minimalist approach, using just salt and peeper to enhance the natural flavors of the meat. He advises using kosher salt as opposed to table salt, claiming the latter is often too salty. The key to effective seasoning is distribution; Proto recommends seasoning from a height to better disperse the salt and pepper, covering not just the top but the sides of the steak as well.
In his opinion, the aim is to create a salty crust on the exterior while the inside remains unseasoned. This balance ensures that when biting into the steak, the flavors meld perfectly without an overpowering saltiness.
The Cooking Process
Part 4/7:
With the steak seasoned, it’s time to cook. Proto instructs to use a cast iron or stainless steel pan heated to medium-high. The goal is to achieve a perfect sear, and he advises letting the steak sit at room temperature for about 15 to 20 minutes before cooking.
Proto cautions against moisture, which can hinder browning. He recommends patting the steak dry before placing it in the pan to avoid steaming. When cooking, the steak should be placed in the pan away from you to prevent oil splatter. Patience is key; for optimal results, allow the steak to sear undisturbed for three to four minutes before checking for color.
Part 5/7:
In addition, Proto highlights the importance of the fat cap on the steak, advocating for crisping it up to enhance flavor. He suggests holding the steak on its fat side for browning before flipping it to the other side.
Enhancing Flavor with Aromatics
While the steak cooks, Proto prepares aromatic ingredients including whole garlic and sprigs of thyme. Incorporating butter at the right time is crucial—with the heat lowered to medium to prevent burning, he begins to baste the steak, which not only adds flavor but promotes an even browning.
Checking and Resting Your Steak
Part 6/7:
To ensure you reach the desired doneness, Proto recommends using a meat thermometer. For a medium steak, the internal temperature should reach about 140°F before resting. The resting period of five to seven minutes is vital—it allows the juices, which can escape if cut too soon, to redistribute throughout the meat.
Proto points out a common pitfall of allowing the steak to rest in its juices, which can lead to steaming rather than a proper rest.
Slicing and Plating
When it's time to slice, Proto emphasizes the importance of a sharp knife, particularly one designed for this task. Though New York strip steaks are less forgiving of grain direction compared to cuts like flank or skirt steak, Proto suggests slicing at a steep angle for visual appeal and ease of serving.
Part 7/7:
Adding a touch of coarse sea salt for an additional crunch and garnishing with thyme enhances the aesthetic and flavor of the presentation.
The Final Taste Test
After following these steps, Proto prepares to taste the steak, highlighting the juicy interior complemented by a delightfully salty exterior. He reflects on the thrill of cooking steak, reinforcing that with practice and proper techniques, anyone can master the art just as a restaurant chef would.
With Proto's insights, cooking the perfect steak transforms from an intimidating endeavor to an achievable goal—dinner guests will surely be impressed with your culinary skills once you embark on this meaty journey.