My Culinary Passion: Exploring Steak Preferences and Cooking Methods

For over 55 years, BBQing outside has been my passion, rain or shine. I find joy in cooking outdoors, especially with high-quality cuts of meat like steak. From rare to well-done, there's a method and a preferred type of steak for each cooking style. In this article, I will share my thoughts on what makes the perfect steak and how various cuts and cooking methods can bring out their best flavors.

My Favorite: Ribeye

My journey with steak began with a 2.5 kilograms order from my local butcher. The steaks were whole and uncut, and I decided to make the most of them with a reversed sear technique over carbón, a hybrid of wood and charcoal. Carbón imparts a richer, more nuanced flavor than regular charcoal, making it a favorite of mine.

My Cooking Methods for Ribeye

While I often cook my ribeye to medium, I appreciated the dry-aged version I recently received. This high-quality cut, aged for 30–35 days, was grilled to a perfect medium-rare on a smoking hot grill at 400–425 degrees.

I opted for this method because it perfectly balances the rich flavors of the dry-aged meat with a delicious char from the grill, a combination that cannot be replicated with any other cooking technique.

Other Steak Preferences and Cooking Methods

In addition to ribeye, I also enjoy sirloin, rump, and fillet. For these cuts, a simple approach often does the trick. A sprinkle of Himalayan salt, a good hour of resting, and a paring of black pepper and thick knobs of butter are all that's needed. Particularly for a good sear, the addition of butter adds moisture and enhances the flavors of the steak.

Octopus as a Culinary Experiment

While my expertise lies in cooking meat, I occasionally experiment with seafood. Recently, I marinated some octopus and grilled it after boiling. Despite my inexperience with cooking octopus, the results were surprisingly good, thanks to a controlled cooking process.

The key is to avoid overcooking, as it can make the meat tough. For octopus, a short period of grilling with butter and pepper is sufficient to bring out its natural flavors.

Conclusion

Whether you prefer your steak cooked rare, medium, or well-done, there's a perfect method for each type. As someone who has worked in many steak restaurants, I know that the taste of a well-prepared dry-aged rib eye cannot be matched. My passion for cooking and my years of experience have taught me to appreciate the nuances of cooking steak. If you're looking for a truly memorable culinary experience, don't hesitate to try one of these methods with your favorite cut of steak.

How do you prefer your steak? Whatever your preference, there's surely a cooking method that can help you achieve the perfect texture and flavor. Feel free to share your experiences in the comments below!