Cooking Steak Can Be Quick and Easy

T-Bone Steak and Asparagus

Cooking for oneself or one's family can be a tough and daunting prospect.  It is a skill set that is most easily gotten by simply practicing the techniques.  However, it is not always pleasant to eat one's practice attempts.  There are some guidelines that can help with the basics.  Since a high protein diet is such a common choice, cooking proteins well is a good place to start.

Bone and fat provide the best flavor and texture for proteins.

More expensive beef cuts have delicately marbled fats that provide the very best textures.  T-bone steaks and its fancy relative the porterhouse are well marbled but have the best flavor as the meat is cooked while still in contact with the bone.  Rib eye steak, prime rib, and filet mignon have a better texture but are not as flavorful as a T-bone.  Meats with these characteristics are very easy to cook, and can be prepared in minutes. 

A good filet, ribeye, or T-bone steak simply needs salt and pepper, and can be seared in a hot skillet.  Cooking time depends on the skillet temperature and the thickness of the steak.  In the beginning, a meat thermometer is the best way to tell if the meat is cooked to one's personal preferences, but piercing the meat with a thermometer releases juices that are better housed within the steak, so the “OK” method of doneness is a good rule of thumb. 

When the index finger is used to make the OK sign with the thumb, the texture of the fleshy area between the thumb and index finger is the same as how a rare steak feels when pressed.  The texture of that area as one proceeds to pinky finger increases in firmness, corresponding to the firmness of a more well-done steak.  So a medium rare steak is like the middle finger, the ring finger is medium, and the pinky is a well done steak.  

Steaks should be allowed to rest at least 10 minutes before serving.  This allows the juices to redistribute themselves inside the meat before it is cut.


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