Recently, good fortune rained down upon me and I came into some Japanese wagyu steaks. Since they cost like a gazillion dollars each and were marbled like the Palace of Versailles, I sort of freaked out and started searching for info on how to properly cook them with only an oven and stove at my disposal. I was amazed by how many varying sources of advice there were—literally every how-to I read said something completely different.
Of course, there’s more than one way to cook a steak, depending on what you’re going for. But there are definitely not eight million (good) ways to cook a steak, as the Internet suggest. Sometimes you just want a rule of thumb that you can carry with you so you know you’re not going to fuck anything up.
In his new column on Esquire, Josh Ozersky—a writer whose love affair with meat is well-documented—answers reader questions, one of which reads simply, “How should a home cook prepare steaks?”
Here’s Ozersky’s take:
Shower them with kosher salt, sear the hell out of them in a cast-iron pan, and after five to seven minutes of screaming and smoking, flip the steak, cook it for one minute, and then stick the pan in a 350-degree oven. Andrew Carmellini gave what I consider to be pretty much the perfect method here, except for the part about searing it the same amount of time on both sides. I would also strongly suggest this method, if you are man (or woman) enough.
While the fat content of wagyu required a gentler process, I’ve had success with something pretty close to what Ozersky’s suggesting on many occasions in the past.
What’s your technique? Do you keep it simple with an aggressive sear and oven-finishing, or do you opt for something more involved like the “sous-vide, torch, and sear” described by J. Kenji López-Alt today on Serious Eats?