Millions Of People Are Invested In Steak Drama On TikTok Right Now, So Let's Go Down This Rabbit Hole While Learning How To Make Steak The ~Right~ Way
I did not see SteakTok coming.
Steak has stood the test of time. And, thanks to TikTok, it is getting attention like it has never gotten before.
Now, I eat meat but I'm not a big steak person. So, I was kind of surprised when TikTok started feeding me (LOL sorry) steak content earlier this summer (like this woman who went viral for cutting her husband's steak in little pieces, the how do you like your steak polls, steak-inspired girl dinners, and steak mukbangs). I assumed it was because I was back home in Kansas, and TikTok had somehow knew a lot of my relatives are farmers.
Fast-forward to today, and the steak content just keeps getting juicier. This time, the ~beef~ caught my attention when TikToker @taylorrapskyy came on my FYP. She went viral for claiming an "OG steak girl" blocked her simply for making steak and tagging her as the inspiration behind it. Intrigued, I grabbed the A1 and took a deep dive into SteakTok.
There I discovered a whole world of steak obsessives, including @deedoodoo05 who seems to be the inspiration for much of the recent steak trend. And, despite thousands of commenters seemingly wanting there to be drama, nothing has been addressed.
So, if you've seen "steak drama" in the search bar of TikTok, that's the gist — there isn't much to it. What IS newsworthy is the fact that steak is now as viral as the Chili's mozzarella sticks.
Anyway, since so many people are making steak, I figured it was an opportunity to show you one of the best steak recipes on the internet and share tips I learned from a chef. (Then y'all can go off in the comments with your thoughts, tips, and suggestions like I know you will.)
Last year, I visited the Brazilian steakhouse Fogo de Chão and met with their Gaucho Chef Vitor.
According to Vitor, cooking on a cast iron skillet is ideal because it retains heat well and allows for a nice crust on the steak. He is also a firm believer in only using salt for seasoning (since steak has enough flavor on its own) and constantly flipping it in the pan, though some of you disagree.
I've cooked steak Vitor's way, which is good as long as you have very high-quality steak. However, I've also made this top-rated Tasty Garlic Butter Steak recipe by Alvin Zhou, which I prefer because it can make any steak taste phenomenal and flavorful — and I appreciate that in this economy.
So, using tips and techniques I learned from Vitor on Alvin's recipe with a ribeye from Walmart, here is THE BEST way to cook a steak (in my opinion and according to the thousands of commenters who agree with me on Tasty).
This recipe is essentially a reverse sear, and I think it is really easy. First, preheat the oven to 200°F (95°C) and set a wire rack on top of a rimmed baking sheet (I always cover my baking sheet with foil so it is easier cleanup).
Now, the key to cooking a good steak is salting it. Grab your steak and generously season it on all sides with salt, and pepper if you want. I use coarse Kosher salt because it sticks to the steak better and I think it tastes the best. As I said before, I used a bone-in ribeye from Walmart.
Once the steak is seasoned, transfer it to the wire rack baking sheet and bake for 45–60 minutes, until the internal temperature reaches about 125°F (51°C) for medium-rare, or your desired doneness. I like mine a little more cooked, so I heated it a bit longer.
When the steak is ready to be removed, heat about three TBSP of canola oil in a cast iron skillet over high heat until it starts smoking. Then, place the steak in the skillet to sear for 30 seconds on one side and flip it.
After you flip it, immediately add in three TBSP unsalted butter (salted can interfere with the steak's flavor profile, plus we already salted it), three fresh peeled and smashed garlic cloves, two sprigs of rosemary, and three sprigs of thyme.
Swirl them around in the pan. Place the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon for about 30 seconds, then flip and baste the other side for about 15 seconds. (The amount of times you want to flip here is up to you. As I said before, Gaucho Chef Vitor prefers constantly flipping, but other people don't.)
After you've flipped to your desire, turn the steak on its side to allow excess fat to slide off and transfer it to a cutting board or wire rack to rest for about 10 minutes. Resting is important so you don't lose flavor — if you cut it too soon, a lot of the juices will leak out because they didn't absorb fully into the steak.
After it has fully rested, you can cut into it, and this is the perfect amount of pink IMO:
And one neat thing I learned from Vitor when it comes to cutting a steak is that you should find which way the muscle fibers are going and slice in the opposite direction. Doing this makes it easier to chew because you don't need to break the muscle fibers down:
That, my friends, is how to make the juiciest, tastiest, most tender steak out there!!! Now, go off in the comments with your steak tips and critiques because I am sure you have them.
