Do You Know The Art Of Cooking A Steak The Right Way? Here's How An Expert Says It Should Be Done - Types Of Gardening

Welcome to cooking 101. If you eat meat, you need to know how to cook a steak. Today we will learn exactly that.

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We turned to the "meat experts" at Fogo de Chão, a Brazilian steakhouse with quality meat.

And although Fogo de Chão cooks meat over a fire like a grill, most people don't have a grill at home.

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Chef Victor Gaucho shows BuzzFeed how we can cook a great steak at home on the stove.

First, there are all types of steak, so here's a diagram showing where each type is cut from the cow:

No matter what cut of steak you get, Victor suggests always using a cast iron skillet when cooking on the stove.

The key to a great steak is the marinade. At Fogo de Chão, they literally have a full tank of freshly ground sea salt because that's the ONLY thing they use to season their steaks.

You can salt it immediately and cook, or you can salt it for a long time before cooking. Simply salt the steak and place it in the fridge for about an hour. You can also marinate the steak overnight to help the flavors sink deeper, but be sure to cover it overnight.

And it's all about spices. Victor says nothing else is needed to get a great steak (below you can see the delicious ones he prepares):

Once your meat is well marinated you should heat a cast iron skillet with olive oil over high heat.

If you notice that the oil is hotter, you can carefully slide the steak into it (ideally with tongs). Depending on how well you think your steak is done, start by searing each side for a few minutes, turning constantly, until you reach your desired degree of doneness.

You can scoop out the oil with a spoon and drizzle it over the steak as it cooks to keep it juicy. When the internal temperature of your meat reaches at least 125-130 degrees Fahrenheit, you can take it out for a bloody steak. (Medium steaks should reach 135 degrees, medium/medium steaks should reach 150 degrees and 160 degrees to be well done.)

After removing the meat from the pan, you need to let it rest for about 5 minutes. This allows the meat to relax and creates a more palatable texture. You can add butter and toppings on top if you want a fancy look!

Now that your steak is done and it's time to cut it, find out which way the muscle fibers are running and cut in the opposite direction. This makes chewing easier because the muscle fibers don't have to be destroyed. You can see how it should be cut below in this photo of the beautiful Fogo de Chão steak:

Also, the red juice that comes out of a steak after it's cooked isn't blood! It's called myoglobin, a protein found in beef muscle fibers (and it's perfectly safe to eat!).

And now cook the steak right on the stove!

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(And if you want to treat yourself to a unique steak, head to Fogo de Chão!)

This is how you cook the perfect steak at any temperature.