How to Cook Steak Perfectly Every Time [2021 Updated]

How to Cook Steak

A steak is perhaps one of the quintessential favorites of many people. It is juicy, beefy, and delicious but it will all depend on the way you cook it. That said, it is crucial that you learn how to cook steak like a pro, and that is exactly what we will be talking about in this short guide.

How to Cook Steak

How to Cook Steak

There is no single best way of cooking steak. Your choice of cooking method will depend on many things, such as what is available, your taste preferences, and the cut of the meat that you have.

Here is a quick rundown of some of the best ways of cooking steaks like a chef.

Grilled Steak

This is the best and most common way of cooking steak. It releases the full juices while also adding a robust smoky flavor that makes the meat tastier. However, you have to be careful not to overdo it.

  1. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. Otherwise, the meat will be cooked unevenly.
  2. Set your grill to high heat.
  3. While the grill heats, brush oil on both sides of the steak. Add salt and pepper.
  4. Once the grill is ready, start searing the steak. Do it on both sides. The specific duration of searing will depend on the degree of doneness that you prefer for the steak.
  5. When the steak is cooked, get it off the grill. Immediately add one tablespoon of butter on the top.
  6. Let the steak rest for five to ten minutes before serving.

HOW to GRILL a STEAK by Master Chef Robert Del Grande

Sous Vide Steak

If you are not in a hurry, this is a great choice for cooking steak, especially if you want the best-tasting meat that is evenly-cooked on all sides. It removes all the guesswork, assuring the best outcome even without being experienced in cooking steak.

  1. To begin with, season the steak with your choice of flavorings. We suggest that you keep it simple by using only salt and pepper. You can also add thyme and rosemary, among other herbs.
  2. Put the steak and all aromatics in a vacuum-sealed bag. Seal the bag and remove air.
  3. Cook the steak in water for one to four hours. The specific duration will depend on the doneness that you prefer for your steak.
  4. When you are done, do a quick reverse sear in a pan. You can add more aromatics if you wish. Let it rest and consume immediately.

Sous Vide Basics: STEAKS and EQUIPMENT!

Pan-Fried Steak

If you do not have a grill and you only have a few minutes to spare in cooking steak, then pan frying is your best bet. Choose a thick cast iron skillet or heavy griddle pan. They can retain heat better for a perfectly cooked steak.

  1. Start by seasoning the steak at least two hours before you cook it. While you can choose different seasonings depending on the flavors that you prefer, it is best to keep it simple by using only pepper.
  2. Heat the pan in a stove. Wait until it is hot but not too long as it should not be smoking.
  3. When the pan is hot enough, add oil and wait for a while.
  4. Put the steak in the center of the pan. Add butter, garlic, and herbs, depending on your flavor preference.
  5. Sear the meat evenly on each side depending on the degree of doneness that you prefer.
  6. Once the steak is cooked, leave it to warm on a plate for about five minutes before eating.

How To Make Pan Seared Butter-Basted Steak

Reverse-Seared Steak

This method will start in an oven and end up in the pan. Many people claim that this is the best way to cook steak. This method is supposed to give you a crisp crust while keeping the inside of the meat juicy and tender.

  1. As with the other methods, start by seasoning the steak with salt and pepper. You can also add the herbs and aromatics that you prefer. If you have more time, you can also put the steak in the fridge overnight.
  2. When you are ready to cook, pre-heat the oven at 200 to 275 degrees Fahrenheit. It is best if you go lower for cooking the meat more evenly. Although, cooking will take longer.
  3. Place the sheet in a baking rack and put it in the oven. Remove the steak from the oven when it is 10 to 15 degrees Fahrenheit below the intended temperature.
  4. After getting the steak off the oven, it is now time to sear it in a pan. Add a tablespoon of your choice of cooking oil that can handle high temperatures. When the oil smokes, add the steak and flip after 45 seconds. Cook until it is done.

How to Cook Steak Perfectly Every Time | The Stay At Home Chef

Tips and Tricks for Cooking Steak

Aside from the steps mentioned above, below are other important tips that you should know when cooking steak.

Cuts of Steak

Preparing mouthwatering steaks is not just all about the way it is cooked, but also about the cut of the meat. It will dictate fat content and grain, among others that will impact flavor and texture.

  • Filet Mignon: If luxury is what you crave, then this is the cut of steak for you. It is from a part of the cow with muscles that are barely used, making the meat soft and buttery.
  • Ribeye: A good choice for people who prefer thick steaks, it is from the cow’s rib and one of the most sought-after cuts. It has extra fat that makes the meat tasty.
  • New York Strip: Known as the jack-of-all-trades, it has a little less marbling and a bit more affordable compared to the two cuts mentioned above.
  • Hanger: This is a cut from the front belly of a cow. It is flavorful, tender, and affordable, making it a great choice for people who would like to enjoy steak on a budget.
  • Flank: It is from the rear abdominal area of the cow. This is a part often used, so it is fibrous and can be tough to chew if you don’t cook it the right way.
  • Skirt: If you are to cook fajitas and stir-fry dishes, this is the best cut of steak. It is from the diaphragm muscles, which also makes it quite tough.

Cuts Of Steak Ranked From Worst To Best

Doneness of Steak

This is one of the most common things that beginners do wrong when they are cooking steak. It dictates how long you should be cooking the steak and what temperature it should be. For most methods, such as grilling and broiling, take note of the following:

  • Rare: 125 degrees Fahrenheit with a cool red center
  • Medium Rare: 135 degrees Fahrenheit with a warm red center
  • Medium: 145 degrees Fahrenheit with a warm pink center
  • Medium Well: 150 degrees Fahrenheit with a slightly pink center
  • Well Done: 160 degrees Fahrenheit with little or no pink

Side Dishes

While the steak should be the star of the meal, it is important that you pair it with the right side dish. This will complement the overall flavor of the meat while also making it more filling, especially for people with big appetites.

Some of the best sides include mashed potatoes, garlic butter mushrooms, cheesy baked asparagus, spice-crusted carrots, and roasted butter sprouts.

Gordon Ramsay’s Guide To Steak

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