Cooking a steak well is an art that requires the right technique, attention to detail, and some practice. Whether you’re looking for a medium-rare or well-done steak, achieving that perfect sear and tenderness is key. In this guide, we’ll walk you through how to cook steak well, ensuring it’s flavorful, juicy, and cooked to your desired level of doneness.
1. Choosing the Right Steak
The first step in cooking steak well is selecting a quality cut. The cut of steak will determine the flavor, texture, and cooking method. Here are some popular cuts:
- Ribeye: Known for its marbling and flavor. It’s rich, tender, and perfect for grilling or pan-searing.
- Sirloin: Leaner than ribeye, it still has great flavor and works well for grilling or broiling.
- Filet Mignon: Extremely tender but lean. It’s perfect for those who prefer a melt-in-your-mouth texture with less fat.
- New York Strip: A good balance of tenderness and flavor. It’s a popular cut for grilling.
- T-Bone/Porterhouse: Offers two cuts in one – a tenderloin (filet) on one side and a strip steak on the other.
2. Preparing Your Steak
Before you cook your steak, proper preparation is key:
- Bring to Room Temperature: Take your steak out of the fridge about 30-60 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
- Pat Dry: Use paper towels to pat the steak dry. Removing excess moisture helps achieve a good sear.
- Season Generously: Season the steak generously with salt and pepper. You can also add garlic powder, onion powder, or herbs like rosemary or thyme if desired.
3. Choosing the Cooking Method
There are various ways to cook steak depending on your preference and equipment:
- Grilling: Ideal for outdoor cooking. It gives steaks a smoky, charred flavor.
- Pan-Seared: A classic method using a hot cast-iron skillet or stainless steel pan. This method gives a rich crust and allows you to control the cooking process easily.
- Oven-Finished: After searing the steak in a pan, you can finish it in the oven to cook it through without burning the exterior.
- Broiling: Done in the oven, broiling allows for high heat to cook the steak quickly while developing a good sear.
4. Cooking Temperatures and Times
Knowing the internal temperature of your steak is crucial to achieving the desired doneness. Here are common levels of doneness:
- Rare (Cool red center): 120-125°F (49-52°C)
- Medium-Rare (Warm red center): 130-135°F (54-57°C)
- Medium (Warm pink center): 140-145°F (60-63°C)
- Medium-Well (Slightly pink center): 150-155°F (65-68°C)
- Well-Done (No pink, fully cooked through): 160°F (71°C) and above
A meat thermometer is the most reliable way to check your steak’s temperature, but with practice, you can also use the finger test:
- Rare: Soft and squishy like the base of your thumb.
- Medium: A bit firmer, with some give.
- Well-Done: Quite firm, with no bounce-back.
5. Cooking Your Steak: Step-by-Step
Pan-Seared and Oven-Finished Method (Recommended for thick cuts like ribeye or filet mignon):
- Preheat the Pan: Heat a cast-iron skillet over medium-high heat. Add a tablespoon of high-smoke-point oil (e.g., canola, grapeseed) and let it heat until shimmering.
- Sear the Steak: Place the steak in the hot pan. Let it sear for 2-3 minutes without moving it to develop a golden-brown crust. Flip and repeat on the other side.
- Add Butter and Aromatics (Optional): Lower the heat slightly and add a tablespoon of butter, along with aromatics like crushed garlic cloves, rosemary, or thyme. Spoon the melted butter over the steak as it cooks for enhanced flavor.
- Finish in the Oven: If the steak is thick and needs more cooking, transfer the skillet to a preheated oven at 400°F (200°C). Cook for 5-7 minutes until the desired internal temperature is reached.
- Check Temperature: Use a meat thermometer to check the temperature. For medium-rare, aim for about 130°F (54°C) before removing from heat.
- Rest the Steak: Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute, ensuring a juicy steak.
Grilling Method (Recommended for cuts like sirloin or New York strip):
- Preheat the Grill: Preheat your grill to high heat, about 450-500°F (230-260°C). Clean the grates and brush them with oil to prevent sticking.
- Grill the Steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. For thicker cuts, use indirect heat after searing the exterior.
- Check Temperature: Use a meat thermometer to monitor the internal temperature.
- Rest Before Serving: Once done, let the steak rest for 5-10 minutes before slicing.
6. Serving Your Steak
Once your steak is rested, it’s ready to be served. Slice against the grain for the most tender bites. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips for Cooking the Perfect Steak
- Use high heat: A hot pan or grill helps develop a good crust.
- Don’t overcrowd the pan: If you’re cooking more than one steak, make sure there’s enough room. Overcrowding reduces heat and results in steaming rather than searing.
- Patience is key: Avoid flipping the steak too early. Letting it sear properly develops more flavor.
- Rest your steak: Always allow the steak to rest before cutting to avoid losing its juices.
Conclusion
Cooking steak well takes practice, but by following these steps, you’ll be able to achieve a delicious, perfectly cooked steak every time. Whether you prefer it rare or well-done, the key is using the right technique, monitoring the temperature, and letting the steak rest before serving. Enjoy your steak with a glass of red wine or your favorite side dish for the ultimate dining experience!
Thank you,
Glenda, Charlie and David Cates
