Steak Cooking Tips: How to Cook a Steak? (2024)

FAQs

Steak Cooking Tips: How to Cook a Steak? ›

As a general rule, however, a steak that's about one-and-a-half inches thick needs roughly 10 minutes of total grill or stovetop cook time for rare, 12 or 13 minutes for medium rare. Using a meat thermometer is always a good idea. An internal temperature of about 120 degrees for rare, 130 degrees for medium rare.

As the perfect grilling selection, the steak tip is also versatile enough for indoor cooking. Grilling, braising, and searing are the three common methods used. No matter which option you choose, a steak tip is best served medium-rare.

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.

Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.

If desired, use some aluminum foil to tent over your steak in the oven. The foil will lock in moisture to prevent it from escaping your steak to prevent it from drying out while it reaches your ideal doneness.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

What does Texas Roadhouse do to make their steaks so tender? ›

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Sous vide is one of the best methods to use to ensure that your steak comes out juicy and tender. This is an especially handy method to use for tough cuts of steak, like chuck or brisket, that require slow, even cooking to tenderize.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

If you want your steak to be seared on both sides with a bright red middle, ask for “rare.” If you want it to be “medium,” it will have lots of brown outside and a pink center. “Medium well” results in a small amount of pink in the center, while “well done” means no pink and a firmer final product.