With these secrets up your sleeve, everyone you know will be raving about how great you are at cooking steak. The truth is, it’s simple - all it takes to cook perfect steak is a little bit of know-how and the right ingredients. Our meat is so good, it often will turn out delicious even if not cooked in the optimal way. It was only a few years ago that I didn’t eat any meat, so I had to teach myself things like how to cook steak. Using these simple methods has taken my cooking to the next level, and you can too.
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Buy Meat From Quality Sources
The number one most simple thing you can do to have a steak dinner turn out amazing is to buy quality meat. Yes, this is an obvious one. But it’s so, so important and so often people try to cut corners by looking for bargain buys at the grocery store. The truth is, nothing can compare to meat that’s ethically sourced and pasture raised.
Animals that live free of stress and in their natural habitat have intrinsic qualities that carry over into the meat that we eat. The difference in taste between quality steaks and grocery store meat is huge, and you’ll be stunned at how delicious ours are. All of our meat is expertly hand cut by master butchers, making every steak a real treasure.
Season Generously - More Than You Probably Think
Really great steaks don’t require a complex seasoning blend. But some sea salt and freshly ground black pepper should always be rubbed on, and more of it than you might think. Go all out rubbing the outside of the steak with seasonings, creating a nice thick crust that will result in a really excellent sear. Remember that since the outside of the meat is the only part that gets seasoned, you need enough salt and pepper to account for all of that unseasoned meat that will be inside every juicy, flavorful bite you take.
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Use High Heat To Get That Perfect Sear
A delicious, crispy brown sear on the outside of the steak is key to making it really delicious. What many people don’t realize is that in high end restaurants and steakhouses, temperatures as high as 800 to 1200 degrees Fahrenheit are used to give steaks an instant char. Most of us don’t have access to those cooking temperatures from our home kitchens, but there are some tricks for getting the best sear possible at home.
First of all, use a cast iron skillet. They tend to get hotter and hold heat better and will work to your advantage when cooking steaks. Let the pan get super hot before you put the steak in, then let the steak get a nice crusty sear on both sides, flipping just one time. Then, finish cooking the inside to your desired temperature by finishing in the oven. If you’re cooking on a grill, you can move to indirect heat for finishing.
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Don’t Overcook Your Steak
When it comes to quality meat like ours, it’s incredibly important not to overcook the steaks. Naturally raised meat is leaner than what some people may be used to from grain fed animals. For this reason, cooking less is always better. Even people who typically prefer their steaks to be cooked more will find that a medium rare bison, grass fed beef or elk steak will suit them just fine. These steaks are incredibly tender when cooked properly, but when cooked too long can become tough.
Be Sure To Let The Steak Rest After Cooking
You’ve probably heard this tip before, but it can be so tempting to cut into the steak immediately - especially if you’re new to cooking steaks and want to check the doneness. One way to avoid this is to use a meat thermometer and check the internal temperature so you know for certain how cooked it is inside. However, even if you don’t have a thermometer on hand, it’s still better to avoid cutting into the steak until it’s had a chance to rest.
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The resting period gives all the juices a chance to distribute throughout the meat. When you cut into the steak immediately after cooking, all those precious liquids will leak out of the meat, making it less tender and juicy than it could have been. In fact, the steak actually keeps cooking for a few minutes after being removed from the heat, so it’s a good idea to take it off a touch before desired doneness is reached.
FAQs
Rather than cook one side until it's perfectly browned (which can take a few minutes), then cook the other side for less time (so the steak isn't overcooked), turn the steak every minute. This will help to ensure even cooking and char on both sides.
How do you cook steak perfectly every time? ›
Rather than cook one side until it's perfectly browned (which can take a few minutes), then cook the other side for less time (so the steak isn't overcooked), turn the steak every minute. This will help to ensure even cooking and char on both sides.
What is the secret to cooking the perfect steak? ›
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.
What is the 3 3 3 rule for steaks? ›
When cooking steaks on the grill I follow the Rule of 3's: 3 minutes each side over high heat then 3 minutes each side over indirect heat. For a 1" steak this results in a perfectly medium rare temperature.
What is the secret to juicy steaks? ›
Rest the meat
When steak cooks, the muscle fibers tighten. If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak.
How do chefs make steak so good? ›
For the ultimate chef's steak preparation, if you don't have this steak seasoning, marinade your steak with a pink of sea salt, coarse ground black pepper, and minced garlic – this combo gives your chef's steak the ultimate caramelization and nice thick crust that we all love so much.
How do you make steak tender and juicy? ›
7 Ways to Tenderize Steak
- Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
- Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
- Marinating. ...
- Velveting. ...
- Slow Cooking. ...
- Enzymatic Application. ...
- Scoring.
Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.
What is the best technique for cooking steak? ›
The 5 Popular Cooking Methods for Steak
- Grilling: The Classic Approach. ...
- Pan-Searing: For a Golden Crust. ...
- Sous Vide: Precision and Perfection. ...
- Reverse Searing: Best of Both Worlds. ...
- Broiling: Intense Heat for Fast Cooking.
In a March 2024 video on TikTok, Flay attempted to dispel the conventional wisdom that burgers and steaks taste best if they have been grilled rare with a thick stripe of pink meat in the middle. "If you ask most chefs ... they'll tell you that they want like, rare or medium-rare steaks and burgers.
The time spent over direct heat will sear the steak and give it a great exterior, while the indirect heat will finish cooking the steak without burning it. A good rule of thumb is to never keep your steak, regardless of size, over high direct heat for more than 3 minutes or you will burn it.
How do you judge a good steak? ›
What Are The Qualities Of A Good Steak?
- Juicy. A great steak is juicy, meaning it's full of delicious moisture in every bite. ...
- Tender. Tenderness is when the steak is soft and easy to eat. ...
- Flavorful. The taste is what makes a good steak truly special. ...
- Lean Cuts. ...
- Cooking Consistency. ...
- Appearance. ...
- Thickness. ...
- Texture.
Marinate with Acid
Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.
How can I make my steak more flavorful? ›
Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.
How do you make high quality steak? ›
“Just put it into the hot pan and with a spatula press down so it really sears in the pan,” Lomonaco advises. “And in a good three or four minutes, that steak is gonna have a nice char to it.” Flip your steak with tongs, then cook the other side for another three to four minutes.
What is the best cooking method for steak? ›
The number one spot goes to grilling, the classic method for cooking your steak. While great grilling isn't quite as precise as sous-vide, it leads to the best, purest-tasting steaks out of non-sous vide methods. This is because grilling uses the steak's natural fats and juices for flavor.
How do I make sure my steak is fully cooked? ›
Depending on your desired level of doneness, your steak needs to reach a specified internal temperature:
- Rare: 120°–125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°–165°
Allowing the steak to rest at room temp for about 30 minutes before cooking ensures that the heat can penetrate evenly, leading to a perfectly cooked steak with a consistent level of doneness from edge to center.
How do you grill steak perfectly every time? ›
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
