Steak cooking is a craft and an art, something that takes place from experience and intuition. It’s a little more than slapping some beef into a hot skillet and crossing your fingers. Timing, heat, and slowidious technique all play a part to turn a hum-drum cut of meat into one that’s remembered.
To everyone, the steak’s sizzle is magic. This initial exposure to heat is what starts the browning reaction, the process that produces treasures of depth of flavor and beautiful crust. What to an untutored eye appears to be an accident is actually the work of preparation and close attention.
The secret to a fantastic steak is getting to the point where you’re good with all the finer points. Salting to resting the meat, it all matters. Anyone can make a steak that would astound a pro kitchen with a little know-how and a little time.
1. Salt Earlier Than You Think
Seasoning is the foundation of flavor, and salt is the most important ingredient you’ll use on a steak. Most home cooks sprinkle it on just before cooking, but that limits its impact. Salting earlier allows the flavor to travel deep into the meat rather than just coating the surface.
Steak Dry Rub Seasoning
Equipment
- 1 Measuring Spoons For accurate ingredient portions
- 1 Sealable Container For mixing and storing the dry rub
- 1 Small Whisk (optional) For ensuring thorough mixing if not shaking
Ingredients
Main
- 3 tablespoons kosher salt
- 3 tablespoons smoked paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon light brown sugar
- 1 tablespoon ground cumin
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix. Dotdash Meredith Food Studios
- Season steaks. DOTDASH MEREDITH FOOD STUDIOS
Notes
When salt is left to sit on meat, it draws out the water first, then disintegrates and finally absorbs back into the fibers. This internal cleaning seasons from within as well as tenderizes it. Rather than a salt flavor crust on the exterior, the entire steak is seasoned all the way through.
To use to its fullest potential:
- Salt 40 minutes prior to cooking for saleable depth
- For bigger cuts, season in advance by hours
- Remove the steak from the refrigerator so the outside will dry
- A coarse sea or kosher salt is best for even coating and extra flavor
2. Sear It Hard
That perfect sear is the reason that makes steak unthinkable to pass up and so complete. It is through the use of extremely hot temperatures that surface proteins and carbohydrates caramelize into a dark rich crust through the Maillard reaction. The finest steak can be lifeless and incomplete without that sear.
Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
Equipment
- 1 Heavy-Bottomed Skillet (e.g., cast iron)
- 1 Tongs
- 1 Instant-Read Meat Thermometer
- 1 Cutting Board
- 1 Basting spoon
Ingredients
Main
- 1 large bone-in T-bone or ribeye steak see note
- Kosher salt and freshly ground black pepper
- 1/4 cup 60ml vegetable or canola oil
- 3 tablespoons 45g unsalted butter
- 6 sprigs thyme or rosemary optional
- 1/2 cup finely sliced shallots about 1 large; optional
Instructions
- Pat the steak thoroughly dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
- Heat vegetable or canola oil in a heavy-bottomed skillet over high heat until shimmering and just starting to smoke.
- Carefully place the steak in the hot skillet. Sear undisturbed for 2-3 minutes until a deep, golden-brown crust forms.
- Flip the steak. Reduce heat to medium, add butter, thyme/rosemary sprigs (if using), and sliced shallots (if using) to the skillet.
- Tilt the pan slightly to pool the butter. Continuously spoon the melted, aromatic butter over the steak for 3-5 minutes, ensuring even coverage.
- Flip the steak every minute or so while basting, ensuring both sides cook evenly and absorb the butter’s flavor.
- Check the internal temperature with an instant-read thermometer: 125-130°F (52-54°C) for medium-rare, or to your desired doneness.
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes.
- Slice the steak against the grain into thick pieces.
- Serve immediately, perhaps with the pan drippings.
Notes
The trick is to get your pan extremely hot and don’t put too much in it. If your pan isn’t hot enough, your steak will steam instead of searing. Cast-iron skillets are best because they retain and transfer heat more than thinner pans.
Seared steak tips:
- Dry steak with paper towels before cooking
- Heat heavy skillet, preferably cast iron, to retain the heat
- Flip only once so crust can set
- Add the butter, garlic, and herbs in the final moment of cooking for rapid basting
3. Employ the Water Method for Even Cooking
Even cooking is an issue with thick steaks. The water method, much like sous vide, is used to remedy this issue. It entails cooking the steak low and slow in a water bath at a predetermined temperature and then finishing it off with a sear for color.
This method eliminates gray edges and raw centers, resulting in edge-to-edge even doneness. By controlling the precise water temperature, you never overcook the steak. That last sear locks in flavor and texture everyone desires.
Why this technique is so great:
- Delivers edge-to-edge doneness without question
- Reduces overcooking delicate cuts of meat
- Ensures restaurant-quality precision for home cooks
- Is particularly well-suited for ribeye, filet, and porterhouse
4. Take Tips from the Chefs
Steak has been perfected by chefs with constant practice over years, and what they do is reproducible. They understand that it’s a matter of niceties, i.e., how much seasoning to apply or how long to allow the meat to rest. These are not advanced procedures, but they make a huge difference.
Bobby Flay’s ‘Mesa Grill Cookbook’: Spice Crusted Strip Steak Recipe
Equipment
- 1 Mixing Bowls
- 1 Whisk
- 1 Cutting Board
- 1 Heavy-Bottomed Skillet Cast iron preferred for excellent sear
- 1 Tongs
Ingredients
Main
- 2 tablespoons ancho chile powder
- 1 tablespoon Spanish paprika
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile de arbol
- Kosher salt
- Freshly ground black pepper
- 4 12-ounce New York strip steaks
- 2 tablespoons canola oil
Instructions
- In a small bowl, combine ancho chile powder, Spanish paprika, ground coriander, dry mustard, dried oregano, ground cumin, chile de arbol, kosher salt, and freshly ground black pepper to create the spice rub.
- Pat the New York strip steaks very dry with paper towels to ensure a superior crust.
- Generously rub the spice mixture over all sides of each steak, pressing firmly to adhere the spices.
- Let the seasoned steaks rest at room temperature for 20-30 minutes before cooking.
- Heat canola oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until it just begins to smoke.
- Carefully place the steaks in the hot skillet, ensuring not to overcrowd; cook in batches if needed.
- Sear the steaks for 3-4 minutes per side for medium-rare, or until a deep, dark, flavorful crust has formed.
- For desired doneness, continue searing, or if using an oven-safe skillet, transfer to a preheated oven to finish.
- Remove the steaks from the skillet and place them on a cutting board.
- Tent the steaks loosely with foil and let them rest for 5-10 minutes before slicing against the grain and serving.
Notes
Chefs put a bit more salt than domestic cooks because they know precisely how much beef can endure by way of seasonings. They aren’t afraid to allow it to rest, neither, cutting only once juices resettle. Attention to such things has the ability to make a difference in what your steak ultimately tastes.
Standard chef habits:
- Always allow steak rest 5–10 minutes before cutting
- Top it with a finishing touch such as olive oil or butter when serving
- Slice against the grain so that it tends to become soft
- Season for the last time after tasting the steak before serving
5. Do Not Skip Resting Time
Resting can appear to be time wasting when you are hungry, but omitting it is an error. Rushing in and cutting into a steak prematurely spills the juices onto the plate, rendering the meat less juicy than it should be. Letting it rest permits those juices to redistribute into the fibers.
Broiled New York Strip Steak
Equipment
- 1 Broiler Pan with Rack Essential for high-heat cooking and grease drainage
- 1 Tongs For safe handling and flipping of hot steaks
- 1 Instant-Read Meat Thermometer Crucial for precise doneness
- 1 Small Mixing Bowl For combining the dry rub ingredients
- 1 Cutting Board For prepping and resting the steaks
Ingredients
Main
- 2 strip steaks trimmed (2 1/2–inch thick)
- 2 tablespoons dry mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 2 teaspoons seasoning salt
- 4 teaspoons coarsely ground black pepper
- 2 tablespoons olive oil
Instructions
- Adjust oven rack to 4-6 inches from the broiler element and preheat the broiler to high.
- Trim any excess fat from the strip steaks, then pat them thoroughly dry with paper towels to ensure a good sear.
- In a small bowl, combine the dry mustard powder, garlic powder, sea salt, seasoning salt, and coarsely ground black pepper.
- Generously rub the seasoning mixture evenly over all sides of the trimmed and dried steaks.
- Drizzle the seasoned steaks lightly with olive oil, ensuring a thin, even coat.
- Place the prepared steaks on a broiler pan with a rack, ensuring there’s space between them for even cooking.
- Carefully place the broiler pan under the preheated broiler. Broil for 7-10 minutes on the first side, depending on steak thickness and desired doneness.
- Using tongs, flip the steaks and broil for another 5-8 minutes on the second side, or until your desired internal temperature is reached.
- For medium-rare, aim for 130-135°F (54-57°C) using an instant-read meat thermometer inserted into the thickest part.
- Remove steaks from the broiler, transfer to a cutting board, and let them rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute for a tender result.
Notes
Think of resting as the steak’s time to even itself out. During the cooking process, the heat pushes water to the surface. When the steak rests, that water just redistributes evenly so every bite is flavorful and juicy instead of patchy.
The proper method:
- Let thinner cuts rest for about 5 minutes before slicing
- Rest thicker steaks for 10 minutes or more
- Loosely tent with foil to heat the meat without steaming
- Avoid overloading the top, which undermines the crust
6. Try Finishes
Steak is not finished cooking when it is removed from the pan. Some added flavor can seal the deal. Brush with a sauce, sprinkle with herbs on top, or finish with compound butter for richness and balance that enhances the beef without burying it.
Skirt Steak With Mushroom-Cream Pan Sauce Recipe
Equipment
- 1 Large Heavy-Bottomed Skillet Cast iron or stainless steel for optimal searing and sauce work
- 1 Tongs For handling steak during searing
- 1 Cutting Board
- 1 Sharp Chef’s Knife For prepping ingredients and slicing steak
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping fond
Ingredients
Main
- 1 3/4 pounds skirt steaks cut into 4 even portions (see note above)
- Kosher salt and freshly ground black pepper
- 6 tablespoons vegetable or canola oil divided
- 1 pound cremini mushrooms washed and thinly sliced
- 1 cup minced shallots about 2 to 4 shallots
- 2 medium cloves garlic minced
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 cup dry white wine
- 1 cup homemade or store-bought low-sodium chicken stock
- 1/2 cup heavy cream
Instructions
- Pat skirt steak portions dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
- Heat 3 tablespoons of vegetable or canola oil in a large, heavy-bottomed skillet over high heat until shimmering. Sear steak portions in batches if necessary, about 2-4 minutes per side for medium-rare.
- Transfer seared steak to a cutting board and let rest, loosely tented with foil.
- Reduce heat to medium. Add remaining 3 tablespoons of oil to the skillet, then add thinly sliced cremini mushrooms. Cook, stirring occasionally, until deeply browned and tender, about 8-10 minutes.
- Add minced shallots, garlic, and fresh thyme leaves to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
- Pour in dry white wine, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by half, about 2-3 minutes.
- Add low-sodium chicken stock and bring to a simmer. Continue to simmer until the sauce has reduced slightly and thickened, about 3-5 minutes.
- Stir in heavy cream and return to a gentle simmer. Cook for 1-2 minutes, stirring, until the sauce coats the back of a spoon.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Slice rested skirt steak against the grain into 1/2-inch thick pieces. Serve immediately, drizzling generously with the warm mushroom-cream pan sauce.
Notes
Presentation is also important. Melted butter or fresh herbs not only taste incredible but are also part of the presentation of the steak. A drizzle of colorful sauce or garnish finishes the plate and adds a high-end restaurant-quality look that will wow guests.
Some quick finishers:
- Garlic herb butter melted on top
- Sprinkle rosemary, thyme, or parsley on for a flash
- Drizzle balsamic glaze or hot chimichurri
- Blue cheese crumbles for a creamy rich option
7. Selecting the Perfect Cut
Each cut of steak is its own unique entity, and selecting the appropriate one is everything. Cuts are some fatty and indulgent, others lean and stern. It’s recognizing the differences that allows you to select the perfect cut for your taste and cooking method.
Ribeye is renowned for its marbling and heavy flavor, and filet mignon is renowned for its tenderness and buttery texture. Sirloin is a budget-friendly option, and flank steak is best when sliced thinly. There’s something good about every cut.
Personal preference is:
- Ribeye due to its richness and juiciness
- Filet mignon due to its melt-in-your-mouth tenderness
- Sirloin for a lean but still flavorful option
- T-bone or porterhouse for two flavors in one cut
8. Temperature Is Everything
Steak is all about precision, and temperature is the variable. Cook it too briefly and there’s rawness; cook it too long and it’s tough and leathery. A thermometer eliminates guesswork from the process and ensures the steak will be exactly what you desire.
Every doneness is equal to something, from the pink warm of medium-rare to the cool red center of rare. The numbers don’t lie, and having them at hand is the secret to a perfect steak every time. With the ranges in your pocket, you are now master chef.
Doneness guide:
- Rare: 120–125°F for cool red center
- Medium-rare: 130–135°F for warm red to pink
- Medium: 140–145°F for fully pink center
- Medium-well: 150–155°F with some pink still inside
9. Don’t Make It Too Complicated
Steak doesn’t necessarily need to be complicated. A good piece of beef, a sprinkle of salt, searing, and proper resting time will yield an amazing result. Too many steps, though, might cover up the meat’s natural flavor.
Restraint is occasionally the magic ingredient. Steak tastes best when it is just left to taste of steak, with few embellishments added in deference to highlighting what it has to give. It reduces the pressure of cooking and makes it fun as well.
Keep in mind:
- Good beef doesn’t need excessive seasoning
- Avoid flashy tricks and learn to practice on the basics instead
- Guts are better placed to deliver quality work than a fancy method
- The steak itself still takes center stage on the plate
