How to Cook Steak Like a Pro

How to Cook Steak Like a Pro

Are you planning to cook a nice romantic meal for that special someone? Steak is probably on your list. But you’re a bit concerned because you’ve never cooked one before. Don’t worry, this post will help you cook steaks like a pro!

The first you need to do is to buy some steaks.  The cut of steak you choose depends on your budget and personal preference. Here are your options:

  • Fillet: This one has the most tender cut, with little fat. But it’s also one of the most expensive.
  • Rib-eye: There are two cuts to choose from: rib-eye, boneless; and the côte de boeuf or rib on the bone (much larger, good for 2-3 people).
  • Sirloin: This is a prime steak just like fillet except that it has more flavor.
  • T-bone: This steak cut needs to be finished in the oven so it’s properly and evenly cooked.
  • Bavette and flank steak: One of the cheaper cuts which is best suited for barbecuing.
  • Flat-iron: This is a great value steak cut. However you need to be careful when cooking as it can get very tough when overcooked.
  • Hanger: This rope-shaped meat is very flavorful but should only be cooked rare otherwise it will get rubbery.
  • Rump steak: The cheapest of all the steak cuts, the rump steak should only be cooked medium rare.

Choosing a Pan

If you will be cooking your steaks indoors, it’s recommended that you fry your steak in a thick frying pan or an iron skillet.

Cook your steaks in a roomy pan – don’t squeeze them all in one batch. There should be enough room for each so cook 1-2 pieces at a time.

Seasoning Your Steak

If you ask a beef purist, they’ll tell you not to add anything to your steak other than salt and pepper. Quality steak already has a rich flavor to it. If you feel the same way, I recommend sprinkling salt on your steaks about 2 hours in advance. If your steaks are very thick (more than 1 cm) then you may want to add salt at least 3 hours ahead.

For the classic peppered steak, sprinkle some sea salt and plenty of freshly cracked black pepper on a plate and then press the meat onto it just before you cook it.

For those who would like to enhance the flavor of the steak and make it more tender, there’s always marinade. You can coat the meat with some honey and mustard as well to make it a tad sweet.

And of course, you’ve probably seen celebrity chefs do it – add herbs and whole garlic cloves to the meat while it’s cooking. Rosemary and thyme are the most popular herbs for steaks.

Searing and Cooking Your Steak

Before putting your steak in the pan, make sure it’s very hot as this will ensure your meat is properly seared and will have a caramelized brown crust. Sear each side for the same amount of time.

Now on to the question of how long to cook steak. Use this only as reference as the thickness and size of the steak will impact its cooking time. Generally speaking if your steak has a thickness of 2 cm, here’s what you can expect:

  • BLUE – 1 minute per side. The meat will feel spongy and the color is almost purple.
  • RARE – 1 ½ minutes per side. Steaks will have some red juice oozing out of it and the color of the meat is dark red. Texture is spongy and soft.
  • MEDIUM-RARE – 2 minutes per side. The meat has a pink color and is a little soft. There’s still some juice.
  • MEDIUM – 2 ¼ minute per side. The meat will have a light pink color in the middle and will feel a bit firm.
  • WELL-DONE – 4-5 minutes per side. The steaks will hardly be pink and mostly grayish brown but it shouldn’t be dry.

Be sure to let your steaks rest for about 5-10 minutes on a board or warm plate. You can serve it carved into slices or whole.

Now if all else fails, you can always go to Longhorn Steakhouse for a nice dinner! Steaks somehow always taste better at a restaurant. Find out why here:

Why Steaks Always Taste Better At A Restaurant

Category: Featured