Nine Things You Must Know When Cooking Steak

Steak is one of the most beloved meals across the world. The sizzling sound of a perfect steak cooking on the grill, the mouthwatering aroma, and the delicious juicy flavor make steak an eagerly awaited course at any dinner table.
While eating steak at restaurants is a treat many people enjoy, it’s not always feasible to dine out daily or order steak every day. Cooking up incredible steak meals at home is achievable with helpful tips.

According to surveys by Statista, steak is one of the most popular grilled foods in the United States, with around 34% of Americans grilling steak at home. However, only a few feel confident about their steak grilling skills.

With simple tips and preparations, even amateur home cooks can make restaurant-quality steak in their own kitchens.

Here are some tips to help you prepare and cook steak perfectly and avoid common mistakes.

1. Pat the Steak Dry Before Seasoning

It’s important to thoroughly pat the steak dry before seasoning to help the salt, pepper, and other spices stick and properly coat the meat.

Use paper towels to absorb excess moisture on the surface of the steak because wet meat doesn’t brown up as nicely.
Once dried, generously season both sides with coarse kosher salt and freshly cracked black pepper. For those wondering how to cook steak in a pan, this initial step of drying and seasoning is important.

We also suggest allowing the seasoned steak to rest at room temperature for 30-40 minutes before cooking.

2. Preheat the Pan or Grill Properly

However, before cooking steak in a pan, one of the first lessons is understanding the importance of a well-preheated cooking surface. A hot cooking surface is key for searing in the juices and flavors.

For pan-searing, heat the pan over high heat until smoking hot before adding oil, and for grilling, preheat the grill to at least 450°F-500°F. Don’t put the steak on a cold pan or grill; then turn on the heat as this draws out moisture instead of sealing it in.

3. Be Careful When Turning the Steak

It’s easy to tear into the steak fibers if you try flipping it too soon. Wait until the bottom is nicely browned before turning.

Use tongs rather than a fork to gently turn the steak over and move it to a fresh spot on the cooking surface for even browning. Resist the urge to press down on the meat as this squeezes out the juices.

4. Baste with Butter Towards the End

Adding a pat of herb butter on top of the steak during the last 1-2 minutes of cooking adds a nice burst of flavor.
Spoon the melted butter over the steak continuously as it finishes cooking. Garlic butter, rosemary butter, and thyme butter are all tasty options.

Alternatively, you can add a drizzle of extra virgin olive oil.

5. Use a Meat Thermometer

It’s difficult to gauge doneness by sight alone. An instant-read thermometer takes the uncertainty out of cooking times.

For medium-rare doneness, remove the steak from heat at an internal temp of 125°F. As it rests, the temperature will rise by about 10 degrees to around 130-135°F for a perfect pink center.

6. Let the Steak Rest Before Cutting

As tempting as it is to slice into the sizzling steak right away, letting it rest first is crucial. Resting allows the juices to reabsorb back into the meat fibers rather than spilling out onto the plate.

Loosely tent the steak with foil and let it rest for 5-10 minutes after cooking.

7. Slice Across the Grain for Tenderness

Identify the direction of the meat fibers or “grain.” Then, cut the steak against the grain into thin slices on a bias.

This yields more tender, bite-sized pieces compared to slicing with the grain. Change the angle of the knife as needed to always cut against the grain.

8. Choose the Right Cut of Steak

Selecting the right cut of steak for your cooking method and taste preferences makes a big difference. Popular cuts like ribeye, New York strip, filet mignon, and sirloin each have their own unique flavor and texture. Do some research to pick the cut that best suits your meal.

9. Allow the Steak to Come to Room Temperature

Pulling steak straight from the fridge and tossing it on the grill will lead to uneven cooking. Allow thicker cuts like ribeye and T-bone to sit out for 30-40 minutes before cooking so they can warm up closer to room temp. This allows for more even heat penetration.

Conclusion

Mastering these simple but important techniques will help you achieve incredible steakhouse-worthy results in your own kitchen. With the right preparation, seasoning, temperature control, doneness, and slicing, you can make tender, juicy steaks full of flavor.

While mistakes can happen, being mindful of these cooking tips will help you avoid overcooking or drying out the meat. Grilling and pan searing are quick, easy methods for cooking steak that will impress every steak fan.