How to Cook a Steak – A Beautiful Mess

Knowing how to cook a steak for a steakhouse experience in your own home is a valuable skill. Making steak at home may sound intimidating, but it’s actually a really easy and quick dinner that can be made with a variety of side dish options. I can cook a steak. I promise!

In this post, I will share how to grill a steak at home on the stovetop. No special equipment is required, but it is recommended. cast iron skillet And your trusty spatula or tongs.

relevant: Next, learn how to cook a steak in the oven, that is, how to grill a steak. And how to make a steak with an air fryer.

Seasoning Options

• salt – sea ​​salt, Himalayan pink salt, celtic salt Or table salt is fine too.
• pepper
• Seasoning Mix – I use something called “Pappy’s” which we like for all types of meat, but any seasoning mix you like will work just fine. This is personal preference, so if you’re not sure, season with salt and pepper.
• Butter – or garlic butter/other savory combination butter.
• garlic
• Thyme – or other fresh herbs such as rosemary

How to Cook a Steak

First, bring the meat to room temperature. I usually leave it out on the counter about 30 minutes before I’m ready to cook.

Pat the steaks dry on both sides, then season both sides generously with salt, pepper, and any other seasoning mixture you have available.

Make the frying pan very hot. Add a few teaspoons of cooking oil. I usually use regular oil like canola oil or vegetable oil. Add the meat to the pan, sear, and continue cooking for 2 minutes. Then turn the meat over in the pan and cook for 2 more minutes. During this time, add a tablespoon of butter, a clove of garlic, and thyme (or other fresh herbs) to the pan. As soon as the butter has melted, spoon it over the meat and cook.

Check the internal temperature of the steak to determine desired doneness. Please note that the temperature will continue to rise slightly even after removal from the pan.

Once done, remove and cover with aluminum foil. Let the steak sit for 5 to 8 minutes. This is really important. Do not cut a cooked steak immediately.

Types of Steaks

Sometimes this is also called a steak cut.

• Levi: It is famous for its rich marbling and rich flavor.
• T-bone: A combination of tenderloin and strip steak with a T-shaped bone in the center.
• bar: Similar to T-bone, but contains more tenderloin.
• filet mignon: The soft meat of the tenderloin is low in fat and has a buttery texture. This also tends to be a thicker cut for those who prefer their steaks undercooked.
• new york strip: It has a good balance of softness and flavor and generally has good marbling.
• sirloin: It is an all-purpose cut that has a good taste but is less tender than premium cuts.
• flank steak: A dish with low fat and high fiber parts that is pickled and then grilled or sliced ​​thinly for fajitas.
• skirt steak: The savory part of the diaphragm is good for grilling or stir-frying.
• flat iron: Well marbled starting from the shoulder area for good softness and flavor.
• chuck kid: It is an inexpensive cut that is often used on grills because it has a good taste and is soft.
• hanger steak: Known for its rich flavor and often used in bistro-style cooking.
• brisket: It is generally known to have a rich flavor as it is slow-cooked or smoked.
• tri tip: The bottom of the sirloin is cut into triangles and is popular for roasting and grilling.

At our house, we primarily use this method when cooking ribeye, T-bone, and filet steaks. This is the type you most commonly buy, unless you’re making something else like pot roast, stews, or fajitas.

If you’re not sure what kind you need when shopping at the butcher, explain what you’re making and how you plan to cook it. And let’s say you know you want fillets. If they ask you which one you want (like if you’re looking at a display shelf and there are several to choose from) and you’re not sure, ask them which one they’d like to buy. 🙂

Food to go with steak

We usually serve this with a vegetable side dish and perhaps some carbohydrates (rice, noodles, potatoes, etc.).

ripe temperature

• rare: 49~52°C (120~125°F)
• medium rare: 54~57°C (130~135°F)
• middle: 60~63°C (140~145°F)
• medium well: 65~68°C (150~155°F)
• Well done: Above 71°C (160°F)

Personally, I tend to aim for 135°F before removing the steak from the pan. Then, after cooking, the temperature tends to rise a little higher, so I end up with a medium steak. I always meat thermometer If it’s your first time cooking steak, I recommend this method because it’s hard to guess just by looking at it. This is especially true when different cuts of meat have different levels of thickness and this affects how long they need to be cooked.

How to store leftover ideas

• Store raw steak in the refrigerator for 3 to 5 days. If you plan on keeping it longer than this, I would freeze it.
• Leftovers (cooked) can be stored in an airtight container in the refrigerator for 3-4 days.
• Leftovers can be used in so many ways! Cut and add to salads, fajitas, nachos, grilled cheese sandwiches, quesadillas and more. And if you have a dog like we do, he or she will appreciate the leftovers too.