TYPES OF STEAKS & HOW TO COOK THEM

FIVE STEAK COOKING METHODS

The classic way to prepare a steak up to 1.5" thick. 

1. Season
Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. 

2. Sear
Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet , it's not ready to turn. Wait until it releases on its own. 

3. Cook
Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred intenal temperature is reached. See chart for suggested temperatures. 

4. Rest
Remove steaks from a skillet and cover loosely with aluminium foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees. 

A fast and easy way to cook steaks 1.25" or thinner. 

1. Season
Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of steaks with salt and pepper.  

2. Sear
Place steaks, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. Season the top side of the steak with salt and pepper. If the steak sticks to the skillet, it's not ready to turn. Wait until it releases on its own. 

3. Flip
Turn steaks over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. 

4. Rest
When the temperature reaches the desired level, remove from the skillet, rest and serve. 

This method is the darling of many “how to cook a steak” tutorials. The Reverse Sear cooks a steak at low temp, then adds a nice crust as the finishing step. This is a good technique for thicker steaks.

1. Season
Heat oven to 275°F degrees. Season steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.

2. Cook
Place the pan, grill and steak in the oven. Bake until the steak reaches the temperature that matches your preference. See the chart for exact temperatures. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes, but begin checking the internal temperature at 30 minutes.

3. Rest
Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes.

4. Sear
Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on each side for 60 to 90 seconds to form a beautiful crust. Serve.

Cook a consistently perfect steak using precision sous vide cooker or immersion circulator.

1. Heat Water
Place your immersion circulator in a container with water and set the temperature. See the chart to determine the best temperature to achieve the result you desire.

2. Season
Use a generous amount of salt and pepper on both sides of the steak.

3. Package & Seal
Use a vacuum sealer to seal the steak in a bag. You can also use a self-sealing plastic bag by placing the bag in a container of water, being careful to keep the lid above the waterline. The water pressure will displace the air as the steak drops deeper into the water. Seal the bag when all or most of the air has been pushed out of the bag.

4. Cook
Place the sealed bag into the water. We recommend cooking your steak a minimum of one hour and no longer than two hours.

5. Heat Skillet
Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.

6. Sear
Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Cook about 1 to 2 minutes per side to create a brown, crisp crust. Steaks cooked sous vide do not require resting so you can serve immediately.

A great way to cook steaks 1.5″ or thinner in the great outdoors.

1. Season
Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper or your favorite rub.

2. Sear
Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.

3. Flip
Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart for temperature guidelines.

4. Rest
Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.

STEAK TEMPERATURE GUIDE

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PREFERENCE DESCRIPTIONINTERNAL TEMP.
RareRed Center, Very Cool110°F
Medium RareRed, Warm Center120°F
MediumPink Throughout 130°F
Medium - WellPink Center 140°F

Are you a visual learner? See our short video “Cooking Steak to the Perfect Temp and Doneness".

Steak Doneness - Steak Temperature

OUR FAVORITE STEAK RECIPES

Sous Vide Porterhouse with Spanish Piquillo Pepper Salad

Herb-Based Flat Iron with Smashed Golden Potatoes

Bone-In NY Strip with Wild Mushroom Cream Sauce