Steak Cooking Tips
There are a number of proven and successful ways to prepare and cook a great steak. The following tips can be applied to any type and cut of steak, from Beef to Bison, from Ribeye to Tenderloin, and everything in between. It all starts with choosing a quality cut of meat from a source you trust.
Below are the two primary methods of cooking steak:
Steak Temperature Chart
Rare = 120 degrees F
Medium Rare = 130 degrees F
Medium = 140 degrees F
Medium Well = 140 degrees F
Well Done = 160 degrees F
Method #1 - Equipment
Grill, broiler or pan (cast iron recommended)
Wire rack
Sheet pan
Method #1 - Direct Heat on Grill, Broiler or Pan:
1. Allow steak or chop to rest at room temperature for at least 30 minutes prior to cooking. Thoroughly preheat your grill, broiler or pan (cast iron recommended).
2. Season steak or chop with coarse sea salt and fresh cracked black pepper. If cooking leaner cuts, use a small amount of oil to avoid sticking.
3. Place steak or chop directly on grill or pan. Sear over medium high heat until dark sear has formed (timing varies depending on thickness and type of steak). Sear all sides.
4. While searing, prepare finishing seasonings like butter, garlic and fresh herbs. Once steak or chop is sufficiently seared, reduce heat to medium and add finishing seasonings. Gently baste steak with these juices until desired doneness.
5. Consider that the steak or chop will continue cooking while resting. Remove steak from grill or pan before it reaches desired internal temperature (3-5 degrees F below desired doneness).
6. Allow steak to rest on wire rack or grate for 10-15 minutes prior to slicing and serving.
7. Drizzle garlic and herb butter drippings. Finish with sea salt.
Method #2 - Equipment
Conventional oven
Cast iron pan
Wire rack
Sheet pan
Method #2 - Slow Rise (Low Heat), Reverse Sear:
1. Preheat oven to 200 - 250 degrees F.
2. Place steak or chop onto wire rack or sheet pan and place into preheated oven.
3. Cook steak slowly at this temperature until desired internal temperature is reached, then remove from oven (105 degrees F for rare, 115 degrees F for medium rare, 125 degrees F for medium).
4. Season with coarse sea salt and freshly cracked black pepper. Place into preheated cast iron pan over high heat. Sear until sufficiently browned on both sides.
5. No resting required, simply slice and serve.