By CookWithKushal
If you’ve ever wondered how to cook steak like a chef-searing it to a gorgeous crust and locking in all those juices-this is your ultimate guide. Whether you’re a beginner or a seasoned home cook, mastering steak at home is easier than you think. Today on CookWithKushal, I’ll walk you through every step, from choosing the right cut to that final, mouthwatering slice.
Choosing the Right Steak
The journey to a chef-quality steak starts at the butcher’s counter. Look for cuts with good marbling-those white streaks of fat running through the meat-which means more flavor and tenderness. Ribeye, sirloin, and New York strip are classic choices. Avoid steaks with too much gristle, as this can make the eating experience less enjoyable6.
Bring to Room Temperature
Take your steak out of the fridge about 30–60 minutes before cooking. This helps it cook evenly, giving you that perfect pink center instead of a cold, underdone middle16.
Prep: Pat Dry & Season Generously
Pat your steak dry with paper towels. Moisture is the enemy of a good crust-the drier the surface, the better the sear4. Next, drizzle a little high-smoke-point oil (like sunflower or vegetable oil) over both sides, then season generously with salt and freshly ground black pepper. Don’t be shy-the seasoning helps form that delicious crust46.
Get Your Pan Smoking Hot
A heavy-based skillet, like cast iron or stainless steel, is best for steak. Heat the pan over high heat until it’s very hot-you should see a slight shimmer or even a wisp of smoke. This is crucial for developing a flavorful crust124.
Sear Without Interruption
Carefully lay the steak in the pan, always away from you to avoid splatter. Let it sizzle-don’t move it! Leave the steak undisturbed for 2–3 minutes, allowing a deep brown crust to form. Flip once the steak releases easily and the underside is beautifully seared14.
Pro Tip: If your steak sticks, it’s not ready to flip!
Add Butter, Garlic, and Herbs
During the last minute of cooking, add a generous knob of butter, a few lightly crushed garlic cloves, and some fresh thyme or rosemary to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak with the flavorful, sizzling butter. This step infuses the meat with rich, aromatic flavors and adds a glossy finish126.
How Long to Cook Steak?
Cooking times depend on thickness and your preferred doneness. For a steak about 2.5cm thick:
- Rare: 2–3 min per side
- Medium-rare: 3–4 min per side
- Medium: 4–5 min per side
- Well-done: 5–6 min per side
For extra precision, use a meat thermometer:
Rest Your Steak
Once your steak is cooked to your liking, transfer it to a plate or cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender. If you slice too soon, those precious juices will run out46.
Slice and Serve
For maximum tenderness, slice your steak against the grain. Serve hot, topped with a little extra butter or a sprinkle of flaky salt. Pair with your favorite sides-think crispy potatoes, grilled veggies, or a fresh salad.
Chef’s Tips for Steak Mastery
- Oil the steak, not the pan: This ensures even coverage and prevents excess smoking6.
- Don’t overcrowd the pan: Cook no more than two steaks at a time for the best sear6.
- Use high-heat oil: Sunflower, canola, or vegetable oil work best.
- Finish with butter and herbs: This classic chef’s trick adds flavor and gloss126.
- Let it rest: Always!
Steak Perfection, Every Time
Cooking steak like a chef is all about technique: high heat, generous seasoning, and patience. With these steps, you’ll serve up restaurant-worthy steak right from your own kitchen.
Ready to impress? Fire up your skillet and let’s get cooking-chef-style!
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