How to Cook a Great Steak!
Tags: meat, steak
A Little Personal History:
Note: This how-to is still in draft, published for collaborative purposes. Have any tips to share? Visit our Facebook page “How to Cook a Great Steak” as well! There’s also our Pinterest board “How to Make a Great Steak!” for ideas we’ve yet to try. Finally, for some great steak recipes checkout https://cookwithlars.com//tag/steak/
What can I say, I wasn’t born vegetarian and I do love a great steak!
However, sometimes you don’t have a beautifully marbled Rib Eye, New York Strip, Porterhouse, or Grill handy. Or perhaps you do but it’s freezing outside, raining or snowing sideways. I’d prefer not have to brace the elements to grill those steaks!! Time to cook inside !
Here’s what I’ve learned over the years, whether cooking outside on the grill or within the confines of your cozy abode … regardless the cut of meat.
Description:
Whether a great cut of meat or something more ordinary, you never want to screw up cooking a steak! With this little how-to guide, you never will 😉
Categories: | Meat, How-To |
Servings: | 1-??? servings |
Time: | – Preparation: – Cooking: – Refrigeration: |
Equipment: | It all depends … |
Difficulty: | Easy |
Ingredients:
- The best cut of steak you can get your hands on. However, you can do wonders with less expensive cuts and time 🙂
- Marinade, oils and/or seasonings of your choice
Toppings (Optional):
- Seasoned Butter, Bearnaise, Gravy, Lobster, Shrimp, Bacon Wrapped, Sauteed Mushrooms or other Vegetables, etc. Use your imagination!
Procedure:
How to Cook a Steak for Maximum Juiciness
When you think of cooking steak, grilling is the method that most often comes to mind. However, for those cold or rainy days, your kitchen oven & stove provides a variety of alternatives to grilling. Steaks can be roasted, broiled, or braised in an oven. They can even be pan fried or boiled on a stovetop. Preparing your meat in a “non-grill” method allows for greater control over the heat which can result in a more uniformly cooked steak. Just a couple caveats:
- Your steak should be at room temperature before you start cooking it and if it is wet pat dry with towels, especially if you intend to marinade.
- Choose a good quality steak i.e. USDA Prime New York strip, Rib Eye, Porterhouse, Filet, which is at least 1 1/2 inches thick as anything thinner risks drying out after cooking.
How to Grill a Steak
When the stars align and it’s a perfect time to grill a steak on the outdoor grill, here the steps to a great steak every time.
- The first thing to do is to trim excess fat off the steak with a sharp knife.
- 1) Either marinate your steak with your best steak marinade or 2) steak rub or 3) brush some olive oil on it.
- Preheat the grill at least fifteen minutes before cooking to 500 – 600 degrees F. This high temperature will sear the outside of the steak and keep it juicy.
- Grill for five minutes on one side and then flip it over.
- When both sides are seared, move your steak to a cooler part of the grill to finish off to desired temperature. You can make a quarter turn halfway through the cooking time for each side to create those lovely looking grill marks on the steak.
- Allow steaks to rest for 5 minutes. However, as with most BBQs you entertain, by the time you serve them and your guest cut into their steak, 5 minutes has usually passed.
How to Skillet Cook a Steak – Stove Top Style
While steaks shouldn’t be less than 1 inch thick to avoid drying out during cooking, if you must cook a thin steak, the stove top method is a good way to do it.
The basic approach is to sear the steak quickly to help lock in juices and then reduce heat to allow steak to cook to desired doneness, without over-charring
As for oils to use, while I love olive oil for meats, it’s lower smoke point might set off your smoke detector! I now prefer canola or other higher smoke point oils when cooking indoors.
- Preheat skillet (preferably an iron skillet with a ribbed base) to medium high for fifteen minutes.
- Brush your steak with oil and season with your favorite steak rub or salt and pepper. Allow to rest to room temperature.
- Sear your steak for 1-2 minutes on each sides.
- Reduce heat to medium and cook to desired doneness, flipping steak half way through.
- If you are using a steak thicker than 1 inch you might want to consider cooking it in the oven at 375 degrees F instead for four or five minutes.
- Leave the steak to rest for 3-5 minutes to let the juices redistribute.
How to Roast a Steak in the Oven
When cooking steak, this way, it’s important to sear the outside of the meat. This locks in the juices during the roasting (aka baking) process while providing the proper “grilled” appearance, Keep in mind you will not need to flip the steak half way through as it will cook through with this process.
- Preheat oven to 375 F
- For a perfect sear, over medium-high, heat an oven-proof skillet on the stove top until water evaporates upon touching it.
- Put your oiled and seasoned steak in the pan and sear each side for two to three minutes.
- Transfertheskilletwithsteaktothepreheatedovenandcookuntilthedesireddonenessisa achieved. For a 1 3/4 inch steak:
- After twelve minutes steak will be rare.
- For medium rare, cook for fourteen minutes.
- A medium steak takes seventeen minutes.
- Cook twenty-two minutes for medium well.
- Add a minute cooking time for each additional inch of thickness.
- Leave the steak to rest for five minutes to let the juices redistribute.
How to Broil a Steak
Broiling steak is a popular way restaurants and steak houses prepare steaks for their patrons.
- First, make sure your top oven rack is in the position closest to the broiler.
- Preset your oven’s broiler to its highest temperature or “Broil”. The key is to make sure the top heating elements are fired up and ready to go.
- While you are waiting for it to heat up, take an oven safe skillet or pan (preferably an iron skillet with a ribbed base) and heat it on the stove-top on your burner’s highest setting.
- After five minutes, put your seasoned, oiled steak in the skillet, searing both sides to help lock in the flavors and juices. Transfer to the oven, under the broiler. Leave the oven door ajar so it does not overheat when you are broiling your steaks (it’s also a great way to keep your kitchen toasty warm during the winter season :-).
- Cook for four minutes on each side for a rare steak.
Remember, the steak will continue to cook even after you remove it from the oven so don’t overdo them in there.
Recipes: Marinaded Broiled New York Strip Steak, Marinaded Broiled Flank Steak
How to Braise a Steak
- In a crock-pot or large stock pot with a tight-fitting lid , brown your meat in olive oil.
- Add enough braising liquid (wine, beef stock, beer, vegetable juice) to cover your meat and simmer while your oven heats to 300 F degrees. You can also add some vegetables and seasonings as well (i.e. sliced carrots, onions, potatoes, spices, etc)
- When the oven has reached the appropriate temperature, cover the stock pot and put it inside the oven.
- Cook until all the fat has been rendered and the meat is fork tender. As long as there is enough braising liquid in the pot, it will not dry out. This can range from 1 hour to 6 hours, depending on what you are cooking.
- Remove the pan from the oven and strain the meat and vegetables out of the liquid.
- Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).
Recipes: Pot Roast
How to cook a Porterhouse Steak
- Note: To be done
Reference: Why you should deep-fry your Porterhouse
How to do Steak Fajitas
Recipes: Beef Fajitas
How to “Sous Vide” a Steak
- Note: To Be Done
Reference: A Practical Guide to Sous Vide, YouTube Video: “Here’s the Best Way to Cook a Steak. Period.”
How to Stir Fry a Steak
- Note: To Be Done
Reference: How to stir-fry beef – Gordon Ramsay
Advanced Preparation:
- When freezing, get those steaks out, bring to room temperature and start cooking!!
Tips, Notes, and Variations:
- Many different steak marinade recipes compliment the naturally great flavor of strip steak
- If you are experimenting with easy steak marinades, you might like to try broiled New York strip steak. however:
- Don’t use salt in your marinade recipe because it can dry the steak out while it is cooking.
- If you’re going to marinate , you will only need to marinate it for an hour or two.
- If you are not using a steak marinade recipe, you can simply brush some oil over your steaks to keep them moist while cooking.
- If you are experimenting with easy steak marinades, you might like to try broiled New York strip steak. however:
- For all cooking methods, other than braising, leave the steak to rest for five minutes to let the juices redistribute. If you cut into the steak, immediately the juices will run out and the steak will be dry.
- For some great steak recipes checkout https://cookwithlars.com//tag/steak/
Beef Charts: Cuts, Cooking Times and Temperatures
Cooking Times & Temperatures
Resource: Recipetips.com
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure proper beef doneness.
Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting.
BEEF Cooking Times And Temperatures |
|||||||
Oven Baked Or Roasted Beef |
|||||||
Beef Cut | Oven Temperature |
Weight (pounds) |
Approximate Cooking Time (minutes per pound) | ||||
Rare (140°F) |
Medium-rare (145°F) |
Medium (160°F) |
Medium-well (165°F) |
Well Done (170°F) |
|||
Standing rib (ribs 6-7 inches long) |
300-325°F | 6-8 pounds. | 23-25 min. | 24-28 min. | 27-30 min. | 28-34 min | 32-35 min |
Rib roast (chine bone removed) |
350°F | 4-6 pounds. | 18-22 min. | 22-26 min. | 28-34 min. | 34-36 min. | 36-38 min. |
6-8 pounds. | 15-18 min. | 18-22 min. | 22-28 min. | 28-30 min. | 30-32 min. | ||
Rib eye roast | 350°F | 4-6 pounds. | 18-20 min. | 20-22 min. | 20-24 min. | 22-24 min. | 22-26 min. |
Eye round roast | 325°F | 2-3 pounds. | 35-38 min. | 35-45 min. | 45-53 min. | 45-60 min. | 55-68 min. |
Round tip roast | 325°F | 3-4 pounds. | 28-30 min. | 30-35 min. | 38-45 min. | 45-48 min. | 48-50 min. |
6-8 pounds. | 16-18 min. | 18-20 min. | 23-25 min. | 25-28 min. | 28-30 min. | ||
Sirloin tip | 300-325°F | 3 1/2-4 pounds. | 35 min. | 36 min. | 38 min. | 39 min. | 40 min. |
Rolled rib | 300-325°F | 5-7 pounds. | 32 min. | 35 min. | 38 min. | 43 min. | 48 min. |
Rolled rump | 300-325°F | 4-6 pounds. | 25 min. | 26 min. | 28 min. | 29 min. | 30 min. |
Whole tenderloin | 425°F | 4-5 pounds. | 45-60 min. total |
50-60 min. total |
60-70 min. total |
||
Half tenderloin | 425°F | 2-3 pounds. | 35-40 min. total |
45-50 min. total |
|||
Meatloaf | 350°F | 1 1/2 pounds. | 75 min. total | ||||
Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands. |
|||||||
Pan Fried Beef |
|||||||
Beef Cut | Thickness | Approximate Cooking Time (total time) | |||||
Rare (140°F) |
Medium-rare (145°F) |
Medium (160°F) |
Medium-well (165°F) |
Well Done (170°F) |
|||
Cube steak | 1/2 inch | 6-8 min. | |||||
Steak | 1 inch | 8-11 min. | 11-12 min. | 12-14 min. | 14-15 min. | 15-17 min. | |
Pan Broiled Beef |
|||||||
Beef Cut | Thickness | Approximate Cooking Time (total time) | |||||
Rare (140°F) |
Medium-rare (145°F) |
Medium (160°F) |
Medium-well (165°F) |
Well Done (170°F) |
|||
Cube steak | 1/2 inch | 5-8 min. | |||||
Rib eye steak | 1 inch | 15 min. | 20 min. | ||||
1 1/2 inches | 25 min. | 30 min. | |||||
2 inches | 35 min. | 45 min. | |||||
Porterhouse steak | 1 inch | 20 min. | 25 min. | ||||
1 1/2 inches | 30 min. | 35 min. | |||||
2 inches | 40 min. | 45 min. | |||||
Chuck blade steak | 3/4 inch | 14 min. | 20 min. | ||||
1 inch | 20 min. | 25 min. | |||||
1 1/2 inches | 35 min. | 40 min. | |||||
Tenderloin steak | 1 inch | 10 min. | 15 min. | ||||
1 1/2 inches | 15 min. | 20 min. | |||||
Sirloin steak | 1 inch | 20 min. | 25 min. | ||||
1 1/2 inches | 30 min. | 35 min. | |||||
2 inches | 40 min. | 45 min. | |||||
Top loin steak | 1 inch | 15 min. | 20 min. | ||||
1 1/2 inches | 25 min. | 30 min. | |||||
2 inches | 35 min. | 45 min. | |||||
Top round | 1 inch | 20 min. | 30 min. | ||||
1 1/2 inches | 30 min. | 35 min. | |||||
Flank steak | 1 – 1 1/2 pounds. | 12 min. | 14 min. | ||||
Hamburger patty* | 1 inch | 8 min. | 12 min. | ||||
Oven Broiled Beef |
|||||||
Beef Cut | Thickness | Approximate Cooking Time (for each side) | |||||
Rare (140°F) |
Medium-rare (145°F) |
Medium (160°F) |
Medium-well (165°F) |
Well Done (170°F) |
|||
Steak | 1 inch | 5 min. | 6 min. | 8 min. | |||
Steak | 2 inches | 16 min. | 18 min. | 20 min. | |||
Beef Grilled With Medium-High Heat |
|||||||
Beef Cut | Thickness/Weight | Approximate Cooking Time (for each side ) | |||||
Rare (140°F)* |
Medium-rare (145°F)* |
Medium (160°F) |
Medium-well (165°F) |
Well Done (170°F) |
|||
Rib eye | 3/4 inch | 5-7 min. | 6-8 min. | 7-9 min. | 8-10 min. | 9-11 min. | |
New York strip | 1 inch | 8-10 min. | 9-11 min. | 10-12 min. | 11-13 min. | 12-14 min. | |
Flank steak | 1 – 1 1/2 pounds. | 10-15 min. | 14-18 min. | 15-19 min. | |||
Steaks (Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin) |
1 inch | 6-7 min. | 6-8 min. | 7-9 min. | 8-10 min. | 9-11 min. | |
1 1/2 inches | 10-12 min. | 11-13 min. | 12-15 min. | 14-18 min. | 15-19 min. | ||
2 inches | 15-17 min. | 16-18 min. | 17-19 min. | 18-20 min. | 19-22 min. | ||
Ribs (back) | cut in 1-rib portions | 10 min. | |||||
Tenderloin | Half: 2-3 pounds. | 10-12 min. | |||||
Whole: 4-6 pounds. | 12-15 min. | ||||||
Hamburger patty* | 1 inch thick/6-oz | 4 min. | 5 min. | 6 min. | 7 min. | 8 min. | |
*Note: Hamburgers should be cooked to at least 160°F to reduce the risk of food-borne illnesses in small children, the elderly, and those with compromised immune systems. |
|||||||
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling withDirect Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. |
You must log in to post a comment.