Cooking steak is one of those notoriously tricky things to perfect, not least because everyone has different preferences about how they like it cooked. Head of Living, Katrina Harper-Lewis wrote about Ina Garten’s method for grilling steak, which is a great fail-safe option for your summer barbecue menu.
I go into some more tips on grilling later, but this isn’t the only way to make the most of your prime cuts. From cooking steak in the best cast iron on the stove to using a sous vide or even in one of the best air fryers, there are so many ways to achieve succulent and delicious results.
I turned to professional chefs to help. Here’s what they had to say on how to cook steak perfectly, whatever the method and preference.
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How to cook steak in a skillet
‘There’s nothing like a steak cooked in a cast iron pan,’ says cookbook author and food blogger Megan Keno. ‘For perfect results, allow your steak to rest for at least 30 minutes on the counter, prior to cooking. This will take the chill off the steak and facilitate more even cooking.’
To boost the flavor, you don’t need a complicated marinade – just salt, pepper, and a little oil. ‘I like to mix 3 parts coarse ground kosher salt and 1 part coarse ground black pepper,’ says Matthew Niessner, Executive Corporate Chef at Hall Management Group. . ‘After the steak has rested, I drizzle both sides of with canola oil – it’s low in saturated fat, has a high smoke point, and very little flavor – and then I rub in the salt and pepper seasoning.’
Once you’re ready to sear, turn on your hood vent and preheat your pan for around 3 minutes. Adding oil first isn’t essential (although animal fat can enhance the flavor). ‘Preheat the pan on a medium heat, and then add a teaspoon of tallow,’ advises Antonio Montes, founder of Keveri Grills. ‘I recommend flipping your steak every few minutes, then adding fresh rosemary, thyme, garlic, and a tablespoon of butter to the tallow before basting the steak until your desired finish. This will achieve even cooking and create a delicious crust.’
Cooking time will depend on size; thinner steaks take around 3-4 minutes each side, while chunkier steaks will take between 8 and 12 minutes.
How to cook steak in the oven
Although pan-searing is a popular method you can cook steak in the oven, too. ‘Preheat your oven to 400°F with a cast iron skillet inside or a sheet tray lined with foil,’ instructs Carl Miller, Executive Chef at Rita’s Seaside Grille on Folly Beach, South Carolina. ‘While you wait for the oven to heat up, pat the steak dry and then rub olive oil and seasoning on both sides. Then cook for about 4 minutes for a rare finish, or add 2 additional minutes depending on how well done you like it – a well-done steak takes about 10-12 minutes.’
You can also combine oven cooking with searing to lock in flavor and create a great crust. ‘Sear the steak in a pan for about 3-4 minutes, then place the pan in the oven,’ explains private chef and food blogger Aly Romero. ‘For medium rare, this will take around 8-10 minutes, but since the thickness varies, it’s best to use a meat thermometer. If you’re looking for medium rare, you want to remove it at about 130-132°F, as it will continue to cook while it rests.’
How to grill steak
Grilled steak is a classic, but even if you have one of the best grills, it can take some mastering. ‘I use chemical-free lump charcoal and light it using a chimney,’ says farm-to-table Texas chef Chef Mallorey Atkins. ‘Grilling adds smoky flavor and a crust that tastes just like home.’
Mallorey suggests seasoning the meat with kosher salt and cracked black pepper, making sure that your grill is blazing hot before you start cooking, but you could also try our home-smoked seasoning. ‘Sear both sides for 2-3 minutes on the hottest part of the grill, then take the steak off the heat to finish. Let it rest for 10 minutes before you serve.’
Rest time is crucial when it comes to how to cook steak, regardless of which method you choose. ‘A vital component to making a restaurant-quality steak is to wait before cutting the meat,’ emphasizes Antonio Votta, Executive Chef at Bricks and Horses in Fort Worth, Texas. ‘This is where the term “bloody” often comes from, but in fact it’s just the juices running out of the meat. My rule of thumb is to rest it for half the time it took to cook. You can always flash it on the grill to get it warm again before slicing.’
How to sous vide steak
Using a sous vide machine isn’t exactly a conventional method (and it does take longer), but it promises a delightfully juicy steak. ‘For tenderness and precision, sous vide can’t be beaten – especially for filet mignon,’ Mallorey confirms.
‘Place the steak in a chemical-free sous vide bag, along with a tablespoon of extra virgin olive oil, a few smashed garlic cloves, and a sprig of fresh rosemary and thyme,’ says Aly. ‘Seal the bag with a vacuum seal and place in a sous vide bath at 129°F for 2-4 hours.’
‘I recommend sealing and cooking your steak at 129°F for 2 hours for a medium-rare finish,’ adds Mallorey. ‘Then remove it, pat dry, and sear for a few minutes in a hot cast iron pan for that golden crust.’
How to cook steak in the air fryer
Cooking steak in the air fryer is another non-traditional route, but it’s a great alternative to grilling and searing if you’re short on time.
Simply preheat your air fryer to 400°F for 5 minutes, then season your meat and place it into the basket. For a medium-rare steak, cook for 6 minutes, flip, then cook for another 6 minutes.
Shop the steak cooking essentials
Best cast iron skillet
Our testing team rated this pan the best cast iron skillet for making ‘perfect steaks’ and describing it as ‘smooth, refined and lightweight compared to rivals’. Treat it well and this pan will last a lifetime.
Instant reading
ThermoPro meat thermometer
A digital meat thermometer is a good idea if you want to perfect your steak cooking and have total control of the cooking process. This one gives an instant reading so you can whip your steak off the heat when it reaches temperature.
Smart cooking
Breville Joule Turbo Sous Vide Machine
This wi-fi app enabled sous vide machine has a turbo mode for cooking results in half the time, as well as access to recipes and tips through the app, plus its magnetic base attaches hands-free to steel or induction-ready pots..
FAQsHow do I make my steak tender and not chewy?
To ensure steak is tender and not chewy, you’ll need to allow it to reach the desired internal temperature without overcooking.
A rare steak is usually cooked to between 120°F and 130°F, a medium rare steak will reach around 135°F, and a medium steak has an internal temperature of up to 145°F. ‘Since your meat will continue cooking while resting, take your steak off the heat around 5 degrees before your intended temperature has been reached to prevent overcooking,’ says Matthew.
Should steaks be brined before cooking?
While it isn’t essential, steaks can be brined before cooking to elevate the flavor.
‘I recommend dry-curing or dry-brining steak one day in advance,’ says Antonio Montes. ‘This means salting your steak around 24 hours prior to cooking and letting it rest in your fridge over a cooling rack. It helps to bring moisture from the steak to the surface, which can then be absorbed during cooking. Ultimately, it generates a better crust, while seasoning the steak to perfection and providing a tender interior when it touches the grill or pan.’
What are the different cuts of steak?
Among the different cuts of steak are ribeye, sirloin, and filet mignon; these are the cuts that chefs usually recommend for at-home cooking, but you can also use New York strip and Picanha.
‘Picanha is flavor-packed and underappreciated,’ says Mallorey. ‘Ribeye is rich and marbled with fat goodness – it can handle high heat and bold flavors. I go hard on the seasoning and love grilling or cast iron for this cut.
Filet mignon, in contrast, is lean and tender. ‘It needs gentle cooking (sous vide or pan-basting in butter) and lighter seasoning,’ Mallorey explains. ‘Avoid overcooking; it dries out fast.’
Should you cook steak in water or oil?
If you’re wondering whether you should cook steak in water or oil, the answer is that any oil with a high smoke point is ideal for pan-searing, and using water will not achieve the same crunchy finish.
‘Use avocado or canola oil for searing and baste the steak in butter to finish, if you like,’ advises Mallorey. ‘Don’t use water; moisture is the enemy of a crispy crust, so dry heat is key. Patting the meat dry with paper towels before cooking is a vital step.’
If you’re a meat eater and are keen to learn more about perfecting your meat cookery, I wrote about how to cook chicken properly, to achieve golden and delicious results every time.
Dining and Cooking