What’s the best way to cook steak? It’s the million-dollar question with more techniques out there than you can poke a meat thermometer at. From salting to resting, every meat eater will have an opinion on what makes the perfect steak. But is there one single way to cook steak that’s better than the others?
The answer, as is with most complicated questions is: it depends. Consider your personal preferences – do you like a nice crust on the outside or is an even temperature throughout more important to you? Do you prefer a buttery flavour or a smokey flavour? What cut of steak are you cooking? Is it dry-aged? How many people are you cooking for and how many steaks are you cooking? And just how much (or little) equipment and tools do you have at hand? These can all factor into deciding how you cook a steak.
We asked four steak experts – a fourth generation farmer, a food operations manager of a steakhouse, a private dining chef and a home cook steak aficionado – to find out how they prepare a knockout steak.
For the purposes of this article, the cut in mind is a ribeye on the bone, about 2-inches thick, cooked to a nice medium-rare. We also excluded sous vide from our cooking methods, limiting the options to stovetop and grill.
Let’s take a look at the four methods recommended by our steak experts.
Lachlan Graham, fourth generation farmer from NSW who has raised cattle his whole life. Lachlan runs the Argyle Smokehouse & Butchery in Sydney:
On seasoning:
There’s nothing better than to let the natural flavours of the meat sing. I keep it simple by first coating the meat with a bit of olive oil and then adding lots of coarse salt just before cooking so it doesn’t dissolve, as this helps to create a nice surface texture. I generally add pepper post-cooking.
On bringing steak to room temperature:
It’s important to bring the meat out of the fridge before cooking so that it gets closer to room temperature as this affects how it is cooked. I take the steaks out of the fridge up to one hour before cooking, so when they’re cooked, the outside of the meat does not burn and the inside isn’t cold.
On cooking methods:
Preheat a heavy set pan and add a small amount of olive oil. If using a griddle pan, rub a small amount of olive oil directly onto the meat instead. Every pan is different, so get to know the hot and cooler spots and just how much heat your pan can handle.
Don’t be scared to give the steak some heat – you should hear your steak sizzle when it hits the pan. Give it a flip once it forms a nice crust on the outside and then take it off the heat just before it is cooked to your preferred doneness. Remember, steak will continue cooking while it rests, so allow it to reach perfection off the pan and on the plate.
On restaurant vs home cooking:
Some restaurants use very high temperatures to sear the meat, and this is impossible to achieve on a home cooktop – a lot of home cooking pans just do not allow for a high heat. And if you try to get close to the heat of a commercial cooker, there’s a good chance your smoke detector will go off!
On letting your steak rest:
It’s important to let the meat rest after cooking. With all those beautiful smells in your kitchen, it’s hard to resist digging straight in. I recommend at least 2-5 minutes of resting so the meat is juicier and tastier.
Thomas Godfrey, chef and food operations manager at The Meat & Wine Co in Sydney:
On seasoning:
Pre-salting is a good idea for larger cuts of meat, giving the salt more time to penetrate. Be generous, and use a good quality salt. If you’re cooking a smaller steak, don’t salt it too early – otherwise your steak will lose moisture and the meat will actually start to cure, preventing you from getting that beautiful crust on the outside.
It’s always good to have at least two types of salt on hand when cooking – a cheap table salt for seasoning water; a good quality flaked salt for seasoning meat; and a finer sea salt for finishing food and seasoning salads. Cheaper salts are aggressively salty and easy to overuse, whereas more expensive salts have a much more complex flavour. My personal favourites? Olson and Moldon. You can pick them up for a good price and the difference in taste is huge.
If you want pepper, use a coarse grind – otherwise add it after the steaks are cooked.
On bringing steak to room temperature:
Allowing the meat to come to room temperature allows for a more even cook all the way through. If your meat is cold when it hits the pan, it can cause the muscle fibres to tense up.
Get your steak out ahead of time – about 30-40 minutes is usually ample for a 500g steak. Time and patience are your best friend when cooking steak (or most meat, for that matter).
On cooking methods:
In the restaurant we char grill all of our meat. This gives it a smokeyness that you can only achieve on a char grill, and that perfect caramelization that everyone wants on a steak.
For the perfect home cooked steak you need a quality, heavy based pan. Cast iron is best. The one mistake most people make when cooking meat at home is a light, flimsy pan – it just won’t hold the heat. Drizzle a little oil on your seasoned steak and rub it in with your hands. Get your pan nice and hot, and place the steak in the pan. You should hear a good sizzle! Remember, cooking times are subjective and really do depend on how thick your steak is, but for a 2 inch rib eye you want to cook it for about 4 minutes on each side. If you have a meat thermometer, you’re looking for a temperature of 52°C / 125°F. Add butter or herbs to the pan and use a spoon to baste the juices over your steak during the last minute.
On restaurant vs home cooking:
The process of cooking the actual steak from start to finish is almost exactly the same – the only real difference is our chefs ability to cook the steak completely by sight. They cook thousands of steaks a week and are incredibly good at it. Every griller in our restaurants is trained from day one to do this, and are not allowed to cook a steak alone until they nail it. Then there is of course our secret basting – every steak is brushed as it cooks, producing our signature flavour, golden caramelization and beautiful char. It’s a close secret that only a handful of people know!
On letting your steak rest:
Rest, rest rest – the most crucial step that is ignored by so many. Any chef will stress this to you. Before you begin cooking, turn your oven onto the lowest setting – most ovens will run at 50°C / 122°F – and put a plate inside to warm up. After your steak is cooked, put the steak on the plate, cover it loosely with foil and pop it back in the oven. This way your steak won’t go cold while resting, and will give the muscle fibres a chance to relax and reabsorb any moisture. Your steak will be beautifully tender and won’t bleed out onto the plate.
Zac Sykes, former head chef turned private dining chef in Brisbane:
On seasoning:
I like to salt and dry the meat out in the fridge for a few days or up to a week if time permits. Similar to dry aging, this process is called dry brining and it reduces the moisture content and intensifies the flavour.
On bringing steak to room temperature:
There’s no need to let the steaks sit out at room temperature if you’ve dry brined them. If you haven’t used this method I’d rub the steak with a little olive oil, let it come to room temperature and then add a little salt before cooking.
On cooking methods:
My preferred method of cooking steak is on a charcoal or wood barbecue. However, a good quality pan and some oil is just as good. Sear it off in the pan and get a nice crust on it. If you like a buttery flavour, you can add butter, garlic, thyme or rosemary and baste the steak with the juices. Finish the steak in an oven at about 185°C / 365°F with some of the aromats on top. A good rest at the end will complete the cooking process.
On restaurant vs home cooking:
We give our restaurant steaks a hard sear on a charcoal grill and cook them through to medium rare. Then they are kept warm and set aside above the grill. When they are ready to be served, we get a little heat back into them on the pan, and finish with salt and pepper.
On letting your steak rest:
Definitely rest your steak. With a charcoal or wood fired grill, the heat is pretty intense so it needs a longer rest. If the steak is finished in the oven, the rest period doesn’t need to be as long. Generally, you should let your meat rest for half as long as it is cooked.
Chase Larson, avid home cook and steak lover from Colorado:
On seasoning:
I salt the surface of the steak liberally and leave it on a drying rack in the fridge for 24 hours before starting to cook – this is called the overnight dry brine. Dry brining in the fridge makes the meat juicer, tastier and dries out the outside which helps to achieve a good crust.
In the preparation process I only use salt, no pepper or other seasonings. Only salt has any affect on the meat – I find other seasonings can burn and leave a bitter taste during the searing process.
On bringing steak to room temperature:
As I like to cook my steak in a low temperature oven, there is no need to let the steak sit at room temperature before cooking.
On cooking methods:
Make sure the steak is super dry before searing. Even if it looks dry I’ll still dab it with a paper towel before putting the steak on the pan.
Take the steak from the fridge and put it into the oven on a wire rack at a low temperature of 100°C / 212°F for about 30 minutes, or until the internal temp reaches 46°C / 114°F. I prefer to use a cast iron skillet because you get more browning. By bringing the steak to temperature slowly, this dries the outside and cooks the meat perfectly from edge to edge. Then, you can get a really hard sear at the end.
Add a bit of oil to a screaming hot cast iron pan on the stove top. Add the steak and a knob of butter to the pan at the same time and cook for about a minute on each side until well browned.
Thinner cuts are fine cooked at one temperature, but I find it necessary to cook at two temperatures for a 2-inch cut to get it perfectly medium rare from edge to edge, with a hard sear.
On letting your steak rest:
Because you brought the steak to medium rare in the oven and you’re only searing the outside, there is no need to rest the steak before eating.
My go-to sauces are bearnaise and chimichurri. Add some black pepper and finishing salt to serve (something flakey, like Maldon).
Once you’ve mastered the art of the perfect steak, check out our recipes for quick steak sauces and sides.
I'm a culinary enthusiast with a deep understanding of the art of cooking, particularly when it comes to preparing the perfect steak. My expertise stems from a combination of practical experience and a passion for exploring various culinary techniques. Now, let's delve into the concepts mentioned in the article about cooking steak.
The article discusses the perspectives of four steak experts, each offering their unique insights into the best way to cook a ribeye steak. Here are the key concepts covered by these experts:
-
Lachlan Graham (Fourth Generation Farmer):
- Seasoning: Coats the meat with olive oil and adds coarse salt just before cooking for a nice surface texture. Pepper is added post-cooking.
- Bringing Steak to Room Temperature: Takes steaks out of the fridge up to one hour before cooking to avoid burning the outside while ensuring the inside isn't cold.
- Cooking Methods: Recommends preheating a heavy pan, using a small amount of olive oil, and flipping the steak once a crust forms. Emphasizes allowing the steak to rest after cooking for juiciness.
- Restaurant vs. Home Cooking: Highlights the challenge of achieving very high temperatures at home compared to commercial cookers.
-
Thomas Godfrey (Chef and Food Operations Manager):
- Seasoning: Advocates pre-salting for larger cuts, using generous amounts of good-quality salt. Recommends using different types of salt for various purposes.
- Bringing Steak to Room Temperature: Allows the meat to come to room temperature for a more even cook.
- Cooking Methods: Char grills all meat in the restaurant for a smoky flavor and perfect caramelization. Recommends a quality, heavy-based pan for home cooking.
- Restaurant vs. Home Cooking: Highlights the similarity in the steak cooking process but notes the chefs' ability to cook by sight in restaurants.
- Letting Your Steak Rest: Stresses the importance of letting the meat rest for tenderness.
-
Zac Sykes (Private Dining Chef):
- Seasoning: Prefers dry brining to reduce moisture and intensify flavor. Recommends seasoning with olive oil and salt before cooking.
- Bringing Steak to Room Temperature: No need to let dry-brined steaks sit out. For non-dry-brined steaks, suggests rubbing with olive oil and adding salt before cooking.
- Cooking Methods: Prefers a charcoal or wood barbecue for a buttery flavor, with the option to finish in the oven. Emphasizes the importance of a good rest.
- Restaurant vs. Home Cooking: Describes the process of giving restaurant steaks a hard sear on a charcoal grill.
-
Chase Larson (Home Cook):
- Seasoning: Practices overnight dry brining for juicier and tastier meat. Uses only salt and no other seasonings.
- Bringing Steak to Room Temperature: No need for room temperature if cooking in a low-temperature oven.
- Cooking Methods: Slowly brings the steak to temperature in the oven and achieves a hard sear at the end in a cast iron skillet on the stovetop.
- Letting Your Steak Rest: No need to rest as the steak is brought to medium rare in the oven, and only the outside is seared.
These insights collectively provide a comprehensive guide to cooking the perfect ribeye steak, considering factors like seasoning, temperature, cooking methods, and the importance of letting the steak rest. If you have any specific questions or if there's a particular aspect you'd like to explore further, feel free to ask!
