How to Cook Chef-Quality Steak in Your Own Kitchen

How to Cook Chef-Quality Steak in Your Own Kitchen

Rich in protein, iron, zinc and vitamin B12, beef is not only healthy, but also super tasty. Though, in order to get exceptional results, we need to know how to cook it. We can get a perfect beef steak in our own kitchen, if we know how to choose the right meat and how long we have to keep it on the grill or in the skillet so as to obtain the desired result: a rare, medium rare or well done steak.

Follow the simple steps we have put together below and you are guaranteed to have a juicy and delicious steak for dinner without leaving the house.

1.Use a cast iron skillet

The hotter it gets, the better.The cast iron skillet is important because it has characteristics that other pans do not have. For example, the cast iron skillet is perfect for cooking at high temperatures, it maintains the same temperature throughout its entire surface, you can transfer it from the stove to the oven without any problem, maintaining its temperature longer and it is also "non stick", so the food does not stick. 

The steak pan should be heavy, with a thick bottom, to distribute the heat evenly. Such a pan will not cool quickly, so you will get a desired crust and avoid stifling the meat.

The grill pan is also suitable for cooking steak. The relief on the bottom will ensure air circulation, and the steak will have pretty stripes. 

2. Have a thermometer and a pair of tongs on hand

Using the thermometer, you will not only know for sure when the meat will be ready, but you will also be able to adjust the frying degree.

With tongs it is convenient to flip the steak during frying - you will not have to pierce it, so you will not lose the juice.

3. Choose the right type of meat

With the first two points in mind, now let's talk about the cuts of meat. In the best “steakhouse” type restaurants the meat is stored and sealed with particular humidity levels, in two processes called “wet aging” and "dry aging". This, together with factors such as the distribution of fat, makes a difference in the flavor of the meat. 

4. Allow the meat to reach room temperature

Pat the meat dry with absorbent paper and allow it to come to room temperature during the seasoning process. This kind of preparation takes some extra time, but the seasoned meat is more tender, juicier and cooks faster -  so it is worth it!

Why let the steak reach room temperature before cooking? First, because a steak at room temperature will cook evenly, as the outside will not get too hot and the inside will stay cold. And second, because the steak will cook faster and you will spend less time around the skillet or the grill. 

Will allowing the steaks reach room temperature alter their flavor or spoil the cuts? Not at all. Letting a steak sit for 30 to 60 minutes does not have to alter the taste or smell of the meat, and it will not cause the meat to spoil. The longer you let the steak sit out of the fridge, the more bacteria will accumulate, but these bacteria will die in contact with the right heat. 

5. Properly heat the skillet 

The main task is to heat the pan very well. This is necessary so that the steak is wrapped in a flavored crust and so as not to lose any drop of sauce. When the pan is hot enough, pour a small amount of olive oil. Wait another minute and fry the spiced steak.

6. Keep the same intensity of the fire until the end

Turn the steak over every minute - this will fry evenly and the crust will not burn. Don't slow down fire! 

7. Experiment with spices

A few minutes after the start, toss some crushed garlic in the oil. After a few minutes, throw in fresh herbs, such as rosemary or thyme. This way you will get a refined taste and an aromatic sauce, which will drain out of the meat and the layer of fat into the pan. Before turning it over for the last time, add a little butter.

8. Let the steak rest before serving

The most important part of this culinary act is the last one. And this is the one in which you have nothing to do but leave the meat alone and get ready for a perfect result. And, voilà, time for your patience to be rewarded!


  • Allow the steak to come to room temperature before cooking to avoid scorching the exterior and leaving the interior gray and unappetizing.
  • The type of oil you use will affect the flavor of the seasoned steak. Olive oil leaves a pleasant and subtle flavor. Canola oil is neutral in taste. Peanut oil can be too heavy and detract from the natural flavor of the meat. 
  • The level of frying can also be controlled by the time spent in the pan. It is more difficult, because you have to take into account the thickness of the steak and the fire intensity. For example, a steak with a thickness of 3-3.5 centimeters medium should be fried for about 4-4.5 minutes on each side.
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