There’s nothing quite like a perfectly cooked steak. Whether you prefer it pan-seared, grilled, or broiled, each style has its own unique perks and delicious results. Let’s dive into the best ways to cook your steak.
1. Pan-Sear: The Classic Approach
A pan-seared steak delivers a beautifully golden-brown crust that locks in all the juices.
How-To:
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Heat a cast iron pan over medium heat until hot.
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Add a few tablespoons of oil with a high smoke point, such as avocado, canola, or grapeseed oil.
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Once the oil is hot, add your seasoned steak to the pan—you should hear a satisfying sizzle.
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Cook for 3-4 minutes, then flip. Add a tablespoon of butter to the pan and baste it over the steak to enhance color and flavor.
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Continue cooking until your steak reaches your desired temperature.
Tips:
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For thicker cuts, start by pan-searing and finish in the oven for even cooking.
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Avoid overcrowding the pan if cooking multiple steaks—give each cut room to breathe.
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Use a meat thermometer to check for doneness.
2. Grill: The Outdoor Favorite
Grilling is a go-to method for its smoky flavor and classic charred marks.
How-To:
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Preheat your grill to high heat.
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Pat your steak dry and season generously with kosher salt and freshly cracked pepper.
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Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer for your preferred doneness.
Tips:
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Always let the steak rest at room temperature before grilling to ensure even cooking.
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Use direct heat for searing and indirect heat to finish cooking thicker cuts.
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Flip your steak only once during cooking for the best grill marks.
3. Sous-Vide: Precision Cooking
Sous-vide cooking is perfect for achieving a consistently tender and juicy steak every time.
How-To:
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Season your steak and seal it in a vacuum bag or a resealable plastic bag using the water displacement method.
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Submerge the bag in a water bath set to your desired temperature.
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Cook for 1-3 hours depending on the steak’s thickness.
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After sous-vide cooking, remove the steak from the bag, pat it dry, and sear it in a hot pan for 1-2 minutes per side to develop a crust.
Tips:
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Invest in a quality sous-vide machine for precise temperature control.
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Always dry your steak thoroughly before searing to ensure a perfect crust.
4. Reverse Sear: The Best of Both Worlds
The reverse sear method ensures a perfect crust and locked-in juices.
How-To:
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Begin cooking your steak on a grill or in the oven at a lower temperature (250°F-275°F) until it is 10-15 degrees below your desired doneness.
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Heat a cast iron pan with oil and sear the steak for 2 minutes per side to develop a golden crust.
Tips:
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This method works especially well for thick cuts.
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Resting the steak after searing locks in flavorful juices.
5. Broil: A Quick Oven Method
Broiling is a quick, easy option for those who prefer to use their oven.
How-To:
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Set your oven to broil on high. Season your steak generously and place it on a broiler pan with a rack, which allows fat to drip away from the steak while cooking.
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Cook the steak, flipping halfway, until it reaches your desired doneness.
Tips:
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Keep an eye on your steak while broiling to prevent overcooking.
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Use a thermometer for accuracy and consistency.
Final Tips for All Methods:
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Always let your steak come to room temperature before cooking.
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Generously season with kosher salt and freshly cracked black pepper, plus additional desired seasonings (garlic, onion powder, rosemary, etc.)
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Avoid flipping your steak too often—let it sear and develop a crust before turning.
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Let your steak rest for 5-10 minutes after cooking to keep the juices inside.
No matter how you choose to cook your steak, the key to success starts with quality meat. At Red Plains Grand Butchery, we provide premium cuts sourced from the most reputable Oklahoma ranches, ensuring every steak is packed with flavor and tenderness. Try one of our curated steak boxes today before they’re all gone! Happy cooking!
