How to Cook the Perfect Steak
- Jen Vondenbrink
- Apr 28
- 6 min read
Updated: Jul 24
There's something undeniably satisfying about a beautifully seared, juicy steak cooked just the way you like it. While it might seem intimidating, with a few key techniques and a dash of know-how, you can achieve steakhouse-quality results right in your own kitchen. Some of these include - choosing the right steak, seasoning it properly, cooking it to your desired doneness, and letting it rest. Read on for more specifics about what steaks to use for what cooking preparations, best temperatures for doneness, and more, or join the Appetite for Life Cooking Club for full access.
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Today I’m answering your questions about how to cook the perfect steak.
Grab your favorite cut, and let's get started talking about how to cook the perfect steak!
What steak should I choose?
The journey to a perfect steak begins with selecting a good quality cut. This is usually where I mess up. I don’t always have a quick reference guide as to which steaks do well for which cooking preparations. Here’s the guide I put together for you.
Ribeye: Richly marbled, offering incredible flavor. It is good for:
Pan-searing - the marbling is perfect for a good crust on the outside and a juicy interior.
Grilling - again, the marbling helps it stay moist over high heat.
Roasting - if you use a steak, make sure it is thick; otherwise, use a ribeye roast, and you won’t be disappointed.
New York Strip: Tender with a good balance of fat and flavor.
Pan-searing - because of the balance of fat and flavor, like the ribeye, it can take the heat and give you a nice crust with a juicy interior.
Grilling - the ultimate grilled steak because it holds its shape well in the high heat, and gets terrific grill marks.
Filet Mignon: Exceptionally tender, with a milder flavor.
Pan-searing - this doesn’t take long to cook, and remains very tender while developing a nice crust.
Grilling - be careful here because there isn’t a lot of fat, it can dry out quickly. If you grill your filet mignon, consider wrapping it in bacon to provide additional flavor and fat.
Roasting - if you get a whole tenderloin, it can be delicious roasted and very tender, but again, you may want to wrap it in bacon to retain some moisture in the beef.
Sirloin: Leaner but still flavorful.
Pan-searing - good all-around steak that typically is leaner than the New York Strip or Ribeye, but not as lean as the tenderloin, so it sears very well.
Grilling - again, a leaner option for the grill that does very well.
Roasting - this will be a leaner option when in roast form, so be careful not to overcook it; otherwise, it will be dry.
Flank Steak or Skirt Steak: Hard hard-working muscle that benefits from quick cooking and marinating.
Grilling - marinate first, and then cook quickly over the grill for delicious slices of flavorful steak.
Tip: Look for steaks that are at least 1-1.5 inches thick for easier searing and even cooking.
How do I prepare the steak?
There are a few key steps that can make all the difference when it comes to cooking your steak.
Thaw Properly (Food Safety First!): If your steak is frozen, thaw it slowly and safely in the refrigerator overnight. Never thaw meat at room temperature, as this falls squarely into the "Danger Zone" where bacteria love to multiply.
Think about it this way, when you leave a steak out on the counter to thaw, especially in warm weather, the outside will thaw pretty quickly, and reach the Danger Zone (between 41-135℉) where it will stay while the middle thaws. It becomes dangerous when your steak sits at this temperature for over two hours.
Season Generously: Don't be shy with the seasoning! A good amount of kosher salt and freshly ground black pepper is essential. Season both sides of the steak at least 30 minutes before cooking, or as Samin Norsat in Salt, Fat, Acid, Heat suggests up to a day beforehand for the salt and keep it uncovered in the refrigerator to work its magic. You can also add other flavor enhancers like garlic powder, onion powder, or your favorite steak rub.
Bring to Room Temperature: About 30-60 minutes before cooking, take your steak out of the refrigerator. This allows for more even cooking throughout. A cold steak will cook unevenly, leading to a well-done exterior and a cold center.
How do I cook steak?
The best way to achieve that beautiful crust and perfectly cooked interior is often a combination of searing and then finishing in the oven.
Get Your Pan Screaming Hot: Use a heavy-bottomed skillet, preferably cast iron (as you know, I prefer Lodge), as it retains heat exceptionally well. Place it over high heat until it's smoking lightly. Add a high smoke point oil like canola, peanut, ghee, or avocado oil. You want just enough to coat the bottom of the pan.
Sear for the Crust: Carefully place the steak in the hot pan. Don't overcrowd the pan, as this will lower the temperature and result in a steamed, not seared, steak. Sear for 2-4 minutes per side, without moving it, until a deep brown crust forms. This crust is where a lot of the flavor comes from!
Finish in the Oven (Optional but Recommended for Thicker Steaks): For steaks thicker than 1 inch, transferring them to a preheated oven will allow them to cook evenly to your desired doneness without burning the exterior. Place the seared steak on an oven-safe pan and cook at around 350-400°F (175-200°C) until it reaches your target internal temperature.
What temperature should I cook my steak to?
Using a reliable instant-read meat thermometer is crucial for achieving your desired level of doneness and ensuring food safety. Insert the thermometer into the thickest part of the steak, avoiding the bone.
Rare: 125-130°F (52-54°C) - Cool, red center.
Medium-Rare: 130-135°F (54-57°C) - Warm, pink center. This is often considered the sweet spot for flavor and tenderness.
Medium: 135-145°F (57-63°C) - Pink center with a hint of brown.
Medium-Well: 145-155°F (63-68°C) - Mostly brown center with a slight hint of pink.
Well-Done: 155°F+ (68°C+) - Brown throughout. While safe, it will be the least tender.
Food Safety Note: The USDA recommends cooking steaks to at least 145°F (63°C) and then allowing a 3-minute rest time for safety. However, many steak aficionados prefer medium-rare for optimal texture and flavor. It's a personal choice, but always be aware of the potential risks associated with consuming undercooked meat.
Why should I rest my steak? How should I cut my steak if serving slices?
Once your steak reaches the desired internal temperature, remove it from the pan or oven and place it on a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. If you skip this step, all those flavorful juices will run out when you slice into it.
After resting, slice the steak against the grain. You'll see the muscle fibers running in one direction; slicing perpendicular to them will make the steak more tender to chew.
Serve your perfectly cooked steak with your favorite sides and enjoy the fruits (or should I say, meats?) of your labor!
Cooking the perfect steak at home is a rewarding experience. By following these steps, paying attention to temperatures, and prioritizing food safety, you'll be impressing yourself and your dinner guests in no time.
Happy grilling (or pan-searing)!
Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020. Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook. Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking. Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.
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