How to Cook Steak – A Beautiful Mess

Knowing how to cook steak for a stay-at-home steakhouse experience is an invaluable skill. Cooking steak at home may sound scary, but it’s actually a super easy and quick dinner with lots of different side dish options. You can grill a steak. i promise.

In this article, we will show you how to grill steak on the stove at home. No special tools are required, but we recommend cast iron frying pan A trusty spatula or tongs.

Related: Next, you will learn how to cook a steak in the oven – how to grill a steak. And how to make air fryer steak.

seasoning options

• salt – sea ​​salt, himalayan pink salt, celtic salt Or you can use table salt
• black pepper
• Seasoning mix – I use “Pappy’s,” which I like for all types of meat, but any seasoning mix you like will work. This is a personal preference, so if you’re not sure, just use salt and pepper
• Butter – or garlic butter/other flavorful compound butter
• garlic
• Thyme – or other fresh herbs such as rosemary

How to grill a steak

First, let the meat come to room temperature. I usually let it sit on the counter about 30 minutes before I’m ready to cook.

Pat the steak dry on both sides and season both sides liberally with salt, pepper, and the rest of your seasoning mix.

Get a frying pan very hot. Add a few teaspoons of cooking oil. I usually use something plain like canola or vegetable oil. Add the meat to the skillet and continue to sear and cook for 2 minutes. Then flip the meat over in the pan and continue cooking for another 2 minutes. During this time, add 1 tablespoon of butter, 1 clove of garlic, and thyme (or other fresh herbs) to the pot. As soon as the butter melts, spoon it over the meat and cook.

Check the internal temperature of your steak to determine your desired level of doneness. Please note that the temperature will rise slightly even after you remove it from the pot.

When finished, transfer to aluminum foil and cover. Let the steak rest for 5 to 8 minutes. This is really important. Do not cut into the cooked steak right away.

types of steak

Sometimes called a steak cut.

• rib eye: Characterized by its marbling and rich flavor.
• T-bone: A combination of fillet and strip steak, with a T-shaped bone in the center.
• porter house: Similar to T-bone, but with more tenderloin.
• filet mignon: A tender cut of tenderloin, very lean and buttery in texture. They also tend to be cut thicker, making them a good choice for those who prefer their steaks less cooked.
• new york strip: It has a good balance of tenderness and flavor, and is typically known for its high marbling.
• sirloin: It is a versatile cut that is rich in flavor but is not as soft as higher quality cuts.
• flank steak: A lean, fibrous cut that is often marinated and grilled or sliced ​​for fajitas.
• skirt steak: A flavorful fillet of diaphragm, perfect for grilling or stir-frying.
• flat iron: The shoulder part has a lot of marble and is characterized by its softness and flavor.
• chuck eye: A flavorful, tender, and affordable cut often used for grilling.
• hanger steak: Characterized by its rich flavor, it is often used in bistro dishes.
• brisket: Usually slow-cooked or smoked and known for its rich flavor.
• tri tip: The bottom part of sirloin is cut into triangles and is popular for roasting and grilling.

At my house, we use this method to grill ribeye, T-bone, and fillet steaks. These are the type I buy most often, unless I’m making something like pot roast, stew, or fajitas.

When shopping in the meat department, if you’re not sure what kind you need, explain what you’re making or how you plan on cooking it. And let’s say you know you want filet mignon. When someone asks you what you want (it’s like looking at a display counter and seeing multiple options), if you’re unsure, just ask which one you’d like to buy. 🙂

what to eat with steak

This is usually accompanied by a side dish of vegetables and sometimes carbohydrates (such as rice, noodles, or potatoes).

Baking temperature

• rare:49～52℃
• medium rare：54～57℃
• medium:60~63℃
• medium well:65~68℃
• Well done:71℃ or higher

Personally, I tend to aim for 135°F before removing the steak from the pan. This way, the temperature will rise a little more after cooking, resulting in a medium-sized steak. i always meat thermometer I recommend this if it’s your first time cooking steak. That’s because it’s hard to guess just by looking at the outside, especially when different cuts of meat have different thicknesses that affect the time required for cooking.

How to save leftover ideas

• Store raw steak in the refrigerator for 3 to 5 days. If you want to store it for longer than that, it’s best to freeze it.
• (Cooked) leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
• You can use the leftovers in so many ways! Cut and add to salads, fajitas, nachos, grilled cheese sandwiches, quesadillas, and more. And if you have a dog like we do, you’ll appreciate the leftovers too.