Guide: How to Cook a Steak
Master the Art of Cooking Steak: Pro Tips for Perfect Results
There’s nothing quite like a perfectly cooked steak—juicy, flavorful, and seared to perfection. Whether you’re a seasoned pro or just learning how to cook steak, we’ve got you covered. At Snake River Farms, we know that quality beef and the right techniques make all the difference.
In this guide, we’ll walk you through how to cook steak in a pan, on the grill, or using other expert-approved methods to achieve restaurant-quality results at home. Plus, we’ll share pro tips even the most experienced steak lovers might not know. Let’s get started!
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Table of Contents |
All about Steak: What's the Best Cut for You?
Cooking the perfect steak starts with choosing the right cut. Whether you prefer rich marbling, bold beefy flavor, or melt-in-your-mouth tenderness, we’ll help you find the ideal steak for your taste. Below, we break down the most popular cuts, what makes them unique, and why they deserve a spot on your plate. Ready to cook your perfect steak? Browse our American Wagyu steaks and start your journey to steak perfection today.
Filet Mignon - Buttery Soft and Incredibly Tender
If you’re after a steak that’s luxuriously tender with a mild, pure beef flavor, the filet mignon is the one for you. Also known as the tenderloin, this cut is the most tender steak you can get—so soft you could cut it with a butter knife. It’s lean, low in fat, and has a delicate texture that practically melts in your mouth.
Ribeye - Rich, Juicy and Packed with Flavor
Love a steak that’s loaded with flavor and incredibly juicy? The ribeye is a classic choice. Thanks to its high level of marbling, this cut delivers intense beefy richness in every bite. When cut traditionally, you’ll get a savory layer of fat and the highly prized, flavor-packed cap. If you prefer a boneless option that’s easy to eat, go for the ribeye filet, which comes from the center or “eye” of the ribeye.
New York - Bold Beef Flavor with a Firm Bite
Your idea of a perfect steak is one with beefy flavor and firm texture you can really sink your teeth into.
The New York Strip is a steak house classic and is known for good marbling and a strong beef flavor. This is a steak with a definite grain that’s tender, but pleasingly firm to the bite.
If you like a steak with deep beefy flavor and a firm, satisfying bite, you can’t go wrong with the New York Strip. It has the perfect balance of marbling and texture, making it a steakhouse favorite. It’s tender but still has enough chew to give you that classic steak-eating experience.
T-Bone and Porterhouse - The Best of Both Words
Why settle for one cut when you can have two? The T-Bone and Porterhouse give you the best of both worlds—a New York Strip on one side and a Filet Mignon on the other. If you love variety, this is the steak for you. The T-Bone comes from the front end of the short loin, while the Porterhouse, with its larger tenderloin portion, is cut from the back end.
Top Sirloin - Lean Flavorful and Budget- Friendly
Want a steak that’s lean, flavorful, and a great value? The Top Sirloin is a fantastic choice. It’s packed with bold beefy taste, has a satisfying chew, and costs less than premium cuts—without sacrificing flavor. If you love a hearty, no-frills steak, this one’s for you.
Flat Iron - Well-Marbled, Tender and Affordable
If you’re looking for a steak that’s tender, well-marbled, and easy on the wallet, the Flat Iron is a hidden gem. Sometimes called a top blade steak, it comes from the shoulder (chuck) section and is a favorite among butchers for its rich beefy flavor and surprisingly tender texture. It’s a great alternative to more expensive cuts while still delivering incredible taste.
Steak Prep: How to Get Your Steak Ready for Cooking
Before you start cooking your steak, proper prep is essential to achieve perfect results. Whether you're cooking your steak in a pan, on the grill, or using one of our recommended steak cooking methods, following these simple steps will set you up for success. Let’s dive into the process of prepping your steak for a flawless meal.
Defrosting Your Steak: What's the Best Way to Thaw a Frozen Steak?
If you’re cooking a frozen steak, defrosting it correctly is key to maintaining the texture and flavor. The best way to thaw a frozen steak is by placing it in the refrigerator and letting it thaw slowly. This method helps preserve the steak’s quality while keeping it at a safe temperature. For smaller cuts, it might only take a few hours, while larger steaks can take up to a couple of days to fully defrost. Pro tip: always place your steaks on a plate or baking sheet to catch any moisture.
Quick Tip: If you’re in a pinch and need to thaw your steak faster, use the speed-thaw method. Keep the steak in its packaging, place it in a bowl, and cover it with cold water. This method will speed up the thawing process, but make sure you cook the steak immediately after thawing.
Seasoning Your Steak: The Key to Flavorful Perfection
A well-seasoned steak is a delicious steak. Kosher salt is our standby for salt, although we like having a nice flakey finishing salt on hand to shower on our steak before serving. There are many schools of thought on when to salt. Our go-to method is to apply liberally right before placing in the skillet or on the grill. There’s only one kind of pepper in our book and that’s fresh-ground. The fine, dried variety is not as flavorful. You can add pepper when you salt your steaks.
Pro Tip: For the best results, season your steak right before cooking to lock in flavor without drawing out moisture, which can happen if the salt sits too long.
Need the perfect seasoning for your steak? Shop Snake River Farms’ selection of gourmet salts and rubs.
Oil: Choosing the Right Oil for Cooking Your Steak
Pro Tip: Heat your oil in the pan until it’s shimmering but not smoking, ensuring the best sear without burning the oil.
Steak Cooking Methods
Each method we cover is designed to help you cook your steak to perfection. Below, you’ll find step-by-step instructions for each technique and a video guide for visual learners.
Method #1: Steak House
1. Season
Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season steak with salt and pepper.
2. Sear
Place steak in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
3. Cook
Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred internal temperature is reached. See chart for suggested temperatures.
4. Rest
Remove steak from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steak will continue to cook, and the temperature will rise about 5 degrees.
Watch the video to see the Steakhouse method in action.
Method #2: Searing
1. Season
Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of steak with salt and pepper.
2. Sear
Place steak, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
3. Flip
Turn steak over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. Serve.
Check out the video for the Searing method.
Method #3: Reverse Sear
1. Season
Heat oven to 275°F degrees. Season steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.
2. Cook
Place the pan, grill and steak in the oven. Bake until the steak reaches the temperature that matches your preference. See the chart for exact temperatures. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes but begin checking the internal temperature at 30 minutes.
3. Rest
Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes.
4. Sear
Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on each side for 60 to 90 seconds to form a beautiful crust. Serve.
Method #4: Sous Vide
1. Heat Water
Place your immersion circulator in a container with water and set the temperature. See the chart to determine the best temperature to achieve the result you desire.
2. Season
Use a generous amount of salt and pepper on both sides of the steak.
3. Package & Seal
If you have a food vacuum sealer, place the steak in an appropriate bag and seal. You can also use a zip lock style plastic freezer bag. Place the steak in the bag and seal it, leaving the last inch open. Place in the sous vide water container and allow the water pressure to push excess air out of the opening. When the bag is almost completely submerged and most of the air is removed, seal the bag.
4. Cook
Place the sealed bag into the water. We recommend cooking your steak for a minimum of 1 hour and no longer than 3 hours.
5. Heat Skillet
Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.
6. Sear
Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Cook about 1 to 2 minutes per side to create a brown, crisp crust. A steak cooked sous vide does not require resting, so you can serve immediately.
Method #5: Direct Grilling
1. Season
Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steak with salt and pepper or your favorite rub.
2. Sear
Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.
3. Flip
Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart for temperature guidelines.
4. Rest
Remove steak from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steak continues to cook, so the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.
Steak Temperature Guide: How to Achieve Your Perfect Doneness
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period. Ensure perfect doneness every time. Shop our premium steak boxes or grab a reliable meat thermometer today.
| Preference | Description | Internal Temp. |
|---|---|---|
| Rare | Red, cool center | 110°F |
| Medium Rare | Red, warm center | 120°F |
| Medium | Pink throughout | 130°F |
| Medium Well | Primarily grey, sliver of pink | 140°F |
Are you a visual learner? See our short video “Cooking Steak to the Perfect Temp and Doneness".
Our Favorite Steak Recipes
If you’re looking for inspiration beyond traditional steak cooking methods, we’ve got you covered. These tried-and-true recipes highlight the natural richness of Snake River Farms steak while incorporating bold flavors and unique preparations. Whether you prefer a classic preparation or something a little more adventurous, these recipes will elevate your steak experience.
- Filet Mignon with Tallow-Seared Mushrooms and Onions
- Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce
- Steakhouse Ribeye: Restaurant Steaks at Home
- Suya-Dusted Bone-In Ribeye
- Sous Vide NY Strip with Truffle Butter
- Porterhouse Surf and Turf with Garlic Lemon Caper Sauce
- Sirloin Steaks with Charred Leek Gremolata
- Flat Iron Steak with Warm Garlic and Blue Cheese Sauce
These recipes highlight the incredible flavor and quality of Snake River Farms steaks. Whether you’re cooking for a special occasion or just want to elevate your steak game, these dishes are sure to impress. Enjoy!
FAQs: How to Cook Steak & Steak Cooking Methods
What are the best cooking methods?
There are several great ways to cook a steak, but some of the most popular methods include:
- Pan-searing - cooking a steak in a pan over high heat for a crispy crust and juicy center.
- Grilling - Using an open flame or gas grill for a smoky, charred flavor.
- Reverse-searing - Slow-cooking the steak first and then searing it in a pan for a perfect crust.
- Sous Vide - cooking the steak in a temperature-controlled water bath before finishing with a quick sear.
How to cook steak in a pan for the best results?
To cook steak in a pan, follow these steps:
- Let it rest at room temperature – About 30-45 minutes before cooking.
- Preheat your pan – Use a cast-iron or heavy-duty skillet and heat it over high heat.
- Use high smoke-point oil – Avocado oil or vegetable oil works best.
- Sear the steak – Cook for 3-4 minutes per side, flipping once.
- Check for doneness – Use a meat thermometer for accurate results.
- Rest before slicing – Let the steak rest for 5-10 minutes to lock in juices.
This method gives you a perfectly browned crust while keeping the steak tender and flavorful.
What is the best way to check steak doneness?
The most accurate way to check steak doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak without touching bone or fat.
Here’s a quick temperature guide:
- Rare: 110°F
- Medium-Rare: 120°F
- Medium: 130°F
- Medium-Well: 140°F
- Well-Done: nope
For an extra tip, let your steak rest for about 5-10 minutes after cooking to allow the juices to redistribute.
Want a deeper dive? Check out our article, The Best Steak Cooking Tip - Take the Temperature.
Conclusion: Master the Art of Cooking Steak
Cooking the perfect steak is all about choosing the right cut, seasoning well, and mastering your cooking method. Resting and slicing properly enhance flavor and tenderness. With these tips, you can achieve steakhouse-quality results at home. Ready to get started? Shop premium steaks at Snake River Farms.
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