How To Cook Steaks

The best resource on how to cook steaks

Category: How To

Steaks Sous Vide

Have you ever wanted to try cooking a steak in a completely different way? You’ve tried, grilling, pan frying, in the oven, even on Coals! What other way is there? Well just recently, a new trend has been sweeping the world when it comes to cooking steaks! It’s called Sous Vide (Pronounced Su Feed). Its a way to cook steaks and other foods by circulating hot water around the steak until it has reached its final temperature. After it reaches the temperature, you can just toss the steak into a seering hot pan. This method prevents you from loosing very little, if not any juices whatsoever. The only downside to this technique is that it can take quite a bit longer to cook your steak than traditional cooking methods.

Sous Vide

To cook a steak sous vide, you will need a couple of items. For one, you will need a sous vide precision cooker. You can pick one of those up Here.
There are many different precision cookers, but that one is definitely one of the best. You will also need a container large enough to hold a steak and the sous vide cooker. You will also need a thick cast iron skillet to seer the steak in after you pull it out from the water. You will also need a water proof bag that you can place the steak into during the cooking process.

Sous Vide

1) Season your steak generously with salt and pepper on both sides and along the edges. You’ll want to do this before using the sous vide cooker to make sure all of the flavors can meld together while the steak is cooking in its bath.

Sous Vide

2) Place the steak into it’s water tight bag (One steak per bag) and fill your water container high enough to cover the steaks completely. The water bags will seal themselves when you place them in the water, just keep the tops of the bags above the water level to prevent water from mixing with the steaks.

3) Set your timer on the Sous Vide cooker, and place the steak bags into the container. Set the cooker to a temperature of 130 Degrees. This can take up to about 2 hours to come to temperature.

sous vide

4) Once the steaks come to temperature, turn off the sous vide cooker, pull the steaks out of the the cooking vessel, and set them aside. Put your pan onto the stove, and let it get smoking hot. Place some oil in the pan. Once the oil is hot, seer the steaks on both sides for about 30 seconds each side. It doesn’t take long to get a nice crust on both sides of the steak.

Sous Vide

5) Transfer the steak to a cutting board and let it rest for about 5 minutes before cutting… That’s it! Finish with some course sea salt, and enjoy your newly cooked steak!

Sous Vide

Have you tried this Sous Vide method yet? How did you think it tasted compared to Reverse Seering or The Traditional Method?Is Sous Vide cooking here to stay? Let me know in the comments below how you liked this new style of cooking, or try to impress your friends and family with it!

Steak: How to Dry age

Have you ever wondered why steaks at a steak house taste so much better than what you can buy at the store? There are a couple of reasons for that. One reason is because they get their steaks from a butcher shop (or their distributor only deals with beef). You can solve that by getting your meat at a butcher or asking for thick cut steaks at your grocery store. The second thing the steak houses do with their steaks is dry age them. Now this is usually done with thicker cuts of beef in very expensive humidifiers filled with beef, because they can age them for months at a time. But you can definitely do this at home, and give your steaks that extra touch they’ve been needing!

Dry aged Steaks

Now don’t let that picture scare you. That is how steaks look after they’ve been dry aged for 70 days. And Yes, that is fungus, and bacteria, and all kinds of bad stuff. That is why they only age larger cuts of beef for that long. It allows them to be able to trim off the nasty parts of the steaks so you have a normal size cut of beef to cook. When you cut the steaks down, it looks something like this.

Cut aged steaks

You can see the inside looks like a very normal steak, but the flavor is incredible. It also becomes insanely tender. This process is also what makes steak houses charge $30-$60 per steak or more! Let me show you how to achieve similar results at home WITHOUT all of the fungus and trimming involved!

The first thing you’ll want to do is get a fairly thick cut of beef. Nothing too crazy, maybe a 10 or 12 oz New York Strip or Rib Eye. Remove it from the packaging, and pat the steaks completely dry. You want to make sure the steak has as little moisture as possible on it. Then, place the steak onto a plate, and stick it into your fridge uncovered. Now keep in mind, your steaks will absorb the flavors of other things in the fridge. So try to not store things near the steaks that will ruin the flavor.

The longest you’ll want to age the steaks like this is about 5 days. Any longer and you’ll risk spoiling the steak. When it comes time to cook the steaks, simply season them and cook them like your normally would. 120 degrees is a good medium rare temperature, so I’d shoot for that. You’ll notice that the steaks brown much better now that they’re aged. This is because the surface of the steaks are extremely dry. This enables the browning process to happen much faster. When it comes time to cook and eat the steak, you’ll discover something incredible. The steak will have a deep beef flavor from dry aging. It won’t taste exactly like the beef aged for months at a time, but you’ll still notice a difference. You will also find that the beef is a lot more tender.

Hopefully your results look something like this!

Cooked dry aged steak

So give it a shot! It’s easy enough, so why not try it? Let me know if you have any questions! Let me know how your steaks turned out in the comments below.

How to Season a steak

If you’ve ever wondered how to season a steak, look no further! This simple little graphic will tell you everything you need to know to season your basic steak. Many people add way too many ingredients so they can make the steak look fancy or sound fancy when they tell everybody about it, but it really isn’t that difficult to do up the perfect steak. All it takes is some very simple, easy ingredients, and all of the sudden you have the best tasting steaks on the block! Your friends and Family will be loving you for these new techniques that you’ve learned from this simple little picture! Try it out, or check out some of the other recipes on this site!

How to season a steakInfographic

How to cut steaks like a pro.

So now that you’ve cooked the perfect steak, the only thing left to do is cut it. This decision can turn your steak to an ultimate disaster with one wrong cut. Many people don’t think twice about cutting steaks correctly, but there is definitely a right and and wrong way.

The wrong way to cut a steak s along the grain of the meat. Doing this can lead to an incredibly chewy steak. If you’ve ever eaten a bite of steak that just did not want to break down in your mouth, you know what that means. The muscle fibers are just so hard to break apart in long strips. This will make even filet a hard cut of meat to chew.

The right way, of course, is to cut it against the grain. This makes the muscles fibers much shorter, and easier to break apart as you chew. You can tell which way the muscle fibers are running up and down the meat by looking at it.  The picture below is the best way to see what i’m talking about. Always cut against the grain for a delicious steak!

How to cook the perfect Filet Mignon

The Filet Mignon is one of the most tender pieces of beef that come from the cow. It comes from the Very tip of the Tenderloin, and is a part of the Porterhouse/T-Bone Cut (The longer portion is the New York, the small side is the Filet) Some poeple only eat this cut of beef. #FirstWorldProblems. But I can understand why they would want to. When it’s cooked right, it melts in your mouth. A nice crusty outside, and a buttery smooth inside. The filet is simply one of the most luxurious cuts of steaks! If you ever get the chance to cook one, you’re going to want to follow this guide, so you will know how to cook the perfect Filet!


Perfect Filet

1 Filet: Pick your size

Salt and Pepper: To taste

Olive oil

That’s it!

Put your pan on the stove, and turn on the flame. Put some oil in the pan and let it heat up with the pan. You never want to put a steak into a hot pan with cold oil. You won’t get the sear you’re looking for, and you won’t get the perfect filet!

Turn your oven on to 425.

While the pan is heating up, Sprinkle your steaks with salt and Freshly Cracked Black Pepper.  Push the seasonings into the steak with your hand, and make sure to apply the salt and pepper to all sides of the steak. You can end up with a very good, basic filet by adding other ingredients, but for the perfect filet, you just want to be concerned about tasting the flavor of the beef!

perfect filet

By now, the oil in your pan should be starting to smoke slightly. This is the perfect time to stick your steaks in the pan. You should heard them sizzle. This is how you know you’re getting a good sear on the steak. Let them cook for about 3 1/2 minutes. DO NOT MOVE THE STEAKS. Just let them cook! Magical things are happening, just let it happen. After 3 1/2 minutes, flip the steaks and let them cook for 4 minutes on the opposite side.  After the 4 minutes, flip the steaks again, and stick the steaks and the pan into the preheated oven. Let them cook in the oven for 5-8 minutes. 5 Minutes for Rare, 6 minutes for Medium Rare, 7 Minutes for Medium, and 8 Minutes for Well (Ruined) The perfect filet should be cooked to Medium Rare!

perfect filet

Transfer the now perfect filet to a Plate and cover with foil. Let the steaks rest for 5 minutes. After the 5 minutes, spoon any juices that remain on the plate over the steaks, and then sprinkle a little seasoning salt over the steaks. Serve immediately, and enjoy your perfect filet mignon!

How did you like them? Did it go well your first try? Let me know in a comment below!

perfect filet

How to cook the Perfect Steak.


How to cook the perfect Tri Tip

If you have ever cooked the perfect tri tip, you know how good it feels to cut into it and find the Tri-Tip is just perfect. It is such a large cut of meat, it can sometimes feel impossible to get the Tri-Tip to cook all of the way through without burning the outsides. A really good Tri-Tip will have a very crusty outside, and an incredibly moist inside. You can cook a Tri-Tip without marinating it, by doing a dry rub on the outside, or you can marinate it overnight in your favorite marinade.

Check for some awesome Tri tip deals Here!

Perfect Tri tip

When it comes to putting the perfect Tri Tip onto the BBQ, Which is the best way to cook the perfect Tri Tip, make sure your grill is hot. Here is the most important part. Make sure you put it down Fat side first, and do not be afraid of the grill flaring up, because it will. The fat will start to render down and melt into the fire of the bbq. This will cause some awesome flames, which you will use to cook the Tri-Tip. Use the fire to give you a nice bark on the outside of the Tri-Tip. I will usually move the Tri-Tip around the grill with the fat side down a few times to keep it from absolutely burning the fat side, but you will have to experiment to see how long you need to keep it going. It should look almost completely done when it is ready to flip, with a nice bark, and a nice dark brown/black color.

Perfect Tri tip

Once You flip it, you want to crank down the temperature to a nice medium/low, and just let it go. Keep an eye on it, but you should not have to flip it any longer. The length of time it will take to finish all depends on the size of this massive steak. The Perfect Tri Tip usually come in about a 2 Lb size, so I will give cooking times for those. Just know that the larger the Tri-Tip, the longer the cooking time. Also, interestingly enough, most people enjoy a Tri-Tip that is cooked to a Medium or well Done. This is partly because of the texture of a Tri-Tip, but also because a Medium-Rare Tri-Tip sandwich is fairly difficult to eat.

Medium Rare: 25-30 Minutes
Medium: 30-35 Minutes
Well Done: 35-40 Minutes

Perfect Tri tip

Do you have a Favorite  Rub or Marinade for your perfect tri tip? Share it below in a comment!

Learn more about The Tri Tip cut here!

Finishing salt and butter on steaks

So you’ve finished cooking your steaks, and now it’s time to eat… Right? Wrong! Unless you heavily marinated your steaks for a few hours or days before hand, your steaks will taste just like beef. Now this isn’t always a bad thing, but you can give your steaks a whole other level of flavor by adding some finishing touches, like a finishing salt.

Finishing Salt

My favorite way to finish a steak, is to simply sprinkle some finishing salt on top after you pull it off the grill. A finishing salt is simply a very course salt. You can sometimes find them in flakes, which looks more elegant. Do not use a normal table salt. Table salt is way to fine, and you will find that it is very easy to over salt the steaks. It’s also hard to see how much you’ve applied, because it will almost instantly disappear into the meat once it touches it. A nice course sea salt, or finishing salt will stick to the meat without disappearing, and will taste incredible once you bite into it.

Steak butter

Another way to finish a steak is with a butter sauce. This is usually done in the pan, and usually only done with a pan fried steak. When you’re almost done with the steak, drop some garlic cloves and butter into the pan, and let it melt. Then tilt the pan so the butter is underneath the steak, and use a spoon to spoon the butter over the top side of the steak. This will give the steak a nice, buttery/nutty flavor as the butter cooks down more. You can usually get away with basting the steaks 10-15 times, but 20-30 times will give you the most extreme flavor.

Steak Sauce

Finally, you can finish off your steaks with a sauce or an herb butter. I definitely don’t practice this technique, because I believe it over powers the flavor of the meat. However, some people really love finishing a steak off like this. To do this, you simply finish your steak, take of out of the pan, plate it, and then spoon your sauce over the steak, or put a dollop of your herb butter onto the steak and let it melt. Now this can be an approved method if you overcook your steaks. It will help to make the steaks a little more moist than they would be without it.

Please, for the sake of all that is holy, do not even purchase a container of A-1 steak sauce. If you do have one, go ahead and set it on your counter, grab a baseball bat, and hit it as hard as you can. The A-1 sauce is way too tangy, and can kill the awesome flavor of a steak. The main reason people use, or feel they need to use A-1, is because they overcook their meats. If you always cook a steak, or order a steak Well done, try living on the wild side. Cook it medium so the pink doesn’t scare you. I find the best flavor is with Medium rare. It is, in my opinion, the best way to cook a steak.

What is your favorite way to finish your steaks? Let me know in a comment below!

How to Pan Fry Steaks

The biggest part of cooking a steak in a pan or a skillet is having the correct style of pan. Many people suggest using a cast iron skillet, as they can get much hotter and retain heat much better. This means the steak will seer faster and cook more evenly. It will also allow the steaks to release from the skillet much easier. This gives you a nice crusty outside, without burning the steaks.

If you don’t have a cast iron, you should look for a pan with the heaviest bottom you can, so the heat distributes evenly. the only other thing you will need to do is add a fat to the bottom of the pan, like a butter or oil so the steaks do not stick.

Make sure you do not crowd to many steaks in at once! You want to have at least an inch between steaks when you are cooking them. If you don’t, you could end up steaming the outside, which would ruin the crunchy texture you were going for. If your pan is too crowded, either cook the steaks in two batches, or get a bigger pan!

The basic steps for cooking a steak in a pan are to seer, flip, and finish. You want your pan as hot as you can get it. If you are using an oil, wait until the oil just starts to smoke. once it gets to that point, place your steaks in the pan. Do not move your steaks for at least 3 minutes! In the cast iron, it will immediately start to seer, which will prevent it from sticking and allow it to release naturally. This is also where you will get your nice crispy texture. It doesn’t matter as much in a pan that you oiled, but it will make the steak look better.

At this point, you can pick up the steaks, and place it on its side so that you can try to seer and render a little bit of that steak fat that might be on the sides, and give the outsides a nice crust. This part is completely up to you, but it is a step that I follow every single time.


After 3 minutes, or after you seer the edges, go ahead and flip your steak, and lower the heat on your skillet to about a medium heat. The pan will stay fairly hot for awhile, but it will cook the steak a little slower, which will allow it to cook all of the way through. For rare steaks, flip it and let it cook for about 3-4 more minutes. For Medium-Rare, let it go 4-6 Minutes. Medium will take about 6-7 Minutes, and a medium well/well will take about 8-10 minutes.


Do you have any pan fried steak recipes that you would like to share? Please post them below to help everybody enjoy some tasty steaks!

How to Cook Steaks Pt. 1: BBQ

These few posts will not go into the proper ways to season or prepare a steak. They will simply explain the different tools you might use to cook your steaks. Whether it be in a frying pan, on the bbq, or in the oven, there are plenty of different ways to get the results you will be dying to share with your friends and family. Some people will try to tell you that cooking a steak on anything other than a bbq is a sin! But those people have never tried to cook a steak through reverse seering, or finished a steak in the oven! The different flavors and textures that can be achieved are out of this world! So pre-heat your ovens, get your charcoal lit, and pre-heat your skillets, because you’re about to learn how to cook steak!

This Category can be split into 3 sub-categories. Two are very well known, and 1 is often forgotten. Charcoal, Gas, and Wood.

Charcoal – Cooking a steak on a charcoal bbq can produce one of the most flavorful, juiciest steaks you will ever eat. But it can be extremely hard to master. There are so many different ways to cook on a charcoal bbq, that just figuring out which one to follow can be confusing. I will explain the easiest technique I know of here.
The first thing you want to do, is start your bbq. Here are a few common mistakes people make with charcoal bbq’s.
1) Cooking before the Charcoal is fully lit.
bbq Charcoal
Depending on the method you use, this can take different amounts of time. If you are only using Lighter Fluid, it usually takes about 15 minutes until it is ready to use after it is lit. Wait until all of the coals are almost all white and ashy, then spread them out. Now this isn’t the time to start cooking. You first need to put the grill grate back on the grill so that it can pre-heat. I’d give this about 5 minutes so the grill can be hot enough to give your steak some grill marks, and a nice crust on the outside. You should hear a loud hiss when you start to cook the steaks.
2) Not using enough Charcoal
bbq not enough charcoal
The amount of charcoal you should use is hard to say because I do not know how large your bbq is. A general rule of thumb, is that steaks need to be cooked at a higher temperature. If you do have a charcoal chimney starter, they suggest filling the starter all of the way for steaks. This will take some time to master on your own bbq. If your steaks are not crispy on the outside when they are done, or they take more than 10-15 minutes to cook, you probably need to use more charcoal to cook your steaks.
3) Not watching the BBQ
bbq fire
The biggest problem people have is walking away from the bbq after you put your steak on the grill. Once you begin to cook steaks on the grill, you need to keep an eye on them the entire time. You can get massive flare ups if your steak has any fat dripping off of them. The only way to stop this, is by moving the steak out of the flare up. Now some flames are definitely good for a small amount of time, but leaving a steak in direct flames for the entire cook will leave you with steaks that are inedible.

Now, learning to cook steaks on a charcoal grill is something that will take time to get better with. You will burn some steaks, and you will under cook a few as well. Follow my technique below, but know that you will need to adjust it based on the results you are getting with it.

Once your bbq is lit, and your grill is properly pre-heated, You will place your steaks down on the grill. I like to place them down opposite of the grill grates, this way you will have horizontal grill marks across the width of the meat. The amount of time you cook your steak will depend on how thick the steaks are. These instructions are for a fairly standard thickness of about 1 1/2“ to 1 1/4“. Thinner steaks will need less time. Place the steaks down for about 4-5 Minutes, until you have some nice grill marks, and the steaks are a nice golden brown, and slightly charred. Now, flip the steaks over. For a rare steak, continue cooking for about 2-3 more minutes. For a Medium Rare, continue cooking the steaks for 3-5 Minutes. For a Medium, about 5-7 Minutes, and for a Medium-Well/Well, Continue cooking the steaks for about 8-10 minutes.

Most people order steaks medium rare-Medium, so I would practice getting this timing down the most.

Cooking steaks on a gas grill is very similar to cooking with charcoal. The biggest difference is how easy it is to control the cooking temperatures. You don’t have to figure out how much charcoal to use, or how long to wait for the charcoal to start. You simply start the grill, and let it warm up.
The downside to gas, is that you will not get the same smokey flavor that you would get when you cook steaks on a charcoal bbq. The cooking times are very similar to a charcoal bbq.

I like to place them down opposite of the grill grates, this way you will have horizontal grill marks across the width of the meat. The amount of time you cook your steak will depend on how thick the steaks are. These instructions are for a fairly standard thickness of about 1 1/2“ to 1 1/4“. Thinner steaks will need less time. Place the steak down for about 4-5 Minutes, until you have some nice grill marks, and the steak is a nice golden brown, and slightly charred. Now, flip the steak over. For a rare steak, continue cooking for about 2-3 more minutes. For a Medium Rare, continue cooking the steaks for 3-5 Minutes. For a Medium, about 5-7 Minutes, and for a Medium-Well/Well, Continue cooking the steaks for about 8-10 minutes.

Most people order steak medium rare-Medium, so I would practice getting this timing down the most.

Wood- Cooking steaks with wood is sort of a lost art form. The hardest part of cooking with wood, is how extremely hot the wood burns. Wood can burn up to 1,600 Degrees, almost twice that of Charcoal. Because of this, wood fire cooking is usually done on an adjustable level grate. This is one of the best ways to adjust the temperature that the steaks will be cooking at. Another way to combat the temperature, is by cooling the steaks as much as possible before putting them on the grill. This will make sure that you can keep the steaks on the grill longer, so the insides will not overcook. I will not go into times that you should cook on a wood fire grill, as the times will vary so much, but the idea is the same. Cook on one side to get a char/golden brown color, and then flip to finish cooking the steaks.

What is your favorite way to cook a steak? What technique do you use on the grill? Share your experiences in a comment below! I think you can tell my favorite way already 🙂


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