Cooking steak to perfection may not be rocket science, but it’s easy to fall into common pitfalls that can ruin an otherwise delicious meal. From mishandling the cooking process to neglecting to let the steak rest, even amateur chefs can make these mistakes. To help you avoid these blunders, we’ve consulted top chefs who have shared their expert tips for cooking a perfectly seared and seasoned steak.
The Art of Cooking a Steak
German Rizzo, the chef and owner of Plado Tasting Bar, emphasized that there is an art to cooking a good steak, even though the process itself is relatively simple. He advised seasoning the meat with just salt and pepper and grilling it to perfection. According to Rizzo, a thick cut of steak can also be cooked in the oven after being grilled, ensuring that it’s cooked evenly throughout.
The Grill vs. the Stove
Clayton Rollison, chef at Lucky Rooster Kitchen + Bar, believes that grilling is the best option, especially in warmer weather. However, he also suggested using a sizzling hot cast iron skillet on the stove for a perfectly cooked steak. Dustin Willett, executive chef at the English Grill in The Brown Hotel, agreed that both methods work well, as long as you avoid overloading the pan. For the best flavor and texture, Willett recommended cooking the steak to medium rare or medium.
The Heat of the Pan
Nickolas Martinez, executive chef at Intersect by Lexus, highlighted the importance of getting the pan hot enough for a good sear. He advised cooking a typical New York strip steak on extremely high heat, about four minutes per side, and then allowing it to rest for five minutes at room temperature. After the resting period, Martinez recommended browning the steak in a pan with butter, garlic, and thyme for added flavor.
The Perfect Crust
Annie Pettry, chef and owner of Decca Restaurant, stressed the need for a very hot pan to achieve a delicious crust on the steak. Using a cast iron or carbon steel skillet on high heat ensures a perfect sear. Sara Bradley, chef at freight house, challenged the common notion of letting steaks come to room temperature before cooking. Instead, she recommended searing the steak hard in a cast iron skillet while it’s still cold from the refrigerator and then allowing it to come to room temperature. To finish the cooking process, Bradley relies on the oven.
Seasoning and Resting
Glenn Rolnick, director of culinary operations for the Alicart Restaurant Group, advised seasoning the steak a few hours before cooking, especially if it’s thick-cut. He also warned against pressing down on the meat while cooking to preserve its juices. Additionally, many of the chefs we spoke to emphasized the importance of letting the steak rest before serving and slicing. Fortunato Nicotra, executive chef at Felidia, recommended searing the steak on high heat, drizzling it with extra virgin olive oil, and letting it rest before adding pepper and smoked sea salt. Rollison added that depending on the cut, a resting period of 10 to 45 minutes is necessary for a perfectly cooked and juicy steak.
Cooking steak is an art that requires attention to detail. By following these expert tips, you can avoid common mistakes and ensure a mouthwatering steak that is perfectly seared, seasoned, and juicy. So, grab your grill or cast iron skillet, season that steak with salt and pepper, and get ready to savor the delectable results.