How To Cook Restaurant Quality Steak?

This guide walks you through simple steps to get the perfect texture, doneness, and restaurant-quality flavour of steak at home.

Step-By-Step Steak Cooking Guide

Ever wondered how to cook steak the same way that you find it in a steakhouse or top restaurant? Cooking the perfect steak is about choosing the right cut, using high heat, and knowing when to flip and rest it. 

Follow these steps:

1. Choose the Right Cut

All steaks don’t cook the same way. Some are fattier and more flavourful. Others are leaner and firmer. 

For the best results at home, go with:

• Ribeye: This cut is juicy and rich in flavour because of the fat marbling. The marbling melts while cooking. This gives the steak a tender and buttery texture.

• Filet Mignon (Tenderloin): This is the softest and most delicate cut. It has a mild flavour and melts in your mouth.

• New York Strip: This cut offers a balance of tenderness and chew. It has a bold, beefy taste. It is less fatty than ribeye but still flavourful.

• Sirloin: This is a leaner cut with a firm texture and a strong beefy taste. It is great for a satisfying steak without too much fat.

• T-Bone/Porterhouse: This cut combines tenderloin and strip steak in one. It offers both tenderness and flavour. It’s a great choice for those who want variety.

2. Bring Steak to Room Temperature

Take the steak out of the fridge 30–60 minutes before cooking. Removing excess moisture helps create a perfect sear.

3. Season Simply but Generously

You don’t need fancy seasoning. Coarse salt and black pepper will do.

Salt helps bring out the flavour. Add it just before cooking to keep moisture locked. Pepper adds a mild heat and enhances the crust.

For extra flavour, add garlic powder, smoked paprika, or a touch of rosemary.

4. Use a Hot Pan or Grill

Use a cast-iron skillet or stainless steel pan. They hold heat well. If you’re grilling, preheat to high heat (230–260°C). 

Use a high smoke point oil (canola, vegetable, or avocado oil). Avoid olive oil. It burns too fast.

5. Sear and Flip Once

Place steak in a pan without moving. This helps create a good crust. Sear for 2–3 minutes per side. Flip only once. 

At the last minute, add butter, garlic, and thyme for extra flavour. Baste the steak with the melted butter.

6. Check the Internal Temperature

Use a meat thermometer to avoid an overcooked steak.

Insert the metal probe into the thickest part of the steak (without touching the bone). In seconds, it will tell you if your steak is cooked to the right level.

Steak Doneness Guide (For Home Cooks):

• For a soft and extra juicy steak, cook to 49–52°C (120–125°F). The centre will be deep red, very tender, and cool to warm inside.

• If you want a warm, red centre with the perfect balance of flavour and juiciness, aim for 54–57°C (130–135°F). This is the most recommended doneness.

• Prefer a bit more firmness but still juicy? Go for 60–63°C (140–145°F). The centre will be pink and moist, but slightly firmer.

• For a hint of pink and a firmer bite, cook to 65–69°C (150–155°F). It will be mostly browned with a slight pink inside.

• If you want it fully cooked with no pink, go for 71°C+ (160°F+). The steak will be firm, fully browned inside, and drier than other levels.

If you don’t have a thermometer, use the finger test. Press the steak with your finger. If it feels soft like your cheek, it’s rare. If it’s firmer like your palm, it’s fully cooked.

7. Rest Before Slicing

Let the steak rest for 5–10 minutes before cutting. Slice against the grain. Serve with simple sides like mashed potatoes and grilled corn and sauces like garlic butter or chimichurri to boost flavour.

Tips for a Perfect Steak

• Start with a thick cut. Thicker steaks are easier to cook evenly. Thin steaks overcook fast.
• Season just before cooking. Adding salt too early can draw moisture.
• Get the pan smoking hot. A hot pan ensures a great sear.
• Don’t overcrowd the pan. Too many steaks lower the heat and ruin the crust.
• Use tongs, not a fork. A fork pierces the meat and lets juices escape.
• Let the steak rest. Cutting too soon makes it dry.

Common Steak Cooking Mistakes

• Skipping the dry pat 

If the steak is wet, it won’t sear properly. Patting it dry before cooking helps create a better crust. 

• Cooking at the wrong temperature 

A cold pan leads to a weak sear. A pan that’s too hot can burn the outside before the inside is cooked. Preheat your pan to the right heat. 

• Flipping too often 

Moving the steak too much stops it from developing a crust. So, flip it just once. 

• Not using a thermometer

Guessing leads to overcooked or undercooked steak. A thermometer ensures accuracy. 

• Pressing the steak down 

This forces out juices and makes the steak dry. Let it cook undisturbed. 

• Skipping the rest time 

Cutting too soon causes juices to run out. Let it rest before slicing. 

• Slicing the wrong way 

Cutting with the grain makes the steak chewy. Always slice against the grain for tenderness.

FAQs

1. How do I reheat steak without drying it out?

Use a low oven (120°C/250°F). Warm the steak for 15–20 minutes. Finish with a quick sear in a hot pan for crisp edges.

2. Should I marinate my steak or use dry seasoning?

For high-quality cuts, dry seasoning is best. Marinades work better for tougher cuts like flank or skirt steak.

3. Why is my steak chewy?

It’s either overcooked or sliced the wrong way. Slice against the grain to break down the muscle fibres.

4. Can I cook steak straight from frozen?

Yes, but it takes longer. Sear the outside first, then finish in the oven at a low temperature.

5. How do I get a smoky flavour without a grill?

Use a cast-iron pan. Add some smoked paprika or liquid smoke to the seasoning.

6. Why do some people rest steak on a wire rack instead of a plate?

A wire rack keeps the bottom from steaming, so the crust stays crispy.

7. How do I get a good crust without overcooking the inside?

Use a very hot pan, dry the steak well, and sear quickly. Baste with butter at the end.

8. Can I use butter instead of oil for searing?

Butter burns fast. Start with oil, then add butter at the last minute for flavour.

9. What’s the difference between grass-fed and grain-fed steak?

Grass-fed has a leaner texture and a stronger beefy flavour. Grain-fed is more tender with a buttery taste.

10. How do I stop my steak from sticking to the pan?

Make sure the pan is hot before adding oil. Let the steak sear before trying to move it.