The Basics: How to Make Basic Steak

Published on Monday, December 10, 2007, by CHOW Food Team / Edit Post

The Basics: How to Make Basic Steak

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

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You'll need:

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  • a skillet (or a frying pan and a baking dish)
  • tongs
  • salt and pepper
  • olive oil
  • a meat thermometer (optional)
  • a steak

Illustrations by Bill Russell

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  • Yes, the best way to cook steaks for sure, however this is a direct
    RIPOFF from Elton Brown on the Food Network almost word for word.

  • You guys just an't got no nohow on a great steak. I prefur a good marbled ribeye but you try this out with any kind you got and I just bet you ant ever gona try any other way. take a fresh chunk of meat I don't care how thick. 1 to 1.5 inch is great. go out to a park with grills. pick up enough dry twigs to fill the grill. get some salt and pepper and rubdown the meat toss it on one of those...+READ

    You guys just an't got no nohow on a great steak. I prefur a good marbled ribeye but you try this out with any kind you got and I just bet you ant ever gona try any other way. take a fresh chunk of meat I don't care how thick. 1 to 1.5 inch is great. go out to a park with grills. pick up enough dry twigs to fill the grill. get some salt and pepper and rubdown the meat toss it on one of those tinfoil pie plates. now light your fore. its gona burn gaast if you picked dry twigs. as soon as the burn quietens down put your pie plate on the grill. in a second or so the whole thing is going to ketch afire. Let her burn as soon as your steak relices from the pietin turn it over with some thing, a fork or a pair of those fancy tongs.
    leter be for about 3 minutes tillo it relices from the pie tin once more. Just but the steak on a dry hogie bun, you know walk over and watch the ball game or something and enjoy the best, juciest steak sandwitch you have ever eaten. Oh, a good quality beer helps digest it. Prissypie, ( yor gona love it, I promice)-COLLAPSE

  • If using a nonstick pan, DO NOT put it over high heat (step 2), as it can melt the nonstick surface and create TOXIC fumes. Better to invest in a cast iron or stainless steel pan for this purpose.

    If a nonstick pan is all you got, then just use medium heat with a bit of extra oil in the pan to sear (make sure the pan is preheated).

  • The best steak I've cooked was on the Big Green Egg. Rib Eye or NY Strip at least 1.75" thick. Allow steak to come to room temp, season with salt and pepper just before putting BGE. Heat BGE to lava stage, 700 degrees, open Egg, put steaks on for one and half minute, then flip over for one and half minutes. Take steak off BGE, close Egg and shut down egg to bring inside temp to 400 degrees, allow...+READ

    The best steak I've cooked was on the Big Green Egg. Rib Eye or NY Strip at least 1.75" thick. Allow steak to come to room temp, season with salt and pepper just before putting BGE. Heat BGE to lava stage, 700 degrees, open Egg, put steaks on for one and half minute, then flip over for one and half minutes. Take steak off BGE, close Egg and shut down egg to bring inside temp to 400 degrees, allow steak to rest for no more than 20 minutes. When Egg is close to 400 degrees, put steak back on, close lid, cook for no more than five minutes, flip to other side, another four minutes. Take steak out and let rest for eight to ten minutes. Enjoy one of the best you've ever had!-COLLAPSE

  • I agree with dry aging, even 1 day made a huge difference, made the crust on my tenderloin (on a gas grill no less) that much better. Take your steak out of cellophane/baggie and place on rack above plate in fridge for at least 1 day

  • Very good method thanks for sharing.

  • Yeah...open flame grilling that thick steak is better and add smokey flavor to it...yummy burps..amazing with good beer drink..

  • This is a good method for a steak 1.5" thick or more. Any thinner, and you can skip the oven part. For a Rib eye, or NY Strip, I much prefer to cook on flame (hardwood charcoal), but for a tender, non-fatty cut like a tenderloin, pan frying is best.

    I dry-age my beef, and it doesn't need resting. I saw a Youtube video debunk the "resting" myth about steaks. I still do it for roasts and large...+READ

    This is a good method for a steak 1.5" thick or more. Any thinner, and you can skip the oven part. For a Rib eye, or NY Strip, I much prefer to cook on flame (hardwood charcoal), but for a tender, non-fatty cut like a tenderloin, pan frying is best.

    I dry-age my beef, and it doesn't need resting. I saw a Youtube video debunk the "resting" myth about steaks. I still do it for roasts and large poultry.-COLLAPSE

  • Tried this method last night with a grass fed galloway steak - fantastic

  • Yes, I was going to say that too Vench, don't you want to broil instead of bake?

  • I've always grilled steaks but am curious to compare so I'll try this method tonight with flat iron steaks. Good winter experiment.

  • Why can't I just cook the steak in a skillet and forget about the oven? I do that all the time.

  • TRY USING THE BROILER INSTEAD OF THE OVEN IT WILL GIVE IT A NICE GRILL TASTE TO THE STEAK [VE]

  • Here is a very similar recipe from Alton Brown, he of Food Network, and all things Good Eats fame. I've used this recipe with various types of steaks but the Rib Eye remains my favorite. Just DO NOT forget the potholder when removing the pan from the oven!


    Ingredients
    1 boneless rib eye steak, 1 1/2-inch thick
    Canola oil to coat
    Kosher salt and ground black pepper
    Directions
    Place 10 to 12-inch...+READ

    Here is a very similar recipe from Alton Brown, he of Food Network, and all things Good Eats fame. I've used this recipe with various types of steaks but the Rib Eye remains my favorite. Just DO NOT forget the potholder when removing the pan from the oven!


    Ingredients
    1 boneless rib eye steak, 1 1/2-inch thick
    Canola oil to coat
    Kosher salt and ground black pepper
    Directions
    Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

    When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

    Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

    Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.-COLLAPSE

  • So when you put it in the oven, the cooked side is exposed on top?

  • Oops, link is bad, sorry.

  • taos, it has to do with the fat content. Said subject is mentioned on Page 119 of "Real Food: What to Eat and Why" by Nina Planck:

    http://books.google.com/books?id=D_tnBd6M_s0C&pg=PA119&lpg=PA119&dq=cook+grass+fed+nina+planck&source=bl&ots=6eQ-GwQLtG&sig=NPPpzGv_Amrt-HL-0zIfRv7rEBI&hl=en&ei=jLO8TNnbL4r4swOg_NCMDw&sa=X&oi=book_result&ct=result&resnum=4&ved=0CCcQ6AEwAw#v=onepage&q&f=false

  • Hi Kysersosai,

    If it is cold after resting 10 minutes,the steak wasn't let to come to room temperature before cooking the steak. Never cook a steak that is cold.

    The steak will continue to cook after you put it on the plate to rest for 10 minutes. That is why it is left to rest, so it can finish cooking and not ruin the steak by over cooking it. There is nothing worse than burned steak.

  • Nate650 -- Can you explain why the time to cook grass-fed steak would be so much shorter? I am not doubting you, but I would like to know why.

  • No, it won't be cold. Actually, it'll be a few degrees warmer after 10 minutes. Tent with a piece of aluminum foil.
    Ditto cast iron pan.

  • When you remove it from the oven and let it sit for 5 to 10 min won't the steak be cold?

  • Note that for grass fed beef, the cooking times come down quite a bit (by nearly half).

  • Gotta use cast iron.

  • @alger78, are you sure you were using regular olive oil verses extra-virgin olive oil? I used to use extra-virgin all the time, but learned later that its smoke point is really low b/c it's a cold-pressed oil. Normal olive oil is actually processed and has a similar smoke point to canola oil. Nowadays, we used regular canola or soybean oil for our cooking. Higher smoke point. Peanut oil is still...+READ

    @alger78, are you sure you were using regular olive oil verses extra-virgin olive oil? I used to use extra-virgin all the time, but learned later that its smoke point is really low b/c it's a cold-pressed oil. Normal olive oil is actually processed and has a similar smoke point to canola oil. Nowadays, we used regular canola or soybean oil for our cooking. Higher smoke point. Peanut oil is still king, but still haven't convinced wifey to give it a try yet.-COLLAPSE

  • Using this method with olive oil gives my boyfriend and I a serious case of what we have fondly dubbed "meatmares". Meatmares constitute a night full of fretful, sweaty sleep, complete with nightmares. We have tested this many times, in the name of Science of course, and turns out when this is done with an oil with a higher smoking point we sleep Meatmare free! Olive oil on high heat=cancer.

  • MAD HUNGRY (Hallmark TV channel) uses butter instead of oil by placing a wedge directly under the steak in a hot pan, getting a crisp outer shell on the steak and then to the oven. It works well and the butter does not burn using it this way.

  • Grapeseed oil works better than olive oil. You can get it hotter without getting the smoke factor. I swear by this technique for making steaks if you don't have a grill. I've used it on hanger steak and ribeyes and it's always amazing. I think the oven part is if you don't have a gas stove maybe. I have an electric stove and have to use the oven to get it to medium rare.

  • @Gurly2887 For the best results grab a "London Broil" from the meat counter and rub it with:
    2 tbsp chili powder
    1 tbsp paprika
    1 tbsp + 1tsp Oregano
    2 tsp garlic powder
    2 tsp black pepper
    2 tsp salt

    Cook to medium rare and cut against the grain.

  • There is no such thing as "sealing in the juices."

  • I've never had the need to pop my steaks in the oven, i find 2-3 minutes per side on a pan or grill does the trick for me

  • i like this method, it;s kind of applying the "KISS THEORY"kook it simple stupid.LOL. going back a couple years ago, i heard EMERIL and BOBBY FLAY state you shouldn't salt a steak before cooking,it dries it out. i never agreed with that especialy because if your applying oil to it, it sears in the juices,i discussed this with PAULA DEAN and she agreed with me.i'll just add,that i don't let my...+READ

    i like this method, it;s kind of applying the "KISS THEORY"kook it simple stupid.LOL. going back a couple years ago, i heard EMERIL and BOBBY FLAY state you shouldn't salt a steak before cooking,it dries it out. i never agreed with that especialy because if your applying oil to it, it sears in the juices,i discussed this with PAULA DEAN and she agreed with me.i'll just add,that i don't let my steak get room temperature because i prefer it rare.SPANK THE BULL ON THE BUTT TILL THE HORNS FALL OFF, THAN THROUGH IT ON MY PLATE,sometimes i put a plate in the freezer, then when my steak is at my desired doneness ,i'll put it on the cold plate to slow down the residual cooking. ED-COLLAPSE

  • Gurly,

    Traditionally, skirt steak is used for fajitas. I have had success with flank steak.

  • can somebody tell me what kind of steak to use for fajjitas? I had ruined my dinner party because i used a grilled tenderloin for this...bad idea

  • Thanks, that was the best steak I have made before. The only changes I made was to brine the fillet, and to use garlic and cayenne pepper in the seasoning.

  • I don't know how I screwed this up, but I managed it... salted and peppered the steak, put it in a hot skillet (it was a thick ribeye). Left there three minutes, checked - the steak accidentally turned over, but I got it into the baking dish and the 450 oven fine... but my meat thermometer was reading 128, 130, 133 even as I stuck it in the oven, so I took it out - but then it was still cold in...+READ

    I don't know how I screwed this up, but I managed it... salted and peppered the steak, put it in a hot skillet (it was a thick ribeye). Left there three minutes, checked - the steak accidentally turned over, but I got it into the baking dish and the 450 oven fine... but my meat thermometer was reading 128, 130, 133 even as I stuck it in the oven, so I took it out - but then it was still cold in the middle. Stuck it back in for two minutes and letting it rest now... we'll see how it goes, I guess.-COLLAPSE

  • Hey Sox Foodie,

    That is honestly the most sensual way I have heard anyone suggest to prepare a steak.

    Relax, go for the O, and it gets....well, you said it.

  • A line chef from a hotel restaurant (who I think was trying to hit on me) once told me that they use this niffty little trick in the kitchen. Hold your thumb to your index finger and make an "O" with your fingers, like an OK motion. Then relax your whole hand, bring the other three finger kind of in line with your index, and just relax. Poke the meaty muscle below your thumb with your other hand....+READ

    A line chef from a hotel restaurant (who I think was trying to hit on me) once told me that they use this niffty little trick in the kitchen. Hold your thumb to your index finger and make an "O" with your fingers, like an OK motion. Then relax your whole hand, bring the other three finger kind of in line with your index, and just relax. Poke the meaty muscle below your thumb with your other hand. Feel how soft it is? Move your thumb to your middle finger. Notice it gets stiffer? Ring finger is a little stiffer and the pinky is the stiffest.

    Now, poke your steak. Notice how as it gets more done, it gets stiffer? You can use your thumb as a guide. He told me that thumb-to-index is rare to medium-rare. Thumb-to-middle is medium. Thumb-to-ring is medium to well. Thumb-to-pinky is well-done.

    I've tried it and apparently, there's an art to it, but as a general rule, it works. I found the first to fingers rarer than expected and last two fingers more well done. There's a sweet spot in how to your relax your fingers, but now I check my steaks with "thumb-to-middle finger" for a delicious medium-rare. I never gave the guy my number, but I'll never forget his neat trick.-COLLAPSE

  • UHMMMMM
    Sound very good!
    I wish I was good at!

  • I n my experience, cooking beef to 140' (as most sources suggest for rare) yields well done. I never cook beef past 122' for rare.

  • My wife and Mother in Law like well done meat. For less red in the middle, I find the best results from a thin cut. It's still fairly edible to me (and I prefer Rare to Med Rare).

    For a hungry man-sized portion, just cook two thin cut steaks

  • If you don't like the red juice - stop eating steak ayme (lol j/k)

    I'd leave it in the oven longer - perhaps an extra 3-4 minutes - To make sure you get it perfect everytime - its best to invest in a meat thermometer (about $10-15) Cook it to 160 internal if you dont want the meat to be pink at all - about 150-155 if you want a little pink but not as much juice!

    The thermometer is the best...+READ

    If you don't like the red juice - stop eating steak ayme (lol j/k)

    I'd leave it in the oven longer - perhaps an extra 3-4 minutes - To make sure you get it perfect everytime - its best to invest in a meat thermometer (about $10-15) Cook it to 160 internal if you dont want the meat to be pink at all - about 150-155 if you want a little pink but not as much juice!

    The thermometer is the best method - because no matter the thickness, cut or size of the steak - the temperature wins the day with doneness

    Ribeye tends to be a little fatty throughout - if you like less fat to navigate around - try a NY Strip or Delmonico - A little more expensive - but a lot less waste!-COLLAPSE

  • So my fiance and I have NEVER made steak before, but this "recipe" made me want to try it. I'm not sure we used the right kind of cut (it was fatty throughout, so when we cut it all off, we ended up with small pieces and slivers!) We also don't have a cast-iron skillet, so we used a basic skillet and transferred the steak pieces to a baking dish. It worked out REALLY well. EXCEPT... that we are...+READ

    So my fiance and I have NEVER made steak before, but this "recipe" made me want to try it. I'm not sure we used the right kind of cut (it was fatty throughout, so when we cut it all off, we ended up with small pieces and slivers!) We also don't have a cast-iron skillet, so we used a basic skillet and transferred the steak pieces to a baking dish. It worked out REALLY well. EXCEPT... that we are steak mutilators, and don't like our steak sitting in a pool of blood at the end.

    Any tips on how to get a more well done steak without the red juices? (Or is it simply that we should leave it in the oven longer?)

    Just wanted to share a non-pro's take on this recipe.-COLLAPSE

  • Okay so for medium rare use these times, but what if I want it rare? Shorten up the skilet time, the oven time, or both?

    Thanks

  • I meant my statement to read...

    I think this is basically a rip of Alton Brown's 'Pan Seared Rib Eye'.

  • I think this is a rip of Alton Brown's 'Pan Seared Rib Eye'.

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

    Pan Seared Rib Eye Recipe courtesy Alton Brown
    Show: Good Eats
    Episode: Steak Your Claim





    1 boneless rib eye steak, 1 1/2-inch thick
    Canola oil to coat
    Kosher salt and ground black pepper

    Place 10 to 12-inch cast iron skillet in oven and...+READ

    I think this is a rip of Alton Brown's 'Pan Seared Rib Eye'.

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

    Pan Seared Rib Eye Recipe courtesy Alton Brown
    Show: Good Eats
    Episode: Steak Your Claim





    1 boneless rib eye steak, 1 1/2-inch thick
    Canola oil to coat
    Kosher salt and ground black pepper

    Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
    When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

    Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

    Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.-COLLAPSE

  • I cook in a fine dining restaurant and we always baste ours in butter. Essentially, follow the directions as above, sear until brown on both sides, two minutes a side or so. Add a knob of butter to the pan and it will begin to bubble and melt immediately. Tilt the pan so the butter collects in a pool and keep basting for 15 seconds or so. Then put it in the oven to finish, usually two minutes or...+READ

    I cook in a fine dining restaurant and we always baste ours in butter. Essentially, follow the directions as above, sear until brown on both sides, two minutes a side or so. Add a knob of butter to the pan and it will begin to bubble and melt immediately. Tilt the pan so the butter collects in a pool and keep basting for 15 seconds or so. Then put it in the oven to finish, usually two minutes or so on a 400+ degree oven. Rest 10 minutes and put the pan aside, saving the butter. The butter will have gone brown and nutty (beurre noisette, essentially) and makes a fantastic sauce. Alternatively, you could rest the meat IN the beurre noisette... you'd want to use a plate or something (not the hot pan as it would continue to cook the meat past medium-rare, which nobody who really cares about tasting steak really wants). There's lots of other stuff you can do to that butter (while the meat is resting) to make a more refined sauce... fry off some shallots and herbs in it...add a bit of beef stock and red wine to it and reduce it down...or some marsala, whisky, etc...-COLLAPSE

  • Wow coconuts, that just sounds...well, nuts! Different strokes I guess. I cant imagine meat without some sort of carmelization or searing. Eating around grill marks? Thats one I have never heard of!

  • I usually just sear the steak on all sides in a butter and olive oil mix, about 4 minutes total, then toss it in a warm (lowest setting) oven for 20-30 minutes. It comes out warm all the way through, but still medium rare to medium (bloody but warmed through). I will admit that I hate crusty meat- I eat around grill marks, they just ruin the flavor.

  • You can also sprinkle coarse salt liberally in the skillet at the beginning, while it's heating up. I think this somehow helps a crust develop when you put the steak in.

  • Duck, are you absolutely sure you heat your steaks to nearly 200 degrees?

    140 degrees is rare, thus, you should cook to an internal temperature of around 125-130 degrees for for a nice rare steak after the residual heat does its job.

    160 is well done. If you heat your steaks to an internal temperature of 195, I cant help but feel sorry for whomever you serve it to.

  • I sent this to my less culinarily experienced siblings as they call me 4 times every time they cook a steak (or anything really). It's basically exactly what I tell them to do but in illustrated form. Thanks, Chow, for saving my family all those wireless minutes.

  • I cook my steaks on the weber basically the same. I bank up the charcoal on one side of the kettle, fire it with a brush burner, throw the grill on. I normally have taken the meat out of refer 45 minutes to an hour earlier, hit it with S&P or some Dizzy Pig rubs.

    I start out with the brickets about 1 inch from the grill and roaring hot. I sear one side for a little longer than a minute, then...+READ

    I cook my steaks on the weber basically the same. I bank up the charcoal on one side of the kettle, fire it with a brush burner, throw the grill on. I normally have taken the meat out of refer 45 minutes to an hour earlier, hit it with S&P or some Dizzy Pig rubs.

    I start out with the brickets about 1 inch from the grill and roaring hot. I sear one side for a little longer than a minute, then turn 45 degrees, go for another minute and a half, turn the meat and do the same on the other side.

    I then take meat from directly over coals and move to otherside of the grill away from coals, drop the lid and let the steaks get to 195-198 degrees internal temp, pull from grill, cover with foil for 10-15 minutes or so. Perfect every time.-COLLAPSE

  • I find the Cook's Illustrated method to be the best and most controllable for me. It's the reverse of the sear then oven method: put the cut in the oven, with a temp sensor and let it get a little over 110 degrees F for med rare, and then plop it into a hot pan for the final searing (I use my cast iron), about 2 min on every side, even the edge with tongs.

  • There's a youtube video w/Alton Brown. Preheats oven to 500 and puts a seasoned cast iron skillet inside. Then takes the skillet out and puts it on a burner at med-high and sears the steak for 30 seconds a side and puts it in the oven for another few minutes...
    It got me thinking about doing a similar thing on the grill.

  • This is great and would love more such articles on basic things.

    I heard a chef, on NPR, who said any meat can be cooked: 3 minutes on one side, 3 minutes on the other and 3 minutes in a 350 degree oven (not sure if I have the oven temp right). It almost follows this same article.

  • While the steak is resting make a nice little pan sauce using the pan you seared in, making sure to scrape up all those tasty little bits! The juices that collect on the plate the steak can be added back into the pan sauce.

  • GOOD solid advice