How to Cook Steak

Cooking steak at home? A lot can go wrong, but in our guide you'll find all the answers on how to cook steak at a professional level – in a pan, on the grill, in the oven with the Reverse Sear method, and even Sous Vide!

Key Steps for Cooking the Best Steak

1. Choose quality meat – the best flavor starts with good ingredients.

2. Let the steak warm up – take it out of the refrigerator at least 30 minutes before cooking.

3. Use a very hot pan or grill – to create a crispy crust.

4. Monitor the internal temperature – a kitchen thermometer will help determine the degree of doneness precisely.

5. Let the steak rest – wait 5-10 minutes after cooking so the meat juices distribute evenly.

Choosing the Right Steak Meat Cut

To cook a great steak, it's important to understand the cut's texture and choose the appropriate cooking method. Tender steaks require minimal processing, while firmer cuts become excellent only with proper cooking.

• Check out our top quality steak selection

What to consider when choosing a steak for home cooking?

1. Marbling: the more fat streaks, the juicier and more aromatic the steak.

2. Thickness: ideally 2.5-4 cm – thinner steaks overcook quickly, thicker ones provide greater control during cooking.

3. Aging: dry-aged meat – more intense flavor; wet-aged – milder; fresh – natural flavor.

4. Steak shape: an even shape ensures even cooking and predictable results.

5. Fat thickness: helps retain moisture and adds extra flavor (for example, Picanha).

6. Cattle sex and age: bulls up to 12 months, steers up to 36 months, heifers up to 36 months.

7. Cattle feeding: grass-fed – leaner, more pronounced flavor; grain-fed – milder, with intramuscular fat marbling.

Types of Steaks and Differences in Texture

Before Cooking

1. Remove the steak from the refrigerator 30-60 minutes before cooking so it reaches room temperature.

2. Dry the meat with paper towels – a dry surface will create a better crust.

3. Season with coarse salt on both sides. Two options: at least 40 minutes before cooking, allowing the salt to absorb. Or just before placing it on the pan.

In addition to salt, you can add black pepper or other simple spices, but a good steak often only requires salt.

Steak Doneness Levels and Temperatures

The level of doneness is a personal choice, but different steak cuts are suited for different temperatures – the right level of doneness helps highlight the particular cut's texture, juiciness, and flavor.

• Blue rare (46-49°C): only lightly seared on the outside, center almost raw; very tender texture.

• Rare (52-54°C): red, juicy center with minimal thermal processing.

• Medium-rare (55-57°C): pink, juicy center – the most commonly recommended level of doneness.

• Medium (60-63°C): less pink center, more cooked, still with juiciness.

• Medium-well (65-69°C): only slight pinkness, texture becomes drier.

• Well-done (70°C+): fully cooked, no redness, dry.

3°C rule: Remove the steak from heat approximately 3°C before the desired temperature – it will continue to cook while resting. Example: if you want medium-rare (55-57°C), remove it at 52-54°C.

A thermometer is the only precise way to determine doneness. Insert it horizontally, into the thickest part, close to the center.

A steak may appear "bloody," but it does not contain blood – the reddish juice is myoglobin, a muscle protein that provides both color and juiciness.

Cooking Methods

There are several ways to cook an excellent steak at home. Each method has its advantages – choose according to meat thickness, desired flavor, and equipment.

Grilling Steak

The grill gives the steak a smoky aroma and pronounced crust. Best steaks for grilling: Ribeye, Striploin (New York Strip), Tomahawk, Picanha, T-bone, Porterhouse.

Charcoal grill:

1. Heat until a gray ash layer appears.

2. Create two zones – hot and cool.

3. Sear for 1-2 minutes on each side in the hot zone.

4. Move to the cooler zone and keep until the desired temperature is reached.

5. Let rest before serving.

Gas grill:

1. Heat all burners.

2. Grill for 2-3 minutes on each side.

3. Reduce heat or turn off some burners until the steak is done.

4. Let rest before serving.

Cooking Steak in a Pan​

Cooking steak in a pan provides greater control over the crust and temperature – a classic method for a juicy result. Best steaks for pan cooking: Beef tenderloin (Tenderloin, Filet Mignon), Ribeye, Sirloin, Flat Iron, Denver.

1. Use a cast iron or thick stainless steel pan.

2. Heat until very hot, add oil with a high smoke point (ghee, rendered beef fat, avocado oil).

3. Cook the steak for 4-5 minutes on one side (without moving), then flip and cook for another 3-4 minutes.

4. At the last minute, add butter, garlic, and herbs.

5. Let rest before serving.

Steak in the Oven (Pan to Oven)

Well suited for thicker steaks when even internal temperature is needed. Best steaks for oven cooking: Porterhouse, T-bone, Rib steak, Tri-Tip.

1. Sear the steak on a very hot pan for 1-2 minutes on each side.

2. Transfer to a preheated oven (180°C) and cook for 5-10 minutes until the desired internal temperature is reached.

3. Let rest before serving.

Steak in the Oven (Reverse Sear Method)

An excellent choice for thicker cuts that need even doneness and precise internal temperature. Best steaks for the Reverse Sear method: Striploin, Ribeye, Tomahawk, Picanha, Sirloin.

1. Cook the steak in the oven at 120-135°C until it reaches ~10°C below your desired temperature.

2. Quickly sear in a hot pan to create a crust.

3. Let rest before serving.

Sous Vide Method

Precise, controlled cooking with maximum juiciness. Best steaks for Sous-vide method: Tenderloin, Sirloin, Flank steak, Skirt steak, Flat Iron.

1. Vacuum seal the steak and cook in a water bath (for example, at 55°C) with a sous-vide device.

2. Then briefly sear in a pan to create a crust.

Steak Resting

Resting the steak is a critical step that is often ignored but dramatically improves the result. After cooking, the muscle fibers are "compressed," and the meat juices concentrate in the center. Resting allows the fibers to relax and the juices to distribute evenly throughout the steak.

How long should steak rest?

• 2 cm thick steak – 5 minutes

• 3-4 cm thick – 7-10 minutes

• A good principle is to rest for at least half of the cooking time.

How to properly rest a steak?

1. Place the steak on a warm plate or wooden cutting board.

2. Loosely cover with foil – do not wrap tightly to avoid steam that softens the crust.

3. Rest for 5-10 minutes (depending on thickness).

Don't worry about cooling – a properly rested steak will still be warm, but much juicier and tastier than one cut immediately.

Proper Steak Cutting

Cutting affects how tender and juicy the steak will be – even if it wasn't cooked perfectly.

• Always cut across the grain, not parallel to it.

• To determine the direction of the fibers, look at the meat structure – you will see fine lines or fibers. The steak should be cut across these lines, not in their direction.

• Use a sharp knife and cut into 0.5-1 cm slices, with a gentle sawing motion.

• Cut only after the steak has fully rested.

Even a well-cooked steak can be ruined by improper cutting – this step is just as important as cooking.

Steak Recipes and Serving Ideas

A quality steak often tastes best with minimal additions. Serve on a warm plate, sprinkle with some coarse sea salt and offer freshly ground black pepper. Simple and elegant.

Sauces that compliment steak:

• Fresh sauces: chimichurri (with herbs, garlic, and oil) adds freshness to fatty steaks.

• Creamy sauces: Béarnaise sauce or pepper sauce gives a classic restaurant touch.

• Quick sauces: flavored butter (garlic, herb, or Dijon) is the simplest way to add flavor.

Ideal side dishes for steak:

• Potato variations: crispy roasted potatoes, creamy mashed potatoes, or potato gratin.

• Vegetables: grilled asparagus, roasted carrots, or fresh salad with a simple vinaigrette.

• Mushrooms: portobello, chanterelles, or porcini, sautéed with garlic.

Steak recipes:

• Sirloin steak served with garlic and asparagus (video recipe on our TikTok).

• Classic steak with green pepper sauce – Ribeye with a creamy sour cream and green pepper sauce.

• Italian-style Tagliata steak: medium-rare steak, sliced thin, served with arugula, parmesan, and balsamic.

• Steak with Latvian forest gifts – with mushroom or berry sauce: use local forest mushrooms (porcini, chanterelles) or berries (cranberries, lingonberries) for the sauce, creating a unique Latvian flavor profile.

Wine and Beverage Pairing

A well-chosen beverage can significantly enhance a steak meal. The main principle – choose a more expressive beverage for a richer steak to ensure flavor balance.

Red wines for different steaks:

• For marbled, fatty steaks (Ribeye, Denver): Cabernet Sauvignon, Syrah/Shiraz.

• For lean, tender steaks (Tenderloin): Pinot Noir, Merlot.

• For textured steaks (Flank steak, Skirt steak): Malbec, Zinfandel.

Other beverages that pair well with steak: 

• Dark beer: Stout or Porter – the bitterness and rich flavor contrast well with fatty meat.

• Non-alcoholic options: sparkling water with lemon, sour Latvian berries (cranberries, black currants, sea buckthorn) or quality kombucha.

Frequently Asked Questions About Steak Preparation

Can I flip the steak multiple times? 

No. If you flip the steak too often, it cannot develop a crispy crust. Leave it on a hot surface for at least 2-3 minutes before the first flip and turn it only once or twice in total.

How do I know if the pan or grill is hot enough? 

A pan for steak cooking should be heated until very hot. Test the temperature by dropping a water droplet – it should immediately "dance" on the surface and evaporate. If the pan starts to smoke heavily or the oil burns, reduce the heat.

Can I press the steak with a spatula to cook it faster? 

No. Pressing the steak squeezes out the juices, making the meat dry. Use tongs only for flipping, not for pressing.

Can the steak be cut immediately after cooking? 

No. If you cut the steak immediately, the juices will flow onto the plate. Rest for at least 5 minutes so the juices distribute evenly and the steak retains its juiciness.

How to avoid overcooking the steak? 

Use a meat thermometer. Precise measurements are essential. Remember the 3°C rule – remove the steak from heat when it is approximately 3°C below your desired temperature, as it will continue to cook during the resting period.

What pan is best for cooking steak? 

Use a cast iron or thick steel pan – they retain heat well and create a crispy crust. Avoid thin non-stick pans, as they don't reach sufficient temperature.

Conclusion

Cooking steak at home is not complicated if you know what to pay attention to – from quality meat and proper preparation to precise cooking and resting.

Regardless of whether you choose the classic ribeye, tenderloin slices, or something else, a good steak is always a value worth preparing with care.

Share your results! Have you cooked a perfect steak following our tips? Share your steak photos on social media with the tag #ceplisi or send them to us by email.

Bon appétit and happy cooking!