I aim to perfect my steak cooking skills, whether I’m a kitchen beginner or a seasoned chef. Understanding different steak cooking techniques is key to enhancing your abilities and leaving an impression on those who savor your dishes. The taste of a steak is shaped by the quality of the meat and how it is prepared. This article delves into steak cooking methods, from pan frying to modern approaches like sous vide and the caveman method, catering to diverse preferences and kitchen setups.

The Classic Pan Frying Technique

Pan frying remains a timeless favorite for cooking steak due to its simplicity and ability to create a crust on the meat. Start by selecting an iron skillet for heat distribution and retention. It’s essential to bring your steak to room temperature before cooking for doneness, generously seasoning it beforehand. Heat your skillet and add oil. Once hot, place your steak in the pan. Avoid moving the steak around during cooking 

For seared steaks, cook them until they develop a golden brown crust, typically 3–4 minutes per side, for medium rare doneness based on thickness adjustments. To make the steaks more flavorful, add a mix of butter, garlic, and herbs to the pan while turning and coating them with butter.

Here’s a handy tip; gently press the edges of the steaks against the cooking surface to release fat and achieve that crispy texture.

Grilling

Grilling is a choice among steak lovers because of its taste, which is hard to match with other cooking methods. Whether using gas or charcoal grills, there are steps to take to enhance the flavor and tenderness of the meat.

Before you start grilling, make sure your grill is clean and preheated to the right temperature for searing and preventing sticking. For gas grills, heat up the burners on high for 10–15 minutes. If you’re using charcoal grills, wait until the charcoal is covered in ash before starting to cook.

Once your grill is hot enough, brush your steaks with oil and season them generously. The oil helps prevent sticking. Adds that seared brown color to the outside of the meat. Place your steaks on the grill without moving them much until they develop a nice caramelized crust. Flip them once to ensure cooking while keeping them juicy inside.

The cooking time will depend on how thick your steak cuts. Thinner slices might take longer than two minutes on each side, while thicker cuts like ribeye will need time to cook thoroughly in the middle, especially when grilled at a high temperature. It’s always an idea to use a meat thermometer to check for doneness levels; 120–125°F for rare, 130–135°F for medium rare, and 140–145°F for medium.

Additionally, there’s an art to letting grilled steak rest after cooking, allowing the juices to spread evenly throughout the bites.

Sous Vide Cooking

Sous vide is a cooking technique that means “under vacuum.” One method of preparing steak involves placing it in a bag and submerging it in water at a certain temperature. The beauty of vide cooking is that it guarantees cooking without the outer layer getting done before the inside reaches the desired level of doneness.

To begin, season your steak according to your taste. Place it in a vacuum-sealed bag, ensuring all air is removed from the bag for cooking. Set the vide machine to your desired temperature, usually around 129°F (54°C) for a medium rare steak, and fully immerse the bag in the water bath. Cooking time will vary depending on thickness, typically ranging from 1 to 4 hours.

Using vide has the advantage of ensuring your steak doesn’t end up overcooked, thanks to the controlled water temperature regulating the meat’s heat level. However, because this method doesn’t yield a crispy exterior, many opt to sear their vide-cooked steaks on a grill or pan for a minute or two on each side post-cooking.

Although sous vide may require investment and time compared to cooking techniques, its precise control, and consistently satisfying outcomes make it a preferred option for those valuing accuracy in their culinary pursuits.

Conventional Oven Roasting

Oven roasting remains a method for preparing steaks and various cuts, offering a carefully managed cooking process. Typically, this approach involves searing the steak on the stove before moving it into the oven to complete cooking.

To start, preheat your oven within the range of 375°F to 400°F. As your oven warms up, allow your seasoned steak to reach room temperature. Heat a skillet over heat on the stove (cast iron pans work effectively), add some oil, and sear the steak for three minutes per side until you achieve a flavorful browned crust. After browning the steak, you can elevate the taste by adding butter and flavorful ingredients, like garlic, herbs, or spices, to the pan. These extra touches will infuse the steak with flavors as it finishes cooking in the oven. The cooking time in the oven will depend on how thick your steak is and how well done you prefer it.

For oven-cooked steak, a general guideline is to cook it for about 5 to 7 minutes.

Using a meat thermometer is essential to ensure that your steak is cooked perfectly. To achieve doneness, aim for a temperature of around 130°F. Out of the oven, allow the steak to rest for 5 to 10 minutes before slicing into it. This resting period helps distribute the juices within the meat.

Reverse Sear

The reverse sear method provides a way to cook steaks. In contrast to searing and then roasting in the oven, this technique involves cooking the steak at a low heat before giving it a quick sear in a hot pan to create that perfect crust.

To begin, preheat your oven to 275°F. Place your steak on a rack over a baking sheet for cooking. Cook until it reaches about 10–15 degrees below your desired level of doneness while in the oven.

The whole cooking process usually takes around forty-five minutes to an hour. Using a meat thermometer helps ensure accuracy. When the steak is nearly cooked to your liking, heat up a pan on the stove. Add some oil with a smoke point. Sear each side of the steak, for one to two minutes to create a browned crust and ensure tender cooking inside. It’s crucial to remember that the crust texture differs from the inside of the steak, so precise control of doneness is essential in this method.

Broiling

Broiling is a method of cooking steak, especially when you want a crispy exterior while keeping the meat juicy inside. This technique involves using heat from above in your oven to grill. Done indoors in a controlled environment.

To start, adjust your rack so that the steaks are positioned four inches away from the broiler at the top. Preheat the broiler on high. While it’s heating up, let your steaks reach room temperature and season them according to taste, if necessary. Place your steaks on a preheated cast iron skillet or broil pan for searing.

Broiling steaks can take from three to five minutes, per side, based on their thickness and desired level of doneness.

It’s essential to monitor the steaks to avoid charring due to high heat. Allowing them to rest briefly post-cooking helps evenly distribute the juices, leading to flavorful bites.

Exploring Unique Cooking Techniques

Salt Baking

One interesting method is salt baking, where the steak gets completely covered in a salt crust mixed with egg whites and spices. This not only enhances the flavor but also locks in juices, resulting in a tender and delectable dish. Be sure to coat the steak with the salt egg mixture before placing it in an oven at 400 degrees Fahrenheit for 15 to 30 minutes, adjusting based on thickness. Breaking open the salt crust reveals a cooked steak.

Caveman Style

Another unconventional approach is the caveman style, also known as “steak on coals.” This ancient method involves grilling on charcoal, offering a taste that’s challenging to replicate.

Ensure there are coals beneath the steak before placing it on top if you’re keen on trying this technique. Grill for three to five minutes, per side, depending on your desired doneness. This yields a crispy layer while preserving juiciness as the meat cooks above the coal bed.

Don’t forget to remove any ash before you serve the meal!

Conclusion

To sum it up, cooking steak can be simple or complex, depending on how you approach it. Whether you’re pan frying or grilling, there are techniques that affect the flavor and texture of the dish, such as salt baking and caveman-style cooking. This flexibility allows you to prepare steak for occasions, as its taste is shaped by the cooking methods, for each event. Try out these cooking styles when making steak to find your favorite and have fun experimenting with food!