How to Cook Steak Like a Chef, From Pan Searing and Broiling to Grilling

Even for experienced cooks, the question of how to cook steak can be daunting. After all, there's a lot at stake. A high-quality steak is an expensive cut of meat, and if you're cooking it for a special occasion or for company, you want to get it right. When considering the best ways to prepare it to juicy perfection, several other decisions come into play, from the cuts to shop for to prepping the beef before showtime. We spoke to a culinary expert who shared pro tips for buying, seasoning, and the best methods of cooking this flavorful favorite.

Choosing Steak

The first thing to consider when picking steak should be the doneness you like to cook your meat to, says Joshua Resnick, lead chef of Culinary Arts at the Institute of Culinary Education. "The more marbling your steak has, the juicier your steak will be, even if it's being cooked to a higher temperature." So if you like your steak cooked more, look for a steak with more marbling—after that, Resnick says, it's about personal preference.  

Popular Steak Cuts

Steaks can be tough or buttery, thick or thin. Here are some of the top types to buy at the butcher counter:

• Ribeye: This well-marbled cut cooks wonderfully on the grill because of its high-fat content.
• New York Strip: Found on one side of a T-bone, New York strips do well grilled or pan-seared. This steak typically has a thick fat cap running along its side, which may require a little more cooking time on that narrow end. Alternatively, you can trim it off.
• Filet Mignon: Also referred to as the tenderloin, delectable filets have very little fat content, so they are best cooked in a skillet, preferably basted in brown butter and herbs.
• Skirt or Flank Steaks: While flank steaks are usually a bit thicker than skirt steaks, both cuts are relatively thin and need only a few minutes on a high heat source so they don't overcook. They take well to marinades and are perfect for grilling. 
  

Preparing Steak

Marinating can tenderize the meat but it isn't right for every type of steak.

Marinating

Timing is an important consideration when marinating and seasoning steaks. "Because of their protein structure, steak can use a longer marinade time to fully penetrate," says Resnick. "Normally, steak can marinate for anywhere from four to 24 hours, depending on the size." He recommends avoiding overly acidic marinades or allowing them to marinate briefly. "Overexposure to the acid can cause a steak to become mushy," he says. Here's how to marinate the beef:

1. Place steaks and marinades in a zip-top storage bag and press out the air to ensure the marinade is fully spread across the whole cut of meat.
2. Allow the steak to lay flat in the fridge.
3. Place the bag on a small baking sheet or large plate in case your bag leaks. 

Marinating Exceptions

Some cuts cry out for marinades, others need little enhancement. "Grass-fed beef has a much richer, deeper flavor than non-grass-fed," says Resnick. "If I'm planning on marinating the meat, I'm not going to spend the money on the deeper flavor of grass-fed when I'm probably going to mostly taste the marinade." 

When to Season Steak

The general consensus is that a great steak needs little more than salt and black pepper to bring out its natural flavors.

While you should marinate steaks a few hours before cooking, seasoning should be done right before firing time. Salt draws moisture from anything it touches, so any salt sitting on the surface of a steak for an extended period of time can leave your meat dry and tough. 

How to Cook Steak

The most satisfying part of cooking steak is that you need little more than a pan or a grill and a pair of sturdy tongs to get the job done. The less fussing, the better. Here are three simple ways to cook steak:

Pan Searing 

Pan searing is a great way to achieve a crust and char on steak. This is because of the flat, uniform surface of the skillet.

1. Opt for a cast-iron skillet, and monitor the direct heat to prevent your steak from overcooking or burning.
2. Allow about four minutes before peeking to see if the underneath side is browning, then turn it.
3. Avoid prodding it beforehand if you want the meat to develop a caramelized crust.

You can add extra flavor by basting your steak in the pan with butter, and you can also use the same pan to make a pan sauce, like an au poivre. 

Other recipes to put in rotation: our Seared Strip Steaks and Pepper-Crusted Filet Mignon

Grilling 

Grilling is ideal when you're cooking steaks for a group of people. The hot grill lets the fat render nicely, and cleanup is a breeze.

One downside is that "if you're doing the traditional cross-hatching grill marks, or quadrillage, as the technique is called in French, you lose the opportunity to get the most amount of Maillard reaction on the outside of the meat," says Resnick. This sacrifices some flavor, but using high-quality charcoal provides a distinctive flavor all on its own. 

Try our Grilled Skirt Steak Salad or Grilled Rib-Eye With Jalapeño Butter

Broiling 

A fairly retro method of preparing steak, broiling became popular in the 1950s—and it's still a viable option. While lighting up the broiler is quick, it can be more difficult to control the desired doneness. "This is the only method in which the chef doesn't have their eyes on the steak the whole time during the cooking process," says Resnick.

Try our Broiled Beef and Broccoli recipe.

No matter which cooking method you use, follow these two essential tips to ensure it reaches juicy perfection:

Check the Temperature

Cooking meat to the right temperature can make or break the meal. For meat lovers, there's a wide divide between medium-rare and well-done. Buy a meat thermometer—and use it! Rare steak should be 115 degrees Fahrenheit before resting; well-done steak, 160 degrees. The USDA guideline is 145 degrees.

Rest the Steak

Arguably, the most important part of successfully cooking a steak happens after the flame has died down. Allowing your steak to rest means its juices are redistributing back into the meat, not your cutting board. Luckily, it doesn't take long: Even five minutes makes all the difference—and you'll be glad you waited.