How To Cook A Perfect Steak Indoors, Plus 17 Of Our Fave Steak Recipes - Chatelaine (2024)

FAQs

What is the best way to cook a steak indoors? ›

PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Sous vide is one of the best methods to use to ensure that your steak comes out juicy and tender. This is an especially handy method to use for tough cuts of steak, like chuck or brisket, that require slow, even cooking to tenderize.

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.

Consider this helpful guide: for a New York strip steak (1 inch thick), grill at 450˚F for 8 to 16 minutes or until it reaches your desired internal temperature. If you are using a grill with only one cooking surface, turn the steak once halfway through cooking.

Choose a good cut of meat: Look for a steak that has good marbling, which is the fat that runs through the meat. This will help keep the steak moist and flavorful. Season the steak: Rub the steak with salt and pepper, or any other seasonings you prefer, before cooking. You can also marinate the steak for added flavor.

During the last minute of cooking, add butter to the pan, plus a few lightly crushed, peeled garlic cloves and a couple of sprigs of thyme or rosemary. Baste the the steak with the butter during the last minute of cooking. Take out of the pan and leave to rest for at least 4-5 minutes before serving.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Why do you put butter on steak? ›

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This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat. The milk solids in butter brown as they heat, contributing a nutty, caramelized note that complements the umami of the steak.

Every armchair beef connoisseur has their own preferred, super-secret, “I swear by this” cooking method. Round these parts, we're partial to broiling steak for that perfect mix of seared outside and perfectly pink center. Broiling a steak locks in those flavorful juices with a quick, high heat sear.

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

It is easy to make a mouth-watering, perfectly seared, and tender restaurant-quality steak in the oven. To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven.

Both grilled steak and pan seared steak are delicious and flavourful options that can be prepared in different ways. Grilled steak has a smoky flavour and is a healthier option, while pan seared steak has a rich, caramelized flavour and is convenient for indoor cooking.

Cooking a thick steak without burning the outside requires a combination of high heat for searing and low heat for even cooking. The method commonly used is called "reverse searing." This method ensures a juicy and tender inside with a beautifully browned crust on the outside.

Let the steak come to room temperature before cooking. This will help it cook evenly. If you cook a steak straight from the fridge, the outside will cook before the inside has a chance to heat up, which can lead to a dry steak.