A Guide to Cooking the Perfect Steak

Cooking the perfect steak is about care, patience, and precision. Whether you’re grilling a casual dinner or indulging in a premium cut like Wagyu, these tips will help you deliver a meal that’s sure to impress. So grab your favorite steak, follow these steps, and enjoy the delicious results!

1. Choose the Right Cut

The first step to a great steak is picking the right cut for you! If you’re unsure which one suits your needs, check out our website for detailed descriptions of the cuts we offer.

• For Higher-End Steaks: Choose premium cuts like Ribeye, New York Strip, or Tenderloin Filet. These are richly marbled and perfect for a special meal or when you want to impress.
• For Everyday Options: Try Chuck Eye, Sirloin, or Flat Iron. These cuts are versatile, flavorful, and great for weeknight dinners.
• For Unique Flavors: Consider Denver Steak, Tri-Tip, or Bavette. These cuts are budget-friendly yet deliver bold, beefy flavors when cooked properly.

2. Preparing Your Steak

Preparation is so important when cooking steak! These two simple steps will make a big difference in the end result!

• Bring to Room Temperature: Allow your steak to sit at room temperature for 30–60 minutes before cooking. This helps it cook evenly and prevents the center from being underdone while the exterior overcooks.
• Season Simply: Great steak doesn’t need much. Sprinkle both sides with kosher salt and freshly ground black pepper. If you’re cooking Wagyu, its rich flavor is best without additional marinades or heavy rubs.

3. Selecting a Cooking Method

Your cooking method depends on the steak cut and thickness, but pan-searing and reverse searing are two great options:

• Pan-Searing (Best for Most Steaks)
• Preheat the Pan: Use a heavy skillet, such as cast iron, and heat it on medium-high until very hot.
• Add Butter or Oil: Use a small amount of butter or high-smoke-point oil 
• Sear the Steak: Place the steak in the pan and cook 2–3 minutes per side for a 1-inch steak. Avoid flipping too often to retain its natural fat and tenderness. 
• Reverse Sear (Perfect for Thick Steaks)
• Preheat your oven to 250°F. Place the steak on a wire rack set over a baking sheet.
• Bake until the internal temperature reaches about 110–115°F.
• Finish in a hot skillet, searing each side for 1–2 minutes for a golden crust.

4. Nailing the Doneness

Everyone has their own preference when it comes to steak doneness! The key to getting it right is using a meat thermometer and timing it properly. Here’s a quick guide to doneness levels:

• Rare (120–125°F): Cool red center. Cook for 2–3 minutes per side.
• Medium-rare (130–135°F): Warm red center. Cook for 3–4 minutes per side.
• Medium (140–145°F): Warm pink center. Cook for 4–5 minutes per side.
• Medium-well (150–155°F): Slightly pink center. Cook for 5–6 minutes per side.
• Well-done (155°F+): No pink, fully cooked. Cook for 6–8 minutes per side.

5. Resting and Slicing 

Let your steak rest for 5–10 minutes after cooking. This allows the juices to redistribute, making every bite more flavorful. Cover the steak loosely with foil while it rests.

When slicing, cut against the grain to ensure each piece is tender. For thicker steaks like Ribeye or Wagyu, serve in thin slices to highlight the rich marbling.

6. Serve and Enjoy

Your steak is ready—now it’s time to dig in! We’d love to hear how your steak turned out! Let us know your favorite cut and your favorite way to cook it. Enjoy!