Full guide on how to cook the perfect steak outlines preparation, pans, oils, procedure, how to cook a medium rare steak and all other levels of cooking.
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CONTENTS
How to cook the perfect steak: meat purchase and preparation
How to cook the perfect steak: meat from the freezer
How to cook the perfect steak: preparation in simple steps
How to cook the perfect steak: when to salt the steak
How to cook the perfect steak: drying before cooking
How to cook the perfect steak: which pan to use
How to cook the perfect steak: which fat or oil to use
How to cook the perfect steak: heating the pan
How to cook the perfect steak: rare, medium rare, medium and well done
How to cook the perfect steak: how to test the steak for each level
How to cook the perfect steak: resting the steak
A perfectly prepared steak is not witchcraft but a culinary delicacy for gourmets. The steak is a piece of beef and is cooked by roasting or grilling or only briefly seared.
For steaks, pieces from the loin or hip can be taken from the beef. But there are also steaks of calves (veal steak), pigs (pork steak), horses (horse steak), etc. Mostly lean pieces are used.
How to cook the perfect steak: meat purchase and preparation
Meat purchase:
- When purchasing the meat, you should ensure that the meat is 2-3 cm thick (cut across the fiber from the piece of meat – approx. 200-300 grams per piece).
- In addition, steak meat must be “hung“, which means that the meat must not be very fresh (maturing time of at least 28 days). On the contrary, it should be a little darker and give way when pressed with the finger, and the area should remain indented even after lifting the finger.
- A perfect fillet can also be recognized by its marbled structure .
Meat from the freezer – only under certain conditions!
We start our journey to the perfect steak in the fridge. Hopefully you have kept your meat there, because this is where bacteria find the worst possible conditions to multiply. There is only one place where meat lasts longer – that is in the freezer. Frozen meat does not necessarily have to lose quality – but it has to meet certain requirements.
Meat must be vacuum-sealed for storage in the freezer, with as strong a vacuum as possible to prevent contact with oxygen and freezer burn. Well-vacuumed, frozen beef can be stored for up to three months without the quality deteriorating – provided you give it enough time during the defrosting process. The best thing to do is to gently thaw the meat overnight (or 24 hours) in the refrigerator. Thawing at room temperature is not a good idea, as the leaked meat juice is a refuge for bacteria, which also find excellent reproductive conditions at over 20 degrees.
The perfect steak does not always need to start at room temperature!
Everyone will tell you that if meat is to be really good, it has to be brought to room temperature beforehand. That is not right! You should already notice that the 1-2h, which is often given as a rule of thumb for thawing, would never be enough to achieve the temperature equalization. But the main reason is different: a low temperature in the meat before frying is not a problem, it is desirable. Why?
The cold inside acts like a buffer for overcooking large areas on the edge. When searing or grilling, we only want to create a crust, but not through-heat the entire steak. The cooler the meat, the fewer edge areas are affected when the outside is heated up sharply. With gentle post-cooking in the oven or with indirect heat on the grill, we then gently pull the entire steak to its degree of cooking. You can even cook a frozen steak perfectly. That would be – if you are very consistent – even the best way – but it takes a long time until the core is thawed and brought to temperature. But it works great. And there is NO thick gray, overcooked edge. That’s the best part of the story.
How to cook the perfect steak: Preparation in simple steps:
- The steaks become particularly tender if you put them in a marinade of oil and spices and put them in the refrigerator 2 days beforehand – but this is not absolutely necessary if you have high-quality meat.
- The fillet should be taken out of the refrigerator at least one hour before the start of preparation, if you wish it to cook through more than described in the section above. However, if you want it to be rare or medium rare, this is not generally necessary.
- The fillet meat must never be pounded, otherwise the fine meat fibers would tear; you can only press it a little wide with the ball of your hand.
- The meat should be patted dry before roasting.
- The steaks are only seasoned after they have been fried!
Tip: If you have rump steaks, you should cut into the edge of fat a little so that the steak does not curl when frying.
Preparing steaks correctly
Salt steak – before or after roasting?
We now come to a point that is one of the most hotly debated preparation issues in cooking history. You probably also have an opinion on this: salt the steak before roasting or after? There are now scientifically watertight answers. The perfect steak should be salted BEFORE roasting. And it depends on the time of salting.
Osmosis is at the center of all thoughts on salt and steak. It describes the flow of molecular particles (e.g. water) through a semipermeable membrane (a separating layer that lets certain particles through – others don’t.) According to the law of diffusion, both sides of a separating layer always strive to keep their particle concentration the same. What does that mean for a steak?
If you salt meat, a very salty solution forms on the surface of the steak. Between the meat juice inside and the salt solution outside there is a semi-permeable membrane that allows water to pass through. In order to weaken the extreme salt concentration on the outside, water now diffuses out through the membrane – the meat becomes drier. This process takes at least 10 minutes – clearly visible on the puddle of water on the meat. But that is not the end of the salt story.
Many top chefs have now started to salt their meat up to 12 hours before roasting. There is a reason for this: if you let the salt solution rest on the meat, it begins to denature the meat and the concentration of the dissolved particles from the inside of the meat due to the dilution tilts – this goes hand in hand with the velocity of the biological functions of the cells. The water (or a large part of it) can flow back into the steak in a slightly salted form.
This gives you two advantages: The slightly salty water denatures other parts of the steak inside, making it particularly tender. In addition, the meat is already lightly seasoned on the inside. I have already had very good experiences with this method. Even if you do not wait 12 hours, but only two, this effect already occurs. However, if you salt 20 minutes beforehand, you have damaged your steak because it will be tougher and drier. Of course, you can also add salt afterwards – but then you no longer use the effects of osmosis – the perfect steak is then just not quite as perfect.
Pat the steak dry before coking
Regardless of when you add salt and no matter how much water has flowed back into the steak: there will always be some residual liquid on the surface. You will always deal with a wet steak – and that is exactly what you should avoid. Dab the liquid as carefully and carefully as possible before you approach the pan with the steak, because with a wet steak you reduce the chances of a wonderfully crispy brown crust. The reason is simple:
Imagine you’re boiling a cauliflower in water. What does it not have in the end? Right! It has no brown spots, no crust, no toasted aromas. Water can be heated to a maximum of 100 degrees, then it begins to evaporate. However, this temperature is not yet sufficient to trigger the Maillard reaction. In the course of a complex chemical process, this reaction ensures that foods get their brown roasted aromas. In extremely simplified terms, it can be compared to the process of caramelizing – because here, too, sugar from the meat cells is involved.
Back to the steak: As soon as you put a wet steak in the pan, the steak begins to cook instead of frying. The water layer between the meat and the pan heats up, but to a maximum of 100 degrees, and thus keeps the heat of the pan away from the steak – a major mistake! Of course, the water has evaporated at some point, but by then you have wasted valuable, crust-forming time. Note: A dry steak leads to the crispest crust.
Which pan is perfect for a steak?
Choosing the right pan has a similar potential for discussion as the question of salt. One thing can be said for sure: coated Teflon pans are definitely not suitable for roasting steak. Such pans with non-stick coating are designed for gentle cooking processes – for a fried egg or steamed vegetables, but NOT for extremely high temperatures, as you need when roasting a steak to trigger the Maillard reaction — a chemical reaction between amino acids and reducing sugars that gives browned or seared food its distinctive flavor.
A wrought iron or cast iron pan is perfect for roasting steak. Such iron pans have particularly good properties in terms of heat storage and heat transfer – exactly what a crispy steak needs. Important when purchasing: You have to burn in an iron pan. It smokes and smells, but it is essential for a so-called “patina” to develop quickly. This is a kind of natural coating with a certain non-stick effect, which at the same time ensures particularly intense roasted aromas. Steak pans with a ribbed base are also popular- They provide the classic roast strips in the meat. Here, however, there is no even heat transfer into the meat, as the steak is, so to speak, on the grooves. Nevertheless, perfect results can also be achieved with it.
Which fat or oil should you use to cook steak?
You are now standing in front of the stove with the steak and the iron pan. Please no stupid things now! That means: no sunflower oil, no olive oil, no rapeseed oil, no butter. Do you have a little time for a digression on frying fat?
Frying fats have very different flavors and properties. Subtle butter flavors go best with a steak, everything else is either meaningless or too intense. So why not fry it in butter? For one simple reason: if you heat butter too high, it breaks down into its components fat, milk protein, milk sugar and water. While the water evaporates with a loud hissing sound, protein and sugar burn and form toxic substances. The liquid butter begins to smoke, its smoke point is 175 degrees. The steak develops a bitter aroma from the burnt substances and absorbs unhealthy particles.
Other fats such as refined olive oil or sunflower oil can be heated to a higher temperature (up to approx. 200 degrees), but are not convincing in terms of taste. Sunflower oil tastes like nothing, olive oil tastes so intense that it overlays the steak taste. And so the winner is… clarified butter! This fat offers the best combination of a high smoke point (205 degrees) and a subtle, suitable aroma. You can fry out a great crust in the iron pan and the steak takes on a slightly buttery aroma. And that looks good on every steak! Steak experts also like to use refined peanut oil, it has an even higher smoke point and a very mild aroma.
The perfect steak needs a hot pan!
Now we are entering the hot phase. You heat the pan at the maximum level. If you own a gas stove, you’re in luck, because it heats up extremely quickly, but a conventional ceramic hob does the same – don’t worry. It only takes a little longer for the pan to get really hot. You could add the fat to the pan from the beginning, but I recommend a different approach:
Either way, give the pan 3-4 minutes to heat up. Then you splash some water into it from your fingers. Only when the drops dance on the surface and evaporate within seconds is it time to add the fat. Wait another 20 seconds and then it’s finally time for the meat. You can tell that you’ve done everything right when there is a powerful hiss and a little smoke. It won’t work entirely without smoke. Now you can be sure that the Maillard reaction is working for you immediately. The perfect steak is on the way.
Turn the steak only once
It sizzles and you are impatiently wondering when it is finally time to turn the good piece. No panic! There is a simple rule of thumb that applies at least in the iron pan: At first, the meat will stick slightly to the bottom of the pan. You can use careful, jerky movements to test whether it is already loosening. Only when it can be pushed back and forth in the pan without great effort has it formed a continuous crust, but this should usually take at least 2-3 minutes.
How to cook medium steak
Two minutes is a good yardstick, depending on the thicknesses listed below, and allowing for heat difference with your particular pan. Now you reduce the heat on the stove to medium-high (e.g. 7/9). After a successful jerk test, turn the steak and give it the same amount of time on the back. The pan has stored enough heat to achieve a beautiful crust here too. Make sure that some fat gets back under the steak when you turn it. After the same amount of time from the back, the steak is medium. I have listed the exact times for you here.
- 2 cm: 3 minutes on each side
- 2.5 cm: 3 1/2 minutes on each side
- 3 cm: 4 1/2 minutes on each side
- 3.5 cm: 3 minutes on each side, then 6 minutes in the oven at 180 degrees.
How to cook medium rare steak
- 2 cm: 2 1/2 minutes on each side
- 2.5 cm: 3 minutes on each side
- 3 cm: 3 minutes on each side
- 3.5 cm: 2 minutes on each side, then 5 minutes in the oven at 180 degrees.
How to cook rare steak
- 2 cm: 2 minutes on each side
- 2.5 cm: 2 minutes on each side
- 3 cm: 2 minutes on each side
- 3.5 cm: 2 minutes on each side, then 2 minutes in the oven at 180 degrees.
How to cook well done steak
- 2 cm: 4 minutes on each side
- 2.5 cm: 4 1/2 minutes on each side
- 3 cm: 5 minutes on each side
- 3.5 cm: 4 minutes on each side, then 6 minutes in the oven at 180 degrees.
An alternative method of determining the cooking level of dark meats during roasting is the pressure test or ball of the hand test. You press your finger into the meat. Then you carry out the pressure test on your own hand, on the ball of the foot under your thumb. This technique can give you the following clues about the cooking point: See table and illustrations below…
| Pressure test | alternative | Cooking level | features |
| Thumb and forefinger | Index finger against cheek | Rare | Meat gives a lot. The outside of the steak is thin and the remaining juice is bloody |
| Thumb and middle finger | – | Medium rare | Meat gives way easily. The meat core is still raw, the rest is pale pink, crispy brown crust |
| Thumb and ring finger | Index finger against nose | medium | Meat gives way a little. The inside of the steak is pink throughout, the meat juice is also light pink |
| Thumb and little finger | Index finger against chin | well done | Meat hardly yields. It’s completely light and well done |
RARE
Put your left thumb and index finger together (without pressure) and press with your right index finger below the thumb on the muscle located there. It should feel very soft there, like a sponge. Core temperature: approx. 45 ° C – 52 ° C (= raw core)
MEDIUM RARE
Place your thumb and middle finger together and press down on the muscle below the thumb. It should feel light, but give a little indulgent. Core temperature: approx. 53 ° C – 56 ° C (= raw inner core)
MEDIUM
Place the ring finger on the thumb and press on the muscle below the thumb. The ball should hardly give in to finger pressure. Core temperature: approx. 57 ° C – 59 ° C (= half done)
WELL DONE
To do this, place your little finger on your thumb and press on your muscle below the thumb. The result should be hard but elastic.
We STRONGLY advise against frying your fine steak through. Completely independent of the quality, you can transform every steak into a tough shoe sole. And with such great meat, nobody really wants that.
Core temperature: approx. 60 ° C – 63 ° C (= well done)
In terms of reliability, however, the pressure test or ball of the hand test cannot be compared with a temperature measurement. After all, the body parts mentioned give differently in every person. So if you want to be on the safe side, use the meat thermometer!
Let the steak rest
It’s almost there and yet you can still screw it up. For example, by cutting the steak straight away, in the worst case also against the grain, i.e. lengthways. These are the two biggest mistakes that keep happening. Then the juice runs out of the meat and it tastes tough.
It is essential that you give your steak a little rest now, away from the heat. The reason: The meat juice in the outer regions now has a temperature of at least 100 degrees – so much too hot. The core of the meat is usually a little too cool. By resting time, you give the meat juice the opportunity to adjust its temperature in all areas of the steak. In addition, the meat fibers contract during frying and squeeze the juice out of the cells. During the rest period, you can relax again so that the meat juice can also be kept while cutting.
You should always cut a steak across the grain, in most cases this means NOT lengthways. This is because the fibers that hold the meat together run in this direction – you would leave them intact and cut parallel to them. However, if you separate them by cutting across the grain, you release the natural tension and thus provide the final tenderizer effect.
