You have to follow some basic guidelines to cook an excellent steak. How to cook the perfect steak? How long should I cook it for? What about seasonings and heat from the pan?

A perfectly cooked steak should be the centerpiece of your final dinner, or is this dish overrated?

Steak is, in my opinion, one of the most delicate forms of carnivorous bliss. In our experience, people’s fantasies of the perfect deathbed supper generally include a plain steak as one of the main ingredients. Roast dinner or slow-cooked, thick stew have their pleasures, but none is as utterly, almost primitively meaty as a steak.

This blog is more of a method than a recipe for individuals who have a passion for steak. But it’s one all steak enthusiasts should know because it’s easy, can be used on expensive steaks, and can be used to elevate inexpensive ones.

All these questions and more will be answered in this blog so that you can cook steak like a master! Take a break, and stick around.

Types of Steak
Best Pan for Steak
How to Season Steak?
The Best Fat for Cooking
How to Sear?
Steak Cooking Time: How Long Should I Leave It on the Grill?
- Cooking Times for Fillet Steak:
- Recommended Cooking Times for Sirloin Steak:
Basic Ingredients
How to Cook The Perfect Steak?
Final Tips

Estimated reading time: 8 minutes

Types of Steak

It’s entirely up to you what cut of steak you use and how much you want to spend. The suppleness and flavor of various cuts will vary. What to anticipate from each steak cut is laid out in an easy-to-read steak infographic.

Sirloin: Like fillet, but with more excellent flavor, this steak is considered a premium cut of meat by many people. It’s best-served medium-rare.

T-bone: The oven is the most excellent way to ensure that everything cooks evenly.

Flap Steak with Boeuf Bourguignon: This low-cost cut is best cooked to medium-rare or less and is excellent for grilling.

Fillet: The most costly and prized cut is also the most sensitive. You may cook it as rare as you wish, but it’s ideal if it’s not overcooked.

Tomahawk and Rib-eye: The rib-eye and côte de boeuf (the bone-in portion of the rib) are notable cuts.

Flat-iron: Steak from the shoulder blade is an excellent value, but if you overcook this steak, it will become tough.

Onglet: This rope-shaped piece of meat, often known as hanger steak, has a lot of flavors but may be difficult if overcooked.

Steak with Rump: The least costly of the prime steaks, it won’t be easy if overcooked.

Best Pan for Steak

We recommend frying your steak if you’re preparing it indoors, but you may also grill it. Use a heavy-duty frying pan with thick walls for optimal results.

One of our favorite pans is the Ninja Foodi ZEROSTICK, which has an excellent non-stick surface that responds quickly and efficiently to temperature fluctuations.

Cooking steak on a hefty grill or cast-iron skillet is another excellent choice. To achieve that charred, smokey finish on the surface of your steak, you’ll need a pan like this one.

Regarding skillet pans, we found the Le Creuset to have the best non-stick surface and the most ergonomic handle for novices. VonShef’s pre-seasoned cast iron frying pan was our top pick for meat-lovers on a budget because it produced a perfectly cooked steak that was crisp and golden outside.

If your pan isn’t large enough to fit your steaks, resist the urge to cram them all in. Allow the steaks to rest while you prepare the remainder of the batch, or cook an enormous steak, cut it into pieces, and serve each piece individually.

Our evaluations of the top cast iron skillets, non-stick frying pans, and griddle pans will help you make an informed purchase.

How to Season Steak?

A liberal sprinkle of salt and a significant twist of pepper may be enough for beef purists who like to savor the rich flavor of a great steak unspoiled. It’s a common misconception that pre-seasoning your steak with salt will help it cook more evenly since it will allow the meat to absorb the salt.

Salt your steak for 2 hours for every 1cm of thickness if you plan on grilling it.
Cracked black pepper and sea salt should be sprinkled on a plate before the steak au poivre (peppered steak) goes in the pan for a classic dish version.
A marinade can be used to increase the taste and tenderness of the meat.
Balsamic vinegar, honey, & mustard will turn into a delicious glaze when reduced.
Steak is sometimes cooked with entire garlic cloves and concentrated herbs like thyme and rosemary, which impart a subtle flavor to the meat without dominating it.

The Best Fat for Cooking

Oils without flavor, such as vegetables or groundnut, are excellent for searing steaks. Butter can be added after the steak has been seared to give it flavor.

Using tongs to hold a sirloin steak with a thin strip of fat on the side and fry it in the rendered beef fat is a lovely finishing touch when grilling a sirloin.

How to Sear?

The flavor of a steak is enhanced by searing it until it develops a caramelized brown crust. The pan and fat must be hot enough for this to occur. You need to sear the one side first.

However, the second side never becomes as perfectly caramelized as the first. Cook the steak as directed in the recipe, but flip it every minute or so to ensure an equal crust on both sides.

Steak Cooking Time: How Long Should I Leave It on the Grill?

Cooking Times for Fillet Steak:

To prepare a 3.5-cm-thick fillet steak, we suggest the following cooking times:

112 minutes for each side of blue
Rare: 214 minutes on each side
Medium rare: 314 minutes on each side for medium-rare.
Medium: Each side is 412 minutes long.

Recommended Cooking Times for Sirloin Steak:

For a 2cm-thick sirloin steak, we suggest the following:

One minute on either side of the blue.
Uncommon: 112 minutes for each side.
Medium rare: It takes two minutes per side to cook medium-rare.
Medium: Each side will take around 214 minutes longer than the short version.

Basic Ingredients

2 sirloin steaks
Oil
Frying pan
Steak sauce
A Knife
Salt
Pepper